Strawberry White Chocolate Cookies

Preheat oven to 350 degrees and prepare two sheet pans with parchment paper; set aside.
In a medium bowl, combine the flour, baking soda and salt; set aside.
In a mixing bowl with paddle attachment cream together the room temperature butter with the granulated sugar and light brown sugar until smooth and creamy.
Add the egg and vanilla extract to the butter mixture and mix until combined, scraping down the sides in between.
Slowly add the dry ingredients into the butter and sugar mixture and beat on medium until the batter comes together (do not overmix).
With the mixer on low speed, add the white chocolate chips and the freeze dried strawberries and mix until combined.
Scoop the cookies into 3 ounce balls and place on the prepared baking sheet leaving about 3" in between for room to spread.
Bake at 350 degrees for 12-13 minute or until the edges are light golden but the center is still slightly undercooked.
Remove the cookies from the oven and allow them to cool for a few minutes before enjoying!
Store in an airtight container for 3-4 days or freeze if you are not enjoying immediately.