These soft strawberry cake mix sandwich cookies are a delightful treat, perfect for any occasion that calls for something sweet and fruity. With a soft, cake-like texture and a creamy almond buttercream filling, these cookies are a fun, easy-to-make dessert that’s sure to impress!
Ingredients
For the Strawberry Cake Mix Cookies:
1 box (15.25 oz) strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)
For the Almond Buttercream Filling:
1 cup (2 sticks) unsalted butter, softened
Pinch of salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
6 cups powdered sugar
1/8 cup heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a stand mixer fitted with the paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined.
Place the sanding sugar on a plate. Using a 1-inch cookie scoop, form balls of the cookie dough, then roll each ball in the sanding sugar to coat.
Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them about 3 inches apart.
Bake for 7-9 minutes, until the cookies are set. Allow them to cool completely on a wire rack.
Prepare the Almond Buttercream Filling:
In a stand mixer fitted with the paddle attachment, whip the softened butter until light and fluffy.
Add the salt, vanilla extract, almond extract, and heavy cream to the butter. Mix until well incorporated.
Gradually add the powdered sugar, mixing on low speed until combined. Once all the sugar is added, increase the speed to high and whip the buttercream for about 2 minutes, until light and fluffy. If needed, add more heavy cream to reach the desired consistency.
Assemble the Sandwich Cookies:
Pair the cooled cookies by size. Using a piping bag fitted with a large round tip (or a plastic bag with the corner snipped off), pipe a generous amount of almond buttercream onto the flat side of one cookie.
Place the matching cookie on top of the buttercream, pressing gently to create a sandwich.
Repeat with the remaining cookies and buttercream.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 9 minutes
Total Time: 24 minutes
Servings: 12 sandwich cookies
Storage/Reheating
I like to store these sandwich cookies in an airtight container at room temperature for up to 3 days. If I want to keep them fresh for a little longer, I’ll store them in the fridge for up to a week. These cookies can also be frozen for up to 3 months. To reheat, I recommend letting them come to room temperature for the best texture.
FAQs
How do I make sure the cookies stay soft?
To ensure the cookies remain soft, I always take care not to overbake them. I bake for the suggested 7-9 minutes, and I allow them to cool on the baking sheet for a minute or two before transferring them to a wire rack.
Can I use a different flavor of cake mix?
Absolutely! I’ve made these with various flavors, like lemon or vanilla cake mix. Each variation is equally delicious and customizable based on what flavor I’m in the mood for.
Can I make the buttercream filling ahead of time?
Yes! I sometimes make the almond buttercream filling a day or two ahead of time. Just store it in an airtight container in the fridge and let it come to room temperature before piping it onto the cookies.
Can I make these without sanding sugar?
If I don’t have sanding sugar on hand, I use regular granulated sugar to roll the cookie dough balls in. The result will still be tasty, though the texture may not be quite as sparkly and crisp as with sanding sugar.
Can I use a stand mixer for both the cookies and the buttercream?
Yes! I always use my stand mixer for both the cookies and the almond buttercream filling. It makes the process a lot easier and faster, especially when I’m preparing the filling to be light and fluffy.
Conclusion
These Soft Strawberry Cake Mix Sandwich Cookies are a simple yet irresistible treat. The strawberry-flavored cookies are soft and chewy, and the almond buttercream filling gives them a decadent finish. Whether for a special occasion or just as a fun dessert, I always find these cookies a crowd-pleaser. Give this recipe a try – I’m sure you’ll love how easy and delicious they are.
Recipe:
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Soft Strawberry Cake Mix Sandwich Cookies
These soft strawberry cake mix sandwich cookies are a delightful, easy-to-make treat that’s perfect for any occasion. With their soft, chewy texture and smooth almond buttercream filling, they’re a fun, fruity dessert sure to impress. Quick, flavorful, and customizable with different cake mix flavors!
- Total Time: 24 minutes
- Yield: 12 sandwich cookies
Ingredients
For the Strawberry Cake Mix Cookies:
1 box (15.25 oz) strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)
For the Almond Buttercream Filling:
1 cup (2 sticks) unsalted butter, softened
Pinch of salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
6 cups powdered sugar
1/8 cup heavy cream
Instructions
-
Prepare the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined.
- Place sanding sugar on a plate. Using a 1-inch cookie scoop, form dough balls and roll them in the sanding sugar.
- Arrange sugar-coated dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Bake for 7-9 minutes, until the cookies are set. Allow them to cool completely on a wire rack.
-
Prepare the Almond Buttercream Filling:
- In a stand mixer fitted with the paddle attachment, whip softened butter until light and fluffy.
- Add the salt, vanilla extract, almond extract, and heavy cream to the butter. Mix until well combined.
- Gradually add powdered sugar, mixing on low speed. Once all sugar is added, increase to high speed and whip for about 2 minutes, until light and fluffy. Add more heavy cream as needed for consistency.
-
Assemble the Sandwich Cookies:
- Pair cookies by size.
- Using a piping bag (or plastic bag with a snipped corner), pipe a generous amount of almond buttercream onto the flat side of one cookie.
- Place the matching cookie on top, pressing gently to form a sandwich.
- Repeat with the remaining cookies and buttercream.
Notes
For soft cookies, do not overbake them. Stick to the recommended baking time.
If sanding sugar isn’t available, granulated sugar works as a substitute.
The almond buttercream filling can be prepared in advance and stored in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 sandwich cookies
- Calories: Approximately 245 kcal per sandwich cookie
