In a small bowl, mash together the chopped strawberries and 1 tablespoon of white sugar with a fork. In a medium bowl, combine cream cheese, ½ cup of white granulated sugar, and powdered sugar with a hand mixer on medium until smooth and creamy. Add strawberries and mix on low until well combined.
Gently fold in whipped topping do not over mix. Refrigerate while you are preparing cookies.
Preheat oven to 350 degrees. In a bowl, stir flour, baking soda, salt and combine well.
In a separate bowl, with a hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time. Add vanilla. Combine well.
Gradually add dry ingredients, mixing on low speed until just combined.
Pour ¼ cup of sugar 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 ½ 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.