Description
Soft Strawberry Cake Mix Sandwich Cookies with almond buttercream.
Ingredients
Scale
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar (for rolling)
- 1 cup (2 sticks) unsalted butter, softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer with paddle attachment, mix cake mix, eggs, and oil until just combined.
- Scoop dough into 1-inch balls, roll in sanding sugar, and place on baking sheet about 3 inches apart.
- Bake for 7–9 minutes. Cool completely on a wire rack.
- Beat butter until light and fluffy.
- Add salt, vanilla, almond extract, and heavy cream; mix well.
- Gradually add powdered sugar and beat on high for 2 minutes until fluffy.
- Add more cream if needed for spreading consistency.
- Pipe a flat swirl of buttercream on the underside of one cookie.
- Top with another cookie to form a sandwich.
Notes
- Do not overbake; cookies should stay soft.
- Buttercream can be piped with or without a tip.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Soft Strawberry Cake Mix Sandwich Cookies, Strawberry Cookies, Almond Buttercream