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Soft Strawberry Cake Mix Sandwich Cookies Recipe

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4.4 from 100 reviews

These Soft Strawberry Cake Mix Sandwich Cookies are a delightful twist on classic cookies, made using strawberry cake mix for a tender, fruity base and filled with a luscious small batch almond buttercream. They’re perfect for those looking for a quick and impressive homemade treat with a beautiful balance of sweet strawberry and rich almond flavors.

Ingredients

Scale

Strawberry Cake Mix Cookies

  • 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)

Small Batch Almond Buttercream

  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined to form a soft dough.
  3. Shape Cookies: Spread the sanding sugar on a plate. Using a 1-inch cookie scoop, portion out the dough, roll each scoop into a ball, and then roll each ball in the sanding sugar to coat. Place the coated dough balls about 3 inches apart on the prepared cookie sheet.
  4. Bake Cookies: Bake the cookies in the preheated oven for 7 to 9 minutes, until set but still soft. Remove from oven and let the cookies cool completely on a wire rack before assembling.
  5. Prepare Almond Buttercream: In a clean mixing bowl with a paddle attachment, whip the unsalted butter until light and fluffy. Add salt, vanilla extract, almond extract, and heavy cream; continue mixing to combine.
  6. Add Powdered Sugar: Gradually add the powdered sugar a little at a time, mixing continuously. Once all sugar is incorporated, whip the buttercream on high speed for 2 minutes until it becomes light and fluffy. Adjust consistency with a bit more heavy cream if necessary to achieve a smooth, pipeable texture.
  7. Assemble Sandwich Cookies: Transfer the buttercream to a piping bag fitted with a circle tip or simply snip the end off the bag. Pipe a flat swirl of buttercream onto the flat underside of one cookie, spreading the frosting evenly towards the edges. Top with another cookie, gently pressing together to form a sandwich.
  8. Storage: Store the assembled sandwich cookies in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

  • Make sure cookies are completely cooled before assembling to prevent buttercream from melting.
  • If the buttercream is too thick, add additional heavy cream 1 teaspoon at a time to reach the desired consistency.
  • For an almond allergy-friendly version, omit the almond extract and use vanilla only in the buttercream.
  • Rolling the dough balls in sanding sugar gives the cookies a lovely sparkle and a slight crunch on the outside.
  • If you don’t have a stand mixer, a hand mixer or vigorous hand mixing can also work, but mixing should be thorough to avoid lumps.

Keywords: Strawberry cake mix cookies, Almond buttercream, Sandwich cookies, Easy baking dessert, Soft cookies

Find it online: https://liamjayne.com/soft-strawberry-cake-mix-sandwich-cookies-recipe/