Strawberry Cake Mix Sandwich Cookies (Print-Friendly Version)
Soft strawberry cookies with silky almond buttercream, sandwiched for a deliciously sweet treat.
# List of Ingredients:
→ Strawberry Cake Mix Cookies
01 -
432 g strawberry cake mix
02 -
2 large eggs
03 -
80 ml vegetable oil
04 -
180 g sanding sugar, for coating
→ Almond Buttercream
05 -
226 g unsalted butter, softened
06 -
1 pinch salt
07 -
2 teaspoons vanilla extract
08 -
0.5 teaspoon almond extract
09 -
30 ml heavy cream, plus extra if needed
10 -
720 g powdered sugar
# How to Prepare:
01 -
Preheat oven to 175°C and line a large baking sheet with parchment paper.
02 -
In the bowl of a stand mixer fitted with a paddle attachment, combine strawberry cake mix, eggs, and vegetable oil. Mix until just incorporated.
03 -
Spread sanding sugar on a plate. Using a 2.5 cm cookie scoop, portion dough and roll each piece into a ball. Coat each ball in sanding sugar and arrange on the prepared sheet, leaving 8 cm between each.
04 -
Bake for 7–9 minutes until edges are set. Transfer cookies to a wire rack and allow them to cool completely.
05 -
In a stand mixer fitted with a paddle, beat softened butter on medium-high until light and fluffy. Add salt, vanilla extract, almond extract, and heavy cream, mixing to combine. Gradually add powdered sugar, beating at low speed until fully incorporated. Increase to high speed and whip for 2 minutes. Add more heavy cream as needed to adjust consistency.
06 -
Transfer buttercream to a piping bag fitted with a round tip or snip the end. Pipe a swirl of buttercream onto the underside of one cookie, then top with a second cookie and gently press to sandwich. Repeat with remaining cookies.
07 -
Store finished sandwich cookies in an airtight container in the refrigerator for up to one week.
# Additional Information:
01 -
Ensure cookies are completely cool before assembling to prevent buttercream from melting.