Strawberries & Cream Sugar Cookie Sandwiches

In a small bowl, mash together the Fresh Strawberries (1 1/2 cups) and Granulated Sugar (1 Tbsp) with a fork.

In a medium bowl, combine Philadelphia Original Soft Cheese (1 cup), Granulated Sugar (1/3 cup), and Powdered Confectioners Sugar (1 cup) with a hand mixer on medium until smooth and creamy. Add strawberries and mix on low until well combined.

Gently fold in Whipped Topping (2 cups), do not over mix. Refrigerate while you are preparing cookies.

Preheat oven to 350 degrees F (180 degrees C).

In a bowl, stir All-Purpose Flour (2 3/4 cups), Baking Soda (1 tsp), Salt (1/2 tsp), and combine well.

In a separate bowl, with a hand mixer, cream Butter (1 1/4 cups) and Granulated Sugar (2 cups) until light and fluffy, about 2 minutes. Beat in Eggs (2) one at a time. Add Vanilla Extract (1/2 Tbsp). Combine well.

Gradually add dry ingredients, mixing on low speed until just combined.

Pour Granulated Sugar (1/4 cup) into a small shallow bowl. Roll cookie dough into balls. The smaller the amount, the smaller your sandwiches will be. We rolled ours into approximately 1 1/2 inch sized balls. Roll each cookie dough ball into the sugar. Place on a baking sheet 2 inches apart. Gently press the tops to flatten slightly.

Bake for 10-12 minutes, until the edges are brown and the tops are slightly golden.

Remove and let cool on the cookie sheet for 5 minutes. Transfer to a wire rack and cool completely.

Remove prepared strawberries & cream from the fridge, and stir gently. Gently spread strawberry mixture onto a cookie. Top with another cookie.

Serve immediately. To store, wrap each cookie sandwich in wax paper and refrigerate.