Strawberry Cake Mix Sandwich Cookies Easy Recipe
Indulge in the delightful simplicity of these Strawberry Cake Mix Sandwich Cookies, a perfectly sweet treat that's as easy to make as it is charming. Vibrant pink, tender cookies with a hint of strawberry essence are generously filled with a luscious, creamy buttercream, creating a symphony of textures and flavors. These eye-catching confections are ideal for parties, bake sales, or simply a joyful afternoon snack.
Prep Time
50 minutes (20 minutes active prep, 30 minutes chilling time)
Cook Time
10-12 minutes per batch
Total Time
Approximately 1 hour 10 minutes
Servings
Makes approximately 12 sandwich cookies
Keywords
Why This Recipe Delivers
- Incredibly easy to make, leveraging the convenience of a cake mix for a gourmet result.
- Bursting with sweet and tangy strawberry flavor, complemented by a rich buttercream.
- Visually stunning with vibrant pink cookies, perfect for celebrations and gatherings.
- Ready in just over an hour, making it an ideal choice for last-minute cravings or events.
- Offers a delightful contrast of tender, soft cookie and smooth, luxurious filling in every bite.
Ingredients
- 432 g (15.25 oz) strawberry cake mix (one standard box)
- 2 large eggs
- 80 ml (1/3 cup) vegetable oil
- 300 g (1 1/2 cups) sanding sugar (for rolling)
- 226 g (2 sticks or 1 cup) unsalted butter, softened to room temperature
- 1 pinch fine sea salt
- 10 ml (2 teaspoons) vanilla extract
- 2.5 ml (1/2 teaspoon) almond extract (optional, but highly recommended)
- 30 ml (1/8 cup) heavy cream (or full-fat milk)
- 720 g (6 cups) powdered sugar (confectioners' sugar), sifted
Instructions
- Preheat your oven to 175°C (350°F). Prepare several baking sheets by lining them with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, making cleanup a breeze.
- In a spacious mixing bowl, combine the strawberry cake mix, large eggs, and vegetable oil. Mix thoroughly with a sturdy spatula or an electric mixer on low speed until a cohesive, slightly sticky dough forms. Be careful not to overmix, as this can lead to tougher cookies. Cover the bowl securely with plastic wrap and refrigerate for a minimum of 30 minutes. This crucial chilling time helps the dough firm up, making it significantly easier to handle and preventing excessive spreading during baking.
- Once the dough is adequately chilled, scoop out small portions, about 20-25 grams (1 tablespoon) each. Roll each portion gently between your palms to form a smooth, uniform ball. Place the sanding sugar in a shallow dish, then roll each dough ball generously in the sugar until it is fully coated and glistening. Arrange the sugared dough balls on the prepared baking sheets, ensuring there is at least 5 cm (2 inches) of space between each cookie to allow for their expansion. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear just set. It is important not to overbake; the cookies should still be slightly soft in the middle as they will firm up as they cool.
- While the cookies are cooling, prepare the luscious buttercream filling. In a medium bowl, use an electric mixer to cream together the softened unsalted butter with the pinch of fine sea salt, vanilla extract, and almond extract until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Gradually add the sifted powdered sugar, alternating with the heavy cream, beating on low speed until fully incorporated after each addition. Once all ingredients are combined, increase the speed to medium-high and beat for an additional 2-3 minutes until the filling is wonderfully smooth, creamy, and spreadable. If the filling seems too thick, add a tiny bit more cream; if it's too thin, incorporate a bit more powdered sugar until the desired consistency is achieved.
- Allow the baked cookies to cool completely on the baking sheets before attempting to move them. This is absolutely critical for them to firm up and prevent breakage. Once entirely cool, take one cookie and gently spread or pipe a generous dollop of the prepared buttercream filling onto its flat underside. Carefully place another cookie on top, flat side down, pressing gently to create a delightful sandwich. Repeat this process with the remaining cookies and filling, creating beautiful, delectable cookie sandwiches.
- Serve your Strawberry Cake Mix Sandwich Cookies immediately or store them for later enjoyment. These vibrant treats are perfect for brightening any occasion!
Tools You’ll Need
- Large mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Cookie scoop (optional, but highly recommended for consistent sizing)
- Rubber spatula or offset spatula
- Piping bag with a large round tip (optional, for precise filling)
Essential Success Tips
- Do not skip the chilling step for the cookie dough; it makes the dough much easier to handle, prevents the cookies from spreading excessively, and contributes to their tender texture.
- Ensure your cookies are completely cooled before attempting to add the filling. Warm cookies will cause the buttercream to melt and seep, leading to a messy and less appealing sandwich.
- For the smoothest and most lump-free buttercream, always sift your powdered sugar before adding it to the butter mixture.
- Avoid overmixing the cookie dough once the dry and wet ingredients are combined; mix just until a cohesive dough forms to maintain a tender crumb.
- Using a cookie scoop ensures all your cookies are uniform in size, which not only looks professional but also helps them bake evenly.
Professional Cooking Secrets
- Elevate the strawberry flavor even further by adding 1/4 teaspoon of freeze-dried strawberry powder to the cookie dough, or a tiny drop of pink food coloring to the buttercream for a more vibrant hue.
- To achieve perfectly uniform cookies and to prevent surprises with spreading, bake a small test batch of 2-3 cookies first. This allows you to adjust chilling time or oven temperature as needed before baking the rest.
- For an unexpected depth of flavor and a delightful crunch, lightly toast the sanding sugar in a dry pan over low heat for a few minutes before rolling the cookie dough. This brings out a subtle caramelized note.
Notes
- These sandwich cookies are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature. If storing longer, or if your kitchen is warm, refrigerate for up to 1 week; bring to room temperature before serving for optimal texture.
- For a slightly different flavor profile, consider adding a hint of fresh lemon zest to the buttercream filling. The citrus brightens the strawberry notes beautifully.
- While sanding sugar provides a beautiful sparkle and a pleasant textural crunch, regular granulated sugar can be used as a substitute if unavailable.
Frequently Asked Questions
Can I use a different flavor of cake mix?
Absolutely! This recipe is incredibly versatile. Yellow, vanilla, or even chocolate cake mixes would work wonderfully with the creamy buttercream filling. Feel free to adjust the vanilla and almond extracts in the buttercream to best complement your chosen cake mix flavor.
Why do my cookies spread too much?
Excessive spreading is most commonly due to insufficient chilling time for the dough, butter that is too warm, or an oven that isn't at the correct temperature. Ensure your dough is well-chilled before baking, your butter for the filling is softened but not melted, and your oven is accurately preheated before placing the cookies inside.
How can I make the buttercream extra fluffy?
To achieve an incredibly light and fluffy buttercream, ensure your unsalted butter is at true room temperature (soft enough to indent with a finger, but not greasy). Cream the butter alone for 2-3 minutes before adding any other ingredients. After all ingredients are incorporated, beat the buttercream on medium-high speed for several minutes until it becomes visibly lighter in color and texture, almost like whipped cream.
Nutrition Facts (Per Serving)
Per sandwich cookie (estimated): Calories: 450-480, Total Fat: 24-28g, Saturated Fat: 15-18g, Cholesterol: 60-70mg, Sodium: 180-200mg, Total Carbohydrates: 55-60g, Sugars: 48-52g, Protein: 2-3g. (Nutritional information is an estimate and may vary based on specific brands and exact portion sizes.)
Allergy Information
Contains wheat, dairy (milk, butter), and eggs. This recipe is not suitable for those with nut allergies due to the optional almond extract. If omitting almond extract, ensure all other ingredients are nut-free. For a gluten-free version, use a certified gluten-free strawberry cake mix. Always check all ingredient labels for hidden allergens.
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