Introduction

These Soft Strawberry Cake Mix Sandwich Cookies are a delightful treat perfect for Valentine’s Day or any sweet occasion. Made with just a few simple ingredients, they come together quickly and are filled with a creamy almond buttercream that complements the fruity cookies beautifully.

Soft Strawberry Cake Mix Sandwich Cookies Recipe - Recipe Image

Ingredients

1 (15.25 oz) strawberry cake mix (such as Duncan Hines Strawberry Supreme)
2 large eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)
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

Step 1: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
Step 2: In a stand mixer fitted with a paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined.
Step 3: Spread the sanding sugar on a plate. Use a 1-inch cookie scoop to portion the dough, roll each scoop into a ball, then roll it in the sanding sugar. Place the sugared dough balls about 3 inches apart on the prepared baking sheet.
Step 4: Bake the cookies for 7-9 minutes. Remove from the oven and let them cool completely on a wire rack.
Step 5: While the cookies bake and cool, prepare the almond buttercream. In a stand mixer with a paddle attachment, whip the butter until light and fluffy.
Step 6: Add the salt, vanilla extract, almond extract, and heavy cream to the butter. Mix again until combined.
Step 7: Gradually add the powdered sugar, mixing a little at a time. Once all sugar is incorporated, whip the mixture on high speed for about 2 minutes, until light and fluffy. Add a bit more heavy cream if the buttercream is too thick.
Step 8: Fill a piping bag with the buttercream, either fitted with a large round tip or with the tip cut off for easy piping.
Step 9: Pipe a swirl of buttercream onto the flat underside of one cookie, then sandwich with another cookie on top. Repeat with remaining cookies.

Tips & Variations

Try customizing this recipe by using different cake mix flavors like red velvet or chocolate for a new twist.
If you don’t have sanding sugar, coarse sugar crystals will work well for rolling.
For easier buttercream piping, chill it slightly if it becomes too soft during mixing.
You can substitute almond extract with vanilla if you prefer a milder flavor.

Storage

Store these sandwich cookies in an airtight container in the refrigerator for up to one week. Let them come to room temperature before serving for the best texture. The buttercream filling softens when chilled, so a brief warm-up is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need a piping tip for the buttercream filling?

No, you don’t have to use a piping tip. You can simply fill a piping bag and snip off one corner to pipe the buttercream onto the cookies.

How many sandwich cookies does this recipe make?

This recipe yields about 24 cookies, which makes 12 sandwich cookies. Using a smaller or larger cookie scoop may change the final quantity slightly.

Soft Strawberry Cake Mix Sandwich Cookies Recipe

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4.5 from 114 reviews

Soft Strawberry Cake Mix Sandwich Cookies are delightfully light and fluffy cookies made with a simple strawberry cake mix base and rolled in sparkling sanding sugar for a fun texture. These tender cookies are paired with a rich, creamy almond buttercream that enhances the strawberry flavor, making each sandwich cookie irresistibly delicious and perfect for Valentine’s Day or any special occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 24 cookies (12 sandwich cookies) 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American

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, at 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 Oven and Prepare Baking Sheet: Preheat your oven to 350°F (176°C) and line a large cookie sheet with parchment paper. Set aside.
Mix Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until all ingredients are just combined to form a soft cookie dough.
Prepare Sugar for Rolling: Spread the sanding sugar evenly on a plate to coat the cookie dough balls.
Scoop and Roll Cookies: Using a 1-inch cookie scoop, portion out the dough, roll each scoop into a ball, then roll the dough balls in the sanding sugar until fully coated. Arrange them on the prepared cookie sheet about 3 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 7 to 9 minutes until the cookies are soft and set but not browned. Remove from oven and transfer the cookies to a wire rack to cool completely.
Make Almond Buttercream: Meanwhile, in a clean stand mixer bowl with a paddle attachment, whip the room temperature unsalted butter until light and fluffy. Add the pinch of salt, vanilla extract, almond extract, and heavy cream. Mix to combine.
Add Powdered Sugar: Gradually add the powdered sugar a little at a time, mixing on low speed to avoid sugar clouds. Once all sugar is incorporated, increase the mixer speed to high and whip for about 2 minutes until the buttercream is fluffy and smooth. Adjust the consistency with a little more heavy cream if the frosting is too thick.
Assemble Sandwich Cookies: Fit a piping bag with a large round tip or simply snip the end of a plastic bag. Pipe a generous swirl of almond buttercream onto the flat underside of one cookie. Gently sandwich with another cookie on top to create a sandwich cookie.
Storage: Store the assembled sandwich cookies in an airtight container in the refrigerator for up to one week to keep them fresh and maintain the texture.

Notes

You can substitute the strawberry cake mix with other flavors like red velvet for a fun twist.
Using a 1-inch scoop helps create uniform cookies, but if smaller or larger scoops are used, the yield will vary.
No need for room temperature eggs in this recipe; cold eggs work fine.
If you don’t have sanding sugar, use coarse sugar crystals to get a similar effect on cookie exterior.
The almond extract is strong, so use the recommended amount to avoid overpowering the buttercream flavor.
Butter should be softened but not melted for optimal buttercream consistency.
Cookies must be completely cooled before assembling to prevent buttercream from melting.

Keywords: Strawberry cake mix cookies, sandwich cookies, almond buttercream, soft cookies, Valentine’s Day cookies, easy cookie recipe