In a saucepan, melt the butter over medium heat. Continue to cook the butter, swirling occasionally, until the water evaporates, and the butter forms fragrant, nutty brown solids at the bottom of the pan. Remove from the heat and immediately pour the hot butter into a bowl, scraping all the browned bits off the bottom of the saucepan with a spatula.
Add the granulated sugar, brown sugar and vanilla, and stir together with a wooden spoon. The mixture will be grainy, and the butter may not fully mix in - this is okay.Let cool for 10 minutes.
Add the eggs, one at a time, mixing vigorously to smooth out the batter. The batter should be very smooth now, with a "ribbony" texture when you let the batter drizzle off the spoon into the bowl.
Separately, whisk together the flour, baking soda, baking powder, salt, nutmeg and cloves. Add the dry ingredients to the butter mixture, and mix together to form a smooth dough.
Add the freeze dried strawberries and work them into the dough with your spoon to distribute them evenly throughout.
Using a cookie scoop or a spoon, portion the dough out into 32 equal portions.I prefer to do this with a food scale, to make sure each cookie is uniform in size so they all bake evenly. You should have about 40 ounces of dough, so weigh out 1.25 oz (35 grams) of dough per cookie.
Roll the dough into balls, then flatten each ball slightly with your hand so you have little disks measuring 2 inches across. Note that if you don't flatten the dough balls, they'll bake with puffy pillow top centers.
Place the dough disks in an airtight container and chill in the refrigerator for 45 minutes.
Preheat the oven to 350, and line a large baking sheet with a sheet of parchment paper.
Place the chilled dough 2 inches apart on the baking sheet and bake on the center oven rack for 7 1/2 - 8 minutes, until the cookies are a very pale golden brown, but still a little underdone in the middle.. Let cool on the pan for 1 minute, then gently transfer to a cooling rack to cool completely.