Preheat the oven to 350 degrees Fahrenheit and prepare a cookie sheet by lining it with parchment paper.
In a large bowl, mix the strawberry cake mix, large eggs, salted butter, strawberry syrup, lemon juice, and baking soda until completely combined.
Fold in the white chocolate chips.
Scoop dough with a small 2 inch cookie scoop onto the prepared sheet pan, leaving 2 inches between cookies.
Bake in the oven for 8-10 minutes or until the edges have set and let cool for 4 minutes before plating and serving.
Storage:You can store these cookies in an airtight container at room temperature for up to 5 days. Put these in the freezer in order to keep them for a few months. These are very soft, crumbly cookies, so be very careful when storing them, as they will easily break.Important Note:You want the cookies to just be set before taking them out of the oven. If the edges are golden brown, they have cooked for too long. You shouldn’t see too much browning along the edges (a light brown is okay).