Strawberry Cake Mix Sandwich Cookies Recipe
These Easy Strawberry Cake Mix Sandwich Cookies combine the sweet, fruity flavor of strawberry cake with a buttery, creamy filling. Perfectly soft and coated with sparkling sanding sugar, these sandwich cookies offer a delightful treat that's simple to bake and sure to please.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 54 minutes
- Yield: Approximately 36 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 (15.25 oz) box Strawberry Cake Mix
- 2 large eggs
- 1/3 cup vegetable oil
- 2 sticks (1 cup) unsalted butter, softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups sanding sugar (for rolling)
Filling
- 2 sticks (1 cup) unsalted butter, softened (note: butter is separated from dough amount)
- 1 teaspoon vanilla extract (remaining from total)
- 1/4 teaspoon almond extract (remaining from total)
- 6 cups powdered sugar
- 1/8 cup heavy cream
Instructions
- Make the dough: In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, vanilla extract, and almond extract. Mix until a cohesive dough forms.
- Add butter and salt: Add the softened butter and salt to the dough. Mix on low speed, gradually increasing, until a soft, slightly sticky dough forms. Be careful not to overmix to keep the texture tender.
- Chill and shape cookies: Cover the dough and refrigerate for at least 1 hour until firm. While chilling, pour sanding sugar into a shallow bowl. Scoop dough into 1 to 1.5 tablespoon-sized balls, roll into smooth balls, then coat evenly in sanding sugar. Place balls 2 inches apart on parchment-lined baking sheets.
- Bake cookies: Preheat oven to 350°F (175°C). Bake cookies for 9 to 12 minutes until the edges are lightly golden and the centers remain slightly soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the filling: Beat softened butter with remaining vanilla and almond extracts until light and fluffy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition to maintain a smooth, thick consistency.
- Finish frosting: Add heavy cream to the frosting and beat on medium-high speed for 2 to 3 minutes until light, fluffy, and smooth. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
- Assemble sandwich cookies: Pair cooled cookies. Spread a generous dollop of filling on the flat side of one cookie, then gently press another cookie on top to create a sandwich. Optionally, roll the sides of each filled cookie in extra sanding sugar for added sparkle and texture.
Notes
- Refrigerating the dough is essential to make shaping and rolling easier and helps prevent cookies from spreading too much during baking.
- Use room temperature butter for both dough and filling to achieve the best texture.
- Adjust frosting consistency with heavy cream and powdered sugar to suit your preference for spreading or piping.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a stronger almond flavor, add a few extra drops of almond extract to the frosting.
