Make the Cream Cheese Filling (First, so it can chill):

In a bowl, mix the cream cheese, sugar, and vanilla until smooth.

Scoop small teaspoons of filling onto a parchment-lined plate.

Freeze for at least 30 minutes (this makes it easier to stuff the cookies).

Make the Strawberry Cookie Dough:

Cream the butter and sugar until light and fluffy (about 2–3 minutes).

Beat in the egg and vanilla.

In a separate bowl, whisk together flour, baking soda, and salt.

Slowly add the dry ingredients to the wet mixture.

Fold in the crushed freeze-dried strawberries and white chocolate chips if using.

Assemble the Cookies:

Scoop a tablespoon of dough and flatten it slightly in your hand.

Place a frozen cream cheese center on top.

Add another small piece of dough on top and seal the edges around the filling. Roll into a smooth ball.

Bake:

Preheat oven to 350°F (175°C).

Place cookie dough balls on a parchment-lined baking sheet, spaced apart.

Bake for 10–13 minutes, until the edges are set and the tops look slightly golden.

Let cool before moving — they’ll be soft inside!