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Soft Strawberry Cake Mix Sandwich Cookies

Soft Strawberry Cake Mix Sandwich Cookies for Sweet Moments

Delight in these Soft Strawberry Cake Mix Sandwich Cookies, perfect for any occasion with their soft texture and creamy almond buttercream.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 box Strawberry Cake Mix using a high-quality mix like Duncan Hines enhances taste.
  • 2 large Eggs unsweetened applesauce works well for a vegan treat.
  • 1/3 cup Vegetable Oil try melted coconut oil for a different flavor twist.
  • 1/4 cup Sanding Sugar granulated sugar can substitute in a pinch.
For the Almond Buttercream
  • 1/2 cup Unsalted Butter margarine can be used if needed.
  • 1/4 teaspoon Salt omit if you are using salted butter.
  • 1 teaspoon Vanilla Extract imitation vanilla extract makes a fine substitute.
  • 1/2 teaspoon Almond Extract extra vanilla works well if almond is unavailable.
  • 2 tablespoons Heavy Cream milk can lightened the recipe if preferred.
  • 2 cups Powdered Sugar ensure it’s sifted for a smooth, creamy texture.

Equipment

  • Stand mixer
  • Cookie sheet
  • Parchment paper
  • Cookie Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  2. In a stand mixer, combine the strawberry cake mix, eggs, and vegetable oil. Mix on medium speed until a cohesive dough forms.
  3. Coat cookie dough balls in sanding sugar.
  4. Place sugar-coated cookie balls on the baking sheet, leaving about 3 inches between each one.
  5. Bake for 7-9 minutes until lightly golden around the edges and soft in the center.
  6. Transfer cookies to a wire rack to cool for about 10-15 minutes.
  7. Beat the softened unsalted butter until light and fluffy.
  8. Gradually mix in salt, vanilla extract, almond extract, and heavy cream until combined.
  9. Slowly add sifted powdered sugar, mixing on low speed, then beat on high for about 2 minutes.
  10. Pipe almond buttercream onto the flat side of a cookie and press another cookie on top to create a sandwich.
  11. Enjoy your cookies immediately or store them in an airtight container.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These cookies can be stored in the fridge for up to 1 week or frozen for up to 1 month.

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