Soft Strawberry Cake Mix Sandwich Cookies with Almond Buttercream Recipe
Introduction
These Soft Strawberry Cake Mix Sandwich Cookies are a delightful treat perfect for Valentine’s Day or any occasion. Made with a simple strawberry cake mix and filled with a creamy almond buttercream, they come together quickly and taste fantastic. They’re soft, flavorful, and sure to impress!
Ingredients
- Strawberry Cake Mix Cookies:
- 1 15.25oz strawberry cake mix (such as Duncan Hines)
- 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, room temperature
- 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 cookie sheet with parchment paper.
- Step 2: 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.
- Step 3: Spread the sanding sugar evenly on a plate. Using a 1-inch cookie scoop, scoop the dough and roll each ball in the sanding sugar until fully coated.
- Step 4: Place the coated dough balls on the prepared cookie sheet about 3 inches apart.
- Step 5: Bake for 7–9 minutes until the edges are set but the cookies remain soft. Let them cool completely on a wire rack.
- Step 6: Meanwhile, prepare the almond buttercream. In a clean bowl with a paddle attachment, whip the butter until light and fluffy.
- Step 7: Add salt, vanilla extract, almond extract, and heavy cream. Mix to combine.
- Step 8: Gradually add powdered sugar a little at a time, mixing well after each addition until fully incorporated.
- Step 9: Increase mixer speed to high and whip for 2 minutes until the buttercream is light and fluffy. Add a bit more heavy cream if needed to reach a spreadable consistency.
- Step 10: Transfer the buttercream to a piping bag fitted with a large round tip or simply snip off the end of a plastic bag.
- Step 11: Pipe a swirl of buttercream onto the flat underside of half the cookies and top with remaining cookies to form sandwiches.
- Step 12: Enjoy your delicious strawberry sandwich cookies!
Tips & Variations
- Try other cake mix flavors like red velvet or funfetti for different sandwich cookie varieties.
- Use high-quality vanilla and almond extracts for the best buttercream flavor.
- If you don’t have sanding sugar, coarse sugar or turbinado sugar works as a substitute for rolling.
- Be careful not to overbake the cookies so they stay soft and tender.
Storage
Store the sandwich cookies in an airtight container in the refrigerator for up to one week. Before serving, you can let them sit at room temperature for 10–15 minutes for a softer texture. The cookies and buttercream both keep well chilled and maintain their flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without a stand mixer?
Yes, you can mix the dough and buttercream by hand using a sturdy spoon or hand mixer. Just be sure to beat the buttercream well until it’s light and fluffy.
How many cookies does this recipe make?
This recipe yields about 24 cookies, which assemble into 12 sandwich cookies. Using a larger or smaller cookie scoop will change the total number you get.
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Soft Strawberry Cake Mix Sandwich Cookies with Almond Buttercream Recipe
- Total Time: 25 minutes
- Yield: 24 cookies (12 sandwiches) 1x
Description
These Soft Strawberry Cake Mix Sandwich Cookies are an easy and delicious treat perfect for Valentine’s Day or any special occasion. Made from just a few simple ingredients, the cookie dough combines strawberry cake mix with eggs and vegetable oil, then rolled in sanding sugar for a slight crunch. Sandwiched together with a luscious homemade almond buttercream, these cookies are soft, fluffy, and bursting with sweet and nutty flavors. Ideal for cookie lovers looking for a fun, quick bake with a charming presentation.
Ingredients
Strawberry Cake Mix Cookies
- 1 15.25 oz strawberry cake mix (Duncan Hines Strawberry Supreme recommended)
- 2 large whole eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar (for rolling)
Small Batch Almond Buttercream
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper; set aside. This ensures the cookies bake evenly and don’t stick.
- Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix just until combined to keep the cookies light and fluffy without overworking the dough.
- Roll in Sugar: Spread the sanding sugar on a plate. Using a 1-inch cookie scoop, scoop out dough balls and roll each ball in the sanding sugar until fully coated. This gives the cookies a glittery, slightly crunchy exterior.
- Bake the Cookies: Place the sugared dough balls about 3 inches apart on the prepared baking sheet. Bake in the preheated oven for 7-9 minutes. Remove and transfer cookies to a wire rack to cool completely before filling.
- Prepare the Almond Buttercream: In a clean bowl of the stand mixer with the paddle attachment, beat the unsalted butter until light and fluffy. Add in the pinch of salt, vanilla extract, almond extract, and heavy cream; mix well. Gradually add powdered sugar a little at a time, then whip on high speed for 2 minutes until the buttercream is creamy and fluffy. If it’s too thick, add a bit more heavy cream to reach desired consistency.
- Assemble the Sandwich Cookies: Using a piping bag fitted with a circle tip or simply snip the end of a plastic bag, pipe a generous swirl of almond buttercream onto the flat underside of one cookie. Sandwich with another cookie by gently pressing them together. Repeat with remaining cookies.
- Storage: Store assembled sandwich cookies in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- You can substitute the strawberry cake mix with other flavors for variety, such as red velvet or chocolate.
- Using sanding sugar not only adds sparkle but also a delightful texture contrast.
- Room temperature butter is essential for a smooth, creamy buttercream.
- If you don’t have a piping bag, you can use a resealable plastic bag and cut off a corner to pipe the buttercream.
- Allow cookies to cool completely before filling to prevent the buttercream from melting.
- These cookies make approximately 24 cookies or 12 sandwich cookie pairs using a 1-inch scoop.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cake mix cookies, sandwich cookies, almond buttercream, soft cookies, Valentine’s Day cookies, easy cookie recipes
