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

Scale

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