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These Strawberry Cake Mix Sandwich Cookies bring back childhood memories with every bite Soft strawberry cookies made from boxed cake mix get sandwiched together with a luscious almond buttercream This recipe is perfect when you want something festive that looks impressive but is secretly so easy
My family always lights up when they see the sparkling sugar on these cookies The classic almond buttercream makes them irresistible for adults and kids
Ingredients
- Strawberry cake mix: This gives a vibrant berry flavor and lovely pink color Look for a box with real fruit powder for best taste
- Large eggs: These bind the dough and keep cookies soft Use fresh local eggs if possible
- Vegetable oil: Makes the cookies moist and tender Choose a light flavor oil
- Sanding sugar: Adds crunch and sparkle I like using coarse crystal sugar for extra shine
- Unsalted butter: Gives the buttercream its creamy base Use high-quality butter at room temperature
- Salt: Brings out all the other flavors
- Vanilla extract: Provides warmth and sweetness Real vanilla is worth the splurge if you can
- Almond extract: Offers a subtle nutty fragrance Choose pure almond extract for best results
- Heavy cream: Makes the frosting fluffy and smooth Fresh cream will give the best texture
- Powdered sugar: Sweetens and thickens the frosting Sift your sugar for a silky finish
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Combine the strawberry cake mix eggs and oil in a mixing bowl Stir or mix just until you see no streaks so the cookies stay light
- Form and Coat the Dough:
- Scoop dough with a one inch scoop and roll each ball in sanding sugar until every surface is sparkly This step is messy but so fun
- Bake the Cookies:
- Line a cookie sheet with parchment and space the balls about three inches apart Bake at 350 degrees for seven to nine minutes Cookies should be soft in the middle and barely golden at the edges
- Cool the Cookies:
- Let cookies rest on the sheet for several minutes before moving them to a rack Cooling completely is key for good sandwiching
- Make the Almond Buttercream:
- Beat butter in a mixer until creamy and light Add salt vanilla almond and heavy cream and mix well Then gradually add the powdered sugar and whip for two minutes until fluffy Add extra cream if needed for a smooth spread
- Fill and Sandwich the Cookies:
- Transfer buttercream to a piping bag Squeeze a generous swirl onto the flat side of half the cookies Gently top each with a second cookie sandwiching the frosting evenly
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I am especially fond of the almond buttercream The almond flavor is nostalgic for me since my grandmother always added a hint to all her special frostings I still remember helping her swirl the filling with tiny spoons on Sunday afternoons
Storage Tips
Store the cookies in an airtight container in the fridge for up to a week Layer cookies between parchment to prevent sticking For longer storage freeze the assembled cookies for up to a month Thaw in the fridge before serving
Ingredient Substitutions
Coconut oil or melted butter will work instead of vegetable oil If you cannot find sanding sugar try rolling the dough in regular or crystal sugar For a nut free buttercream use all vanilla extract instead of almond
Serving Suggestions
Pile the sandwich cookies on a pretty cake stand and garnish with fresh strawberries or mint leaves They look especially cute on a dessert buffet or packed in a lunchbox I love gifting them wrapped in parchment and twine for teacher appreciation days
Cultural Context
These cookies are a playful twist on classic American sandwich cookies Using cake mix became popular in the mid 20th century as a shortcut for home bakers The vibrant pink color and almond scented buttercream feel just right for spring celebrations like Easter or baby showers
Recipe Questions
- → Can I use homemade strawberry cookie dough?
Yes, while cake mix offers convenience, homemade dough is a great substitute for a more personalized touch.
- → Is it necessary to use sanding sugar?
Sanding sugar adds texture and sparkle but can be omitted or replaced with regular granulated sugar.
- → How do I keep cookies from spreading too much?
Chill the dough before baking and ensure the baking sheet is cool between batches for best results.
- → Can the almond extract be substituted?
Yes, vanilla extract or other flavorings may be used if you prefer a different flavor profile.
- → How should these cookies be stored?
Keep sandwich cookies in an airtight container in the fridge for up to a week. Allow to come to room temperature before serving.
- → Can these cookies be frozen?
Yes, freeze the assembled cookies or cookie halves (without buttercream) for longer storage; thaw before filling or enjoying.