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Strawberry Cake Mix Sandwich Cookies

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

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.