Soft Strawberry Cake Mix Cookies sandwiched together with the most delicious almond buttercream.
Servings 24cookies (12 sandwiches)
Ingredients
Strawberry Cake Mix Cookies
115.25ozStrawberry Cake MixI used Duncan Hines
2largewhole eggs
1/3cupvegetable oil
1 1/2 cupsanding sugar (for rolling)
Small Batch Almond Buttercream
2sticks (or 1 cup)unsalted butter
1pinchsalt
2teaspoonsvanilla
1/2teaspoonalmond extract
1/8 cupheavy cream
6cups 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.