Strawberry Cake Mix Sandwich Cookies

Strawberry Cake Mix Sandwich Cookies: A Sweet and Easy Treat

If you’re looking for a delightful and easy dessert that’s bursting with flavor, these Strawberry Cake Mix Sandwich Cookies are the perfect solution. Made with a box of strawberry cake mix, these cookies are soft, sweet, and paired with a luscious almond buttercream filling that adds a rich, nutty flavor. Whether you’re making these for a special occasion or just to satisfy a sweet craving, these sandwich cookies are sure to impress with both their taste and their vibrant color.

Ingredients

For the Strawberry Cake Mix Cookies:

• 1 (15.25oz) box Strawberry Cake Mix (I used 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
• 6 cups powdered sugar

Directions

1. Make the Strawberry Cake Mix Cookies

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper. Set aside.
2. Prepare the Dough:
   In the bowl of a stand mixer fitted with a paddle attachment, combine the strawberry cake mix, 2 large eggs, and 1/3 cup vegetable oil. Mix on low speed until just combined, forming a smooth dough.
3. Roll in Sanding Sugar:
   Spread 1 1/2 cups of sanding sugar on a plate. Scoop out the cookie dough using a 1-inch cookie scoop and roll each portion into a ball. Roll the dough balls in the sanding sugar to coat them completely.
4. Bake the Cookies:
   Place the sugared dough balls on the prepared cookie sheet, spacing them about 3 inches apart. Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are set and the tops are slightly cracked.
   Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

2. Make the Almond Buttercream

1. Cream the Butter:
   In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup of softened unsalted butter on medium speed until it’s light and fluffy, about 3-4 minutes.
2. Add Flavorings:
   Add a pinch of salt, 2 teaspoons of vanilla extract, 1/2 teaspoon of almond extract, and 1/8 cup of heavy cream to the butter. Mix on low speed until well combined.
3. Incorporate the Sugar:
   Gradually add 6 cups of powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Once all the powdered sugar is added, increase the speed to high and whip the buttercream for 2 minutes until it’s light and fluffy.
   If the buttercream is too thick, add a little more heavy cream to achieve the desired consistency.
4. Prepare to Pipe:
   Transfer the buttercream to a piping bag fitted with a round tip, or simply snip off the end of the piping bag if not using a tip.

3. Assemble the Sandwich Cookies

1. Pipe the Filling:
   Pipe a swirl of almond buttercream onto the flat side (underside) of one cooled cookie, starting from the center and working your way out to the edges.
2. Create the Sandwich:
   Place another cookie on top, pressing down gently to create a sandwich. Repeat with the remaining cookies and buttercream.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to a week. Allow the cookies to come to room temperature before serving to enjoy their full flavor and soft texture.

Conclusion

These Strawberry Cake Mix Sandwich Cookies are a fun and delicious treat that’s perfect for any occasion. The combination of sweet strawberry cookies and creamy almond buttercream makes for a delightful flavor pairing, while the soft, chewy texture of the cookies is simply irresistible. Whether you’re making them for a party, a special gift, or just because, these sandwich cookies are sure to be a hit!

Prep Time: 20 minutes | Cooking Time: 9 minutes | Total Time: 29 minutes
Calories: 220 kcal | Servings: 12 sandwich cookies

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