Name: Strawberry Cake Mix Sandwich Cookies with Almond Buttercream Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (15.25 oz) Strawberry Cake Mix (such as Duncan Hines); 2 large whole eggs; 1/3 cup vegetable oil; 1 1/2 cups sanding sugar (for rolling); 2 sticks (1 cup) unsalted butter, softened; 1 pinch salt; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1/8 cup heavy cream; 6 cups powdered sugar

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Introduction

These Strawberry Cake Mix Sandwich Cookies are soft, sweet, and perfect for any occasion. The tender strawberry cookies are rolled in sparkling sanding sugar and filled with a luscious almond buttercream that melts in your mouth. They’re easy to make and absolutely irresistible.

Strawberry Cake Mix Sandwich Cookies with Almond Buttercream Recipe - Recipe Image

Ingredients

1 (15.25 oz) Strawberry Cake Mix (such as Duncan Hines)
2 large whole eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)
2 sticks (1 cup) unsalted butter
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 the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set aside.
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: Pour the sanding sugar onto a plate. Using a 1-inch cookie scoop, portion out dough balls, roll each ball in the sanding sugar until coated, then place on the prepared baking sheet about 3 inches apart.
Step 4: Bake the cookies for 7 to 9 minutes. Remove from the oven and allow them to cool completely on a wire rack.
Step 5: While the cookies cool, prepare the almond buttercream. In a clean bowl with a paddle attachment, beat the butter until light and fluffy.
Step 6: Add the salt, vanilla extract, almond extract, and heavy cream to the butter. Mix until combined.
Step 7: Gradually add the powdered sugar, mixing well after each addition. Once all sugar is incorporated, beat on high speed for 2 minutes until the buttercream is light and fluffy.
Step 8: If the buttercream is too thick, add a little more heavy cream to reach a spreadable consistency. Transfer the buttercream to a piping bag fitted with a round tip or simply snip the end of the bag.
Step 9: To assemble, pipe a swirl of buttercream onto the flat side of one cookie, spreading it to the edges. Sandwich with a second cookie, pressing gently to adhere. Repeat with remaining cookies.
Step 10: Enjoy your strawberry cake mix sandwich cookies fresh or chilled.

Tips & Variations

For a stronger almond flavor, increase the almond extract slightly but use sparingly as it can be overpowering.
Try substituting raspberry or lemon cake mix for a fruity twist with the almond buttercream.
Rolling the cookie dough balls in sanding sugar adds a lovely sparkle and slight crunch—don’t skip this step!

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for about 10 minutes before serving to soften the buttercream. These cookies also freeze well—wrap tightly and freeze for up to 3 months, thawing overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use any flavor of cake mix you prefer. Just keep in mind that flavors like vanilla or lemon will change the taste profile but still pair well with the almond buttercream.

What if I don’t have a piping bag?

If you don’t have a piping bag, you can spread the buttercream onto the cookies using a butter knife or the back of a spoon. It won’t be as neat, but will still taste delicious.