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This strawberry cake mix sandwich cookie recipe has become my favorite weeknight dessert hack. The soft, vibrant pink cookies paired with silky almond buttercream create an irresistible treat that looks like it took hours but comes together in minutes.
I first made these when my daughter requested something pink for her birthday party last year. They were such a hit that they've become our go to dessert for potlucks and whenever someone needs a little pick me up.
Ingredients
- Strawberry cake mix: Gives these cookies their beautiful pink color and distinctive flavor without measuring multiple ingredients
- Large eggs: Bind everything together and provide structure to the cookies
- Vegetable oil: Keeps the cookies incredibly soft and moist for days
- Sanding sugar: Creates a beautiful sparkly exterior and slight crunch that contrasts with the soft interior
- Unsalted butter: Forms the base of our buttercream ensuring you control the salt level
- Almond extract: Adds a sophisticated flavor that complements the strawberry perfectly
- Heavy cream: Creates the silkiest buttercream texture that pipes beautifully
- Powdered sugar: Sweetens and stabilizes the buttercream while keeping it smooth
Step-by-Step Instructions
- Prepare Your Space:
- Preheat your oven to 350°F and line your cookie sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Having everything ready before you start mixing ensures the process goes smoothly.
- Mix The Cookie Dough:
- Combine the strawberry cake mix, eggs, and oil in your stand mixer bowl with the paddle attachment. Mix just until combined, about 30 seconds on medium speed. Overmixing will incorporate too much air and cause the cookies to spread too much during baking.
- Form The Cookies:
- Scoop uniform portions of dough using a 1inch cookie scoop, then roll each portion between your palms to create perfect spheres. The rolling action compacts the dough slightly and ensures even baking. Roll each ball in sanding sugar, pressing gently to help the sugar adhere to all surfaces.
- Bake To Perfection:
- Space cookies about 3 inches apart on your prepared sheets and bake for exactly 7 minutes for softer cookies or up to 9 minutes for slightly firmer edges. They should look slightly underdone in the center when you remove them but will set up as they cool. Transfer immediately to a cooling rack.
- Create The Buttercream:
- Beat room temperature butter on medium high speed for 3 full minutes until it becomes noticeably lighter in both color and texture. Add salt, vanilla, almond extract, and heavy cream, mixing until incorporated. Gradually add powdered sugar 1 cup at a time, mixing on low to prevent a sugar cloud, then increase to high speed for a full 2 minutes for the fluffiest texture.
- Assemble The Sandwiches:
- Once cookies are completely cool, flip half of them upside down. Pipe a generous swirl of buttercream starting from the center and working outward. Gently press a second cookie on top, applying just enough pressure to spread the buttercream to the edges without squeezing it out.
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The almond extract in the buttercream is what makes these truly special. I discovered this flavor combination at a boutique bakery in Paris, and adding just a hint of almond elevates these simple cake mix cookies into something that tastes professionally made.
Make Ahead Tips
These sandwich cookies actually improve after sitting overnight in the refrigerator. The moisture from the buttercream softens the cookies slightly and allows the flavors to meld beautifully. Make them up to three days before serving for the best texture and flavor experience.
Customize Your Cookies
While the strawberry and almond pairing is my favorite, you can easily adapt this recipe with different cake mix flavors. Try chocolate cake mix with peppermint buttercream for holidays, lemon cake mix with vanilla buttercream for spring, or funfetti cake mix with chocolate buttercream for birthdays. The technique remains exactly the same regardless of flavor.
Perfect For Gifting
These sandwich cookies make beautiful homemade gifts. Stack 3 or 4 cookies in a cellophane bag tied with ribbon, or place them in a decorative tin lined with parchment paper. Their stunning appearance and delicious taste always impress, and no one needs to know how simple they were to make.
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Serving Suggestions
Pair these cookies with a glass of cold milk for an after school treat, or serve them alongside coffee or tea for an afternoon gathering. For a special dessert presentation, place a single cookie on a small plate with fresh strawberry slices and a mint leaf garnish.
Frequently Asked Questions
- → How do I make the cookies soft?
Ensure not to overbake them. Bake for 7-9 minutes and allow them to cool on a wire rack for a soft texture.
- → Can I use a different cake mix flavor?
Yes, you can substitute with other cake mix flavors such as chocolate or vanilla for variety.
- → What is sanding sugar, and is it necessary?
Sanding sugar adds a decorative, crunchy coating to the cookies. You can skip it or substitute with granulated sugar.
- → How can I store these cookies?
Store the cookies in an airtight container in the fridge for up to one week.
- → Can I make the buttercream ahead of time?
Yes, you can store the buttercream in the fridge for up to a week. Let it come to room temperature and re-whip before using.
- → What piping tip is recommended for the buttercream?
A simple round piping tip works great, but you can also snip the piping bag end for an easy method.