Strawberry Cake Mix Cookies (Print Version)
# Ingredients:
→ Strawberry Cake Mix Cookies
01 -
15.25 oz strawberry cake mix (e.g., Duncan Hines)
02 -
2 large eggs
03 -
1/3 cup vegetable oil
04 -
1 1/2 cup sanding sugar (for rolling)
→ Small Batch Almond Buttercream
05 -
1 cup (2 sticks) unsalted butter
06 -
1 pinch salt
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon almond extract
09 -
1/8 cup heavy cream
10 -
6 cups powdered sugar
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a large cookie sheet with parchment paper. Set aside.
02 -
In the bowl of the stand mixer fitted with a paddle attachment, mix the strawberry cake mix, eggs, and oil until just combined.
03 -
Spread the sanding sugar on a plate. Scoop cookie dough using a 1-inch cookie scoop, roll into a ball, coat with sanding sugar, and place on the prepared cookie sheet spaced 3 inches apart.
04 -
Bake the cookies for 7–9 minutes. Let them cool completely on a wire rack.
05 -
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter until light and fluffy. Add the salt, vanilla extract, almond extract, and heavy cream, and mix. Gradually add powdered sugar and whip on high speed for 2 minutes until fluffy. Adjust the texture with a little more cream if needed.
06 -
Pipe a flat swirl of buttercream on the underside of a cookie, extending to the edges. Place another cookie on top to form a sandwich.
07 -
Store cookies in an airtight container in the refrigerator for up to a week.
# Notes:
01 -
Ensure cookies are completely cool before assembling to avoid melting the buttercream.