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Soft Strawberry Cake Mix Sandwich Cookies

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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

  1. 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.
  2. 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.
  3. 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.

  • Author: Anna
  • 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