Name: Soft Strawberry Cake Mix Sandwich Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 1 15.25 oz Strawberry Cake Mix (Duncan Hines recommended); 2 large whole eggs; 1/3 cup vegetable oil; 1 1/2 cup sanding sugar (for rolling); 2 sticks (1 cup) unsalted butter; 1 pinch salt; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1/8 cup heavy cream; 6 cups powdered sugar

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Introduction

These Soft Strawberry Cake Mix Sandwich Cookies are a delightful twist on classic sandwich cookies, featuring tender strawberry-flavored cookies with a creamy almond buttercream filling. Perfectly sweet and soft, they’re easy to make and sure to impress.

A stack of pink sandwich cookies with a rough, cracked surface and a smooth white cream filling in the middle is placed on a white scalloped plate. Around the plate, there are fresh red strawberries, some whole and some cut in half, showing their juicy inside. The background is softly blurred with soft pastel colors and a white marbled surface underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 oz) strawberry cake mix (Duncan Hines recommended)
2 large eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)
2 sticks (1 cup) unsalted butter
1 pinch salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 cup heavy cream
6 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 2: In a stand mixer fitted with the paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined.
Step 3: Spread the sanding sugar on a plate. Using a 1-inch cookie scoop, form dough balls, then roll each ball in the sanding sugar. Place cookies about 3 inches apart on the prepared baking sheet.
Step 4: Bake for 7 to 9 minutes. Let the cookies cool completely on a wire rack while you prepare the buttercream.
Step 5: For the almond buttercream, beat the unsalted butter in the stand mixer until light and fluffy. Add salt, vanilla, almond extract, and heavy cream, mixing until combined.
Step 6: Gradually add powdered sugar, mixing on low until fully incorporated. Increase speed to high and whip for 2 minutes until light and fluffy. Add more cream if needed to reach desired consistency.
Step 7: Transfer the buttercream to a piping bag fitted with a round tip, or snip the end off a plain piping bag.
Step 8: Pipe a swirl of buttercream onto the flat side of one cookie, then sandwich with another cookie on top. Repeat with remaining cookies and fill.
Step 9: Enjoy your soft strawberry cake mix sandwich cookies fresh, or store as directed below.

Tips & Variations

For a nut-free version, omit the almond extract or replace with additional vanilla extract.
Use different flavored cake mixes to create new cookie and filling combinations.
Chill the dough before baking for slightly thicker, chewier cookies.
Add a pinch of salt to the cookie dough to balance the sweetness if desired.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for about 15 minutes before serving for the best texture. You can also freeze the cookies (without filling) and buttercream separately, then assemble after thawing.

How to Serve

The image shows a stack of six pink cookies with white creamy filling sandwiched between two layers, placed on a white scalloped plate. The cookies have a cracked texture and a soft pink color dusted with sugar crystals. Fresh halved strawberries with green leaves are scattered around the cookies on the white marbled surface. The background is light and softly blurred, emphasizing the delicate and sweet look of the treats. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes! This recipe works well with various cake mix flavors, such as vanilla, chocolate, or lemon, to create different cookie varieties.

How do I make the cookies less soft?

To make firmer cookies, bake them a minute or two longer, but watch carefully to avoid overbaking. Chilling the dough before baking can also help achieve a sturdier texture.