These Strawberry Cake Mix Sandwich Cookies are a delightfully easy and delicious treat. Made with a simple strawberry cake mix and filled with a luxurious almond buttercream, they’re perfect for springtime gatherings, tea parties, or anytime you need a pop of sweet, fruity flavor. These soft, chewy cookies sandwiched with creamy filling bring together the irresistible taste of strawberries with a hint of almond—creating a treat that’s as pretty as it is tasty!
Ingredients
For the Strawberry Cake Mix Cookies:
- 1 (15.25 oz) box strawberry cake mix (such as Duncan Hines)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar (for rolling)
For the Small Batch Almond Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream (plus more as needed)
- 6 cups powdered sugar
Directions
Step 1: Make the Cookies
- Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
- In a stand mixer fitted with a paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix on low speed until all ingredients are just combined and a soft dough forms.
- Spread the sanding sugar onto a plate. Scoop the cookie dough using a 1-inch cookie scoop, then roll each scoop of dough into a ball with your hands.
- Roll the dough balls in the sanding sugar until well coated.
- Place the coated dough balls on the prepared cookie sheet, spacing them about 3 inches apart.
- Bake for 7-9 minutes, or until the cookies are set and the edges are lightly golden.
- Remove from the oven and transfer the cookies to a wire rack to cool completely.
Step 2: Prepare the Almond Buttercream
- In a clean stand mixer, whip the softened butter on medium speed until light and fluffy, about 3 minutes.
- Add a pinch of salt, vanilla extract, almond extract, and heavy cream, and continue to whip until well combined.
- Gradually add the powdered sugar, about one cup at a time, beating on low speed to prevent a sugar cloud. Once incorporated, increase the speed to medium-high and whip until the buttercream is smooth and fluffy.
- If the buttercream is too thick, add a bit more heavy cream, one teaspoon at a time, until you reach your desired consistency.
Step 3: Assemble the Sandwich Cookies
- Transfer the almond buttercream to a piping bag fitted with a round tip, or simply snip the end of the bag if you prefer to pipe without a tip.
- Flip one of the cookies over so the flat side is facing up. Pipe a swirl of buttercream on the flat side, extending the frosting to the edges.
- Top with another cookie, pressing down gently to create a sandwich. Repeat with the remaining cookies and buttercream.
- Store the finished sandwich cookies in an airtight container in the refrigerator for up to one week.
Serving and Storage Tips
- Serving: These cookies are best enjoyed slightly chilled, as it allows the buttercream to hold its shape and provides a refreshing contrast to the soft cookie.
- Storage: Keep the assembled sandwich cookies in an airtight container in the refrigerator for up to a week. If you prefer a softer texture, let them sit at room temperature for a few minutes before serving.
Helpful Notes
- Room Temperature Ingredients: For the buttercream, it’s best to use room temperature butter to achieve a smooth and creamy consistency.
- Consistency: If your buttercream is too thick, add a bit more heavy cream. If it’s too thin, add a bit more powdered sugar until it reaches the desired thickness.
- Decorating Options: You can add a pop of color by using colored sanding sugar, or dust the edges of the buttercream with sprinkles for a fun twist.
Tips from Well-Known Chefs
- Rosanna Pansino: “For a burst of extra flavor, add a teaspoon of strawberry extract to the cookie dough to intensify the strawberry taste!”
- Mary Berry: “For a perfectly even cookie, use a cookie scoop to measure out your dough. This ensures consistent baking and presentation.”
- Christina Tosi: “To achieve an ultra-smooth buttercream, whip the butter first until it’s very light and fluffy before adding other ingredients.”
Frequently Asked Questions
1. Can I use a different cake mix flavor?
Yes, feel free to experiment with other flavors like lemon, vanilla, or chocolate for a different twist.
2. Can I use salted butter for the buttercream?
You can, but omit the extra pinch of salt in the recipe to avoid an overly salty buttercream.
3. What if I don’t have almond extract?
Almond extract adds a unique flavor, but you can substitute with more vanilla extract if needed.
4. Can I use regular granulated sugar instead of sanding sugar?
Yes, but sanding sugar adds a slight crunch and a more decorative touch to the cookies.
5. How do I store leftover buttercream?
Any leftover buttercream can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.
6. Can I make these cookies gluten-free?
Yes, use a gluten-free cake mix and ensure all other ingredients are gluten-free.
7. Can I add food coloring to the buttercream?
Absolutely! Adding a few drops of pink food coloring would enhance the strawberry theme.
8. Do I have to refrigerate these cookies?
Yes, because of the buttercream filling, they’re best stored in the refrigerator.
9. Can I use a different filling?
Yes! Try using cream cheese frosting, chocolate ganache, or even strawberry jam for a unique twist.
10. Can I freeze the cookies?
You can freeze the cookies (without the filling) for up to three months. Thaw them at room temperature and assemble with fresh buttercream when ready to serve.
These Strawberry Cake Mix Sandwich Cookies are a fun and flavorful treat that’s easy to make and even easier to enjoy. With the soft, strawberry-flavored cookies and the rich almond buttercream, they’re sure to be a hit at any gathering. Happy baking!
