There’s something magical about a dessert that’s easy to make but feels like a showstopper. These Soft Strawberry Cake Mix Sandwich Cookies are just that—a fun, vibrant, and oh-so-delicious treat that’s perfect for Valentine’s Day, birthday parties, or even a cozy movie night at home. The soft strawberry cookies, made effortlessly with a boxed cake mix, are paired with a silky almond buttercream filling. The result? A dessert that’s both simple and stunning, with flavors that feel special and indulgent.
I first made these cookies on a whim for a family gathering. I wanted something quick but still Instagram-worthy (you know what I mean!). When these pink-hued sandwich cookies made their way onto the dessert table, they were an instant hit. Everyone asked for the recipe—and they couldn’t believe how easy it was! Now, they’ve become my go-to treat for any festive occasion. Let me tell you, the combination of soft cookies and creamy filling is downright irresistible.
Why You’ll Love This Strawberry cake mix cookies Recipe
There’s a lot to adore about these cookies, and I’m here to convince you that they deserve a spot on your dessert menu.
First, they’re incredibly easy to make. With just a few ingredients (most of which you probably already have), you can whip these up in no time. The cake mix does all the heavy lifting, saving you from measuring out a long list of ingredients.
Second, the texture is out of this world. The cookies are soft and pillowy, with just the right amount of chew. Add in the creamy, almond-flavored buttercream, and it’s a match made in dessert heaven.
Finally, they’re customizable! While strawberry is the star here, you can switch things up with different cake mix flavors or add a personal twist to the buttercream. Lemon zest? Yes, please. A drizzle of chocolate? Even better.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch
- Total Time: 30–40 minutes
- Servings: Makes 12–15 sandwich cookies
Each cookie sandwich has about 220 calories, depending on how much buttercream you use.
Ingredients of the Strawberry cake mix cookies
Here’s everything you’ll need to make these delightful cookies:
For the Cookies:
- 1 (15.25 oz) strawberry cake mix (like Duncan Hines or Betty Crocker)
- 2 large eggs
- ⅓ cup vegetable oil
- 1½ cups sanding sugar (optional, for rolling)
For the Almond Buttercream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ⅛ cup heavy cream (plus more if needed)
- 6 cups powdered sugar
Each ingredient plays a crucial role. The cake mix ensures a foolproof and perfectly flavored cookie base, while the almond extract in the buttercream adds that extra touch of sophistication.
Step-by-Step Instructions to make the Strawberry cake mix cookies
Making these cookies is a breeze! Just follow these simple steps, and you’ll have a batch of stunning sandwich cookies ready in no time.
Step 1: Preheat Your Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking. If you have multiple baking sheets, prep those too—you’ll likely need to bake in batches.
Step 2: Make the Cookie Dough
In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. You can use a stand mixer fitted with a paddle attachment or mix by hand with a sturdy spoon. The dough will come together quickly and should be slightly sticky.
Step 3: Shape and Roll the Cookies
Using a cookie scoop or your hands, scoop out 1-inch balls of dough. Roll each ball in sanding sugar if you’re using it—this adds a sparkly finish and a bit of crunch. Place the dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for 7–9 minutes. They should be set around the edges but still soft in the center. Don’t overbake—these cookies are best when they’re slightly underdone. Once baked, transfer them to a wire rack to cool completely.
Step 5: Prepare the Almond Buttercream Filling
While the cookies cool, it’s time to make the filling. In a stand mixer or with a hand mixer, beat the softened butter until light and fluffy, about 2–3 minutes. Add the pinch of salt, vanilla extract, almond extract, and heavy cream, and mix until combined.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud. Once all the sugar is incorporated, whip the buttercream on high speed for 1–2 minutes until it’s smooth and fluffy. If the buttercream feels too thick, add a teaspoon of heavy cream at a time until you reach your desired consistency.
Step 6: Assemble the Sandwich Cookies
Take one cooled cookie and pipe or spread a generous swirl of buttercream onto the flat side. Top with another cookie to form a sandwich, pressing gently to secure. Repeat with the remaining cookies and buttercream.
How to Serve this Strawberry cake mix cookies
These cookies are perfect for a variety of occasions. Here are a few serving suggestions:
- Arrange them on a platter for a festive dessert table.
- Wrap them individually in clear bags with a ribbon for party favors.
- Serve with a glass of cold milk or a cup of hot tea for a cozy treat.
Tips for Success
- Use Room-Temperature Ingredients: This helps everything mix evenly. Take your butter and eggs out of the fridge about 30 minutes before starting.
- Don’t Overbake: The cookies should look slightly underdone when you pull them from the oven. They’ll firm up as they cool.
- Chill the Dough: If the dough feels too sticky to handle, pop it in the fridge for 10–15 minutes.
- Adjust Buttercream Consistency: If the buttercream is too thick, add a splash of heavy cream. If it’s too thin, sift in a bit more powdered sugar.
- Get Creative: Experiment with different flavors or decorations, like drizzling chocolate over the tops of the assembled cookies.
Strawberry cake mix cookies Recipe Variations
These cookies are already amazing, but here are a few ways to customize them:
- Chocolate Lovers: Use chocolate cake mix and swap the almond extract for peppermint extract in the buttercream.
- Gluten-Free: Use a gluten-free cake mix and check that all other ingredients are gluten-free.
- Citrus Twist: Add lemon zest to the buttercream for a bright, zesty flavor.
- Holiday-Ready: Roll the cookie dough in red and green sugar for a Christmas-themed dessert.
Storage and Freezing
These cookies are best enjoyed fresh, but they store well too! Place them in an airtight container and refrigerate for up to a week. If you’d like to make them ahead, you can freeze the unfilled cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. When ready to serve, let them thaw at room temperature and fill with buttercream.
Special Equipment
- Stand Mixer or Hand Mixer: Essential for whipping up the buttercream.
- Cookie Scoop: For evenly sized cookies.
- Piping Bag: Optional but helpful for neatly filling the cookies.
Frequently Asked Questions
Can I use a different cake mix flavor?
Absolutely! Try vanilla, chocolate, or even lemon for a new twist.
What if I don’t have almond extract?
You can simply use more vanilla extract, or substitute with another flavor like coconut or orange extract.
Can I make the cookies ahead of time?
Yes, you can bake the cookies a day ahead and store them in an airtight container. Assemble with buttercream just before serving for the freshest results.
Final Thoughts
I hope these Soft Strawberry Cake Mix Sandwich Cookies bring as much joy to your table as they do to mine. They’re easy, versatile, and downright delightful—a dessert that’s just as fun to make as it is to eat. Give them a try, and don’t forget to share your creations with me. Happy baking!
Print
Soft Strawberry Cake Mix Sandwich Cookies – Easy Dessert Recipe
- Total Time: 30–40 minutes
- Yield: 12–15 sandwich cookies 1x
- Diet: Vegetarian
Description
These Soft Strawberry Cake Mix Sandwich Cookies are a delightful dessert featuring fluffy strawberry-flavored cookies paired with a rich almond buttercream filling. Perfect for holidays, parties, or as an everyday treat, this easy recipe uses a boxed cake mix to deliver stunning results with minimal effort.
Ingredients
For the Cookies:
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1½ cups sanding sugar (optional)
For the Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ⅛ cup heavy cream (plus more if needed)
- 6 cups powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine cake mix, eggs, and oil in a large mixing bowl until a dough forms.
- Scoop 1-inch balls of dough, roll in sanding sugar (if desired), and place on the baking sheet 3 inches apart.
- Bake for 7–9 minutes, then cool completely.
- Beat butter in a mixer until fluffy. Add salt, vanilla, almond extract, and heavy cream. Gradually add powdered sugar and whip until smooth.
- Pipe or spread buttercream onto the flat side of a cookie, top with another cookie, and gently press.
Notes
- Don’t overbake the cookies—they’re best soft.
- Adjust buttercream consistency with more cream or powdered sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American