Description
Delight in these Strawberry Cake Mix Cookies, featuring a soft and chewy texture enhanced by a sweet, creamy buttercream filling. Made from a simple strawberry cake mix base and coated with sparkling sanding sugar, these cookies deliver a burst of strawberry flavor and a luscious, creamy contrast that makes them perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar
Buttercream Filling
- 2 sticks unsalted butter
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dough: In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir until the ingredients are just combined to avoid overmixing and keep cookies tender.
- Form and sugar coat cookies: Scoop the dough into 1-inch balls and roll each ball generously in sanding sugar to give a sparkling, crunchy exterior.
- Bake cookies: Arrange the sugar-coated dough balls on the prepared sheet, spacing them about 3 inches apart to allow for spreading. Bake for 7–9 minutes or until edges are just set and tops are slightly cracked.
- Cool cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely, ensuring the buttercream doesn’t melt when assembled.
- Prepare buttercream: In a mixing bowl, beat the unsalted butter until light and fluffy. Add a pinch of salt, vanilla extract, and almond extract, blending well. Pour in the heavy cream and mix thoroughly.
- Add powdered sugar: Gradually add the powdered sugar to the butter mixture and whip continuously until the buttercream is smooth, light, and fluffy.
- Assemble sandwich cookies: Using a piping bag or spoon, spread a generous amount of buttercream onto the flat side of one cookie. Top with another cookie, gently pressing to create a sandwich. Repeat until all cookies are paired.
Notes
- Ensure cookies are completely cooled before adding the buttercream to prevent melting.
- Sanding sugar adds a decorative sparkle and a crisp texture to the cookies’ exterior.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For almond extract substitution, vanilla extract can be increased but it will alter the flavor slightly.
