We’re back again with cookie #8 in my “10 Cookies for Valentine’s Day” series! I can’t believe we’re almost through. It’s been so much fun to share these new cookies and treat recipes with you – only 2 more to go this week! Today, I’m sharing these darling little soft strawberry cake mix sandwich cookies. They’re VERY easy, and super tasty!

Two recipes for one

Today you’ll be receiving two different recipes – one for the strawberry cake mix cookies, and another for my almond buttercream! Both are quite delicious on their own, but together they really make something special. Let’s get into those recipes, shall we?

how to make strawberry cake mix cookies

Would you believe there are only three ingredients? Well, technically 4 if you count the sanding sugar on the outside, but dang, this recipe comes together in seconds, people. SECONDS! That’s always a win.

Ingredients for the strawberry cake mix cookies

  1. Strawberry Cake Mix – I used Duncan Hines, but if you find any other cake mix that’s around 15.25ish ounces, you’ll be all set. This Strawberry Supreme was the one I used.
  2. Vegetable oil – The oil makes these super light and fluffy.
  3. Eggs – You’ll need two large eggs and it doesn’t matter if they’re room temperature or not for these.
  4. Sanding sugar – I used this kind, but any really huge-crystal-like sugar you can find would work great!

Mix everything in a stand mixer.

Scoop the cookie dough. I love this cookie scoop!

Roll the cookies in the sanding sugar.

Bake the cookies and let them cool completely.

Fill the two cookie halves with buttercream!

Speaking of buttercream, let’s see how we can easily make a small batch below.

How to make a small batch of almond buttercream

Spoiler alert – it’s the same as a big batch, you just need fewer ingredients :). Here’s what you’ll need:

  1. Butter – Unsalted and left out at room temperature for about 10 minutes so it can mix in better with the rest of the ingredients.
  2. Salt – to cut through the sweet.
  3. Vanilla – use good quality vanilla for the best buttercream flavor!
  4. Almond Extract – It’s a pretty strong extract, so a little bit certainly goes a long day.
  5. Powdered Sugar – no need to sift. You’re all good, people.
  6. Heavy Cream – a little goes a long way, so don’t make it too thin by adding in too much. Add in a little at a time and then more if needed to thin out the buttercream.

Whip up the butter until it’s light and fluffy.

Add in the salt, vanilla, extract, and heavy cream.

Whip up again and add in the rest of the powdered sugar.

Turn the mixture to a high speed until the buttercream is light and fluffy.

Will I need a piping tip for the Buttercream filling?

Not exactly. You certainly can, though. I used a large circle piping tip, but you can just fill a piping bag or plastic baggy with the tip or end snipped off instead.

How many sandwich cookies does this recipe make?

You have 24 cookies, so 12 sandwiches total. If you use a larger scoop, you will have less cookies. If you use a smaller scoop than 1″, you can get maybe a few more sandwich cookies.

Can I make this with other cake mix flavors?

Yes! You certainly can. I actually did already with my Red Velvet Heart Cookies!

Here’s a video of the process:

As always, I’d love to see your Baking with Blondie inspired bakes! Make sure to tag me @bakingwithblondie or #bakingwithblondie on social media so I can join in on all the fun!

Happy Baking!

xo, Mandy

Get the Recipe: Strawberry Cake Mix Sandwich Cookies

Soft Strawberry Cake Mix Cookies sandwiched together with the most delicious almond buttercream.
Servings: 24 cookies (12 sandwiches)
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Ingredients
 

Strawberry Cake Mix Cookies

  • 1 15.25oz Strawberry Cake Mix, I used Duncan Hines
  • 2 large whole eggs
  • 1/3 cup vegetable oil
  • 1 1/2 cup sanding sugar (for rolling)

Small Batch Almond Buttercream

  • 2 sticks (or 1 cup) unsalted butter
  • 1 pinch salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/8 cup heavy cream
  • 6 cups powdered sugar

Instructions
 

For the cookies:

  • Preheat the oven to 350 degrees and prep a large cookie sheet with parchment paper. Set aside.
  • In the bowl of the stand mixer fitted with a paddle attachment, whip up the cake mix, eggs, and oil until just combined.
  • Spread the sanding sugar out on a plate. Scoop up the cookie dough in a 1" cookie scoop and roll into a ball. Roll the cookie dough ball into the sanding sugar and place onto the prepared cookie sheet (about 3 inches apart).
  • Bake for 7-9 minutes, then let the cookies cool on a wire rack completely. Make the buttercream while the cookies bake and cool.

For the buttercream:

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, vanilla, almond extract, and heavy cream and mix again. Add in the powdered sugar a little at a time until all of it has been added. Whip up on high speed for 2 minutes until it's light and fluffy. Add in a little more heavy cream if needed to thin it out. Add the buttercream to a piping bag fitted with a circle tip, OR add the buttercream to a piping bag and snip off the end with no piping tip.

Assembly

  • Pipe on a flat buttercream swirl in the center underside of the cookie and swirl it around to the edge. Place another cookie on top. Enjoy!
  • Storage: Keep in an airtight container for up to a week in the fridge.