Description
Sweet strawberry cake mix sandwich cookies blend creamy filling with tender, pink-hued cookies for an irresistible treat. Delightful dessert squares promise quick preparation and maximum enjoyment when craving something cheerful and deliciously simple.
Ingredients
Scale
Main Ingredients:
- 1 (15.25 ounces / 432 grams) box strawberry cake mix (Duncan Hines)
- 2 large eggs
- ⅓ cup vegetable oil
Coating:
- 1 ½ cups sanding sugar
Buttercream Filling:
- 1 cup (2 sticks / 227 grams) unsalted butter, softened
- 6 cups powdered sugar
- 1/8 cup heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 pinch salt
Instructions
- Prepare the baking surface by lining a large cookie sheet with parchment paper and heating the oven to 350°F (175°C).
- Create the cookie dough by combining strawberry cake mix, eggs, and vegetable oil in a stand mixer. Blend on low speed until a smooth, uniform mixture forms.
- Create uniform dough balls using a 1-inch cookie scoop, then roll each portion in sanding sugar until completely coated.
- Arrange the sugar-coated dough balls on the prepared cookie sheet, maintaining approximately 3 inches of space between each cookie.
- Bake the cookies for 7-9 minutes, watching for slightly cracked tops and set edges as indicators of doneness.
- Transfer cookies to a wire rack, allowing them to cool completely after an initial brief cooling period on the baking sheet.
- Prepare the almond buttercream by whipping softened butter until light and fluffy, approximately 3-4 minutes.
- Incorporate salt, vanilla extract, almond extract, and heavy cream into the butter mixture, blending on low speed.
- Gradually add powdered sugar, mixing on low speed and increasing to high after all sugar is incorporated. Whip for 2 minutes until the buttercream achieves a light, airy consistency.
- Adjust buttercream thickness by adding small amounts of heavy cream if needed.
- Fill a piping bag with the prepared buttercream, using a round tip or simply cutting the bag’s end.
- Construct sandwich cookies by piping a buttercream swirl on the flat side of one cooled cookie, starting from the center and moving outward.
- Gently press a second cookie on top of the buttercream to create a complete sandwich.
- Repeat the sandwich-making process with remaining cookies and buttercream.
- Preserve the cookies in an airtight container within the refrigerator for up to one week, allowing them to reach room temperature before serving.
Notes
- Elevate your baking game with these vibrant, sweet strawberry sandwich cookies that blend cake mix magic with creamy almond buttercream.
- Use fresh, room temperature ingredients to ensure smooth mixing and optimal cookie texture.
- Sanding sugar creates a delightful crispy exterior that adds sparkle and extra sweetness to each bite.
- Roll cookie dough balls uniformly for consistent baking and professional-looking results.
- Whip buttercream until light and fluffy to achieve a dreamy, cloud-like filling between cookies.
- Refrigerate assembled cookies to help buttercream set and maintain structural integrity.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 325
- Sugar: 36g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg