Preheat your oven to 350°F (180°C) and prepare two baking sheets by lining them with parchment paper.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.

Blend the freeze-dried strawberries in a food processor until they reach a fine crumb texture.

Cream together the softened unsalted butter and white granulated sugar on high speed for about 2 minutes.

Slowly mix in the pure vanilla extract, large eggs, ground freeze-dried strawberries, and optional pink food dye.

Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Fold in the white chocolate chips.

Portion the dough using a small cookie scoop, roll into balls, coat with granulated sugar, and then with powdered sugar.

Place the cookie dough balls on the prepared baking sheets and bake for 8-10 minutes.

Allow the cookies to cool on the sheet for about 4 minutes before transferring them to a wire rack.