Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine flour, baking soda and pudding mix and set aside.

In the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy -- about two minutes.

Add the eggs, one at a time, scraping the bowl after each. Add extract and beat until blended.

With the mixer on medium low, slowly add the flour mixture until fully combined.

With a spatula, stir the dough from the bottom a few times to make sure that everything is well mixed.

Fold in the white chocolate chips and strawberries. In a small bowl, mix together graham cracker crumbs and cinnamon.

Scoop dough using a large cookie scoop. Dip the top into the graham cracker crumb mixture.

Place on prepared baking sheets, 2 inches apart.

Bake cookies for about 11 minutes, until puffy and golden on edges.

Remove from oven and let cool on sheets for 5 minutes before removing to wire racks to cool completely.