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Strawberry Cake Mix Sandwich Cookies with Almond Buttercream Recipe

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★★★★★

4.8 from 116 reviews

Delight in these soft and flavorful Strawberry Cake Mix Sandwich Cookies, featuring tender strawberry-flavored cookies rolled in sparkling sanding sugar and generously filled with a creamy, homemade almond buttercream. Perfectly easy to make, these sandwich cookies offer a sweet and nutty twist on a classic treat.

Ingredients

Scale

Strawberry Cake Mix Cookies

  • 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)

Small Batch Almond Buttercream

  • 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

Instructions

  1. Prepare the Oven and Cookie Sheet: Preheat your oven to 350°F (175°C). Line a large cookie sheet with parchment paper and set it aside to ensure easy cookie removal and even baking.
  2. Make the Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix on medium speed until the ingredients are just combined, taking care not to overmix to maintain a soft texture.
  3. Roll the Cookies: Spread the sanding sugar evenly on a plate. Using a 1-inch cookie scoop, scoop out dough balls and roll each one into the sanding sugar until fully coated. Place the coated dough balls on the prepared cookie sheet, spacing them about 3 inches apart to allow for spreading.
  4. Bake the Cookies: Bake in the preheated oven for 7 to 9 minutes, or until the edges are set but the centers remain soft. Remove from the oven and transfer the cookies to a wire rack to cool completely before assembling.
  5. Prepare the Almond Buttercream: While the cookies are baking and cooling, prepare the buttercream. In the stand mixer bowl with the paddle attachment, beat the softened butter until light and fluffy. Add the pinch of salt, vanilla extract, almond extract, and heavy cream, mixing to combine. Gradually add the powdered sugar, about a cup at a time, mixing well after each addition. Once all powdered sugar is incorporated, beat on high speed for 2 minutes until the buttercream is light and fluffy. If the frosting is too thick, add a little more heavy cream to achieve a spreadable consistency.
  6. Assemble the Sandwich Cookies: Transfer the almond buttercream to a piping bag fitted with a round tip or simply snip the end of the bag for a makeshift tip. Pipe a generous swirl of buttercream onto the flat, underside surface of one cookie. Carefully top with a second cookie to form a sandwich. Repeat with remaining cookies.
  7. Storage: Store assembled sandwich cookies in an airtight container and refrigerate for up to one week to maintain freshness and texture.

Notes

  • Make sure cookies are completely cool before adding the buttercream to prevent melting.
  • Use sanding sugar for a sparkling, crunchy coating—regular granulated sugar will not give the same effect.
  • You can substitute almond extract with more vanilla if almond flavor is not preferred.
  • For softer buttercream, add heavy cream gradually to control consistency.
  • These cookies are best stored refrigerated due to the buttercream filling.
  • Allow refrigerated cookies to sit at room temperature for a few minutes before serving for optimal flavor and texture.

Keywords: strawberry cake mix cookies, sandwich cookies, almond buttercream, soft cookies, easy cookies, homemade cookies, dessert recipe

Find it online: https://recipeswithria.com/strawberry-cake-mix-sandwich-cookies-with-almond-buttercream-recipe/