Soft Strawberry Cake Mix Sandwich Cookies

These strawberry cake mix sandwich cookies have become my signature dessert for baby showers, Valentine's Day, and anytime I need something pink that makes people smile. I stumbled on this recipe a few years back when I needed something quick but impressive for a friend's last-minute gathering. The combination of that soft, strawberry-flavored cookie with the rich almond buttercream creates this perfect sweet treat that looks like it took hours, but secretly comes together in a flash.

Last spring, I brought these to my niece's ballet recital reception. One of the dance moms tasted them and immediately cornered me for the recipe, saying they were better than the fancy bakery cookies she'd been ordering for parties. When a perfectionist dance mom asks for your recipe, you know you've hit on something special.

Key Ingredients

• Strawberry cake mix: Duncan Hines brand works beautifully, but any strawberry cake mix will do. The mix provides both the flavor and the dry ingredients in one step.
• Sanding sugar: This coarse sugar creates that lovely sparkly exterior and slight crunch that contrasts with the soft cookie. Don't substitute regular granulated sugar - it won't give the same effect.
• Almond extract: Just a touch transforms the buttercream into something special. The almond flavor pairs surprisingly well with strawberry.
• Heavy cream: This makes the buttercream extra silky and spreadable. You can substitute milk in a pinch, but the texture won't be quite as luxurious.
• Powdered sugar: The fine texture dissolves completely for a smooth buttercream. Sift it if it has lumps to ensure the perfect texture.

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Cookie Magic

Mixing minimalism:

Mix the cookie dough just until combined - overbeating develops gluten which makes for tough cookies instead of soft ones.

Rolling technique:

Roll the dough balls in your hands first to get them perfectly round, then roll in the sanding sugar for that even, sparkly coating.

Careful timing:

Watch these cookies closely - they're done as soon as they set and just before they start to brown at the edges. Overbaking will make them too crisp for sandwich cookies.

Cooling patience:

Let them cool completely before filling. Warm cookies will melt the buttercream and create a mess.

Piping perfection:

Start piping the buttercream in the center and work outward in a spiral. This ensures you don't have buttercream squishing out the sides when you add the top cookie.

Assembly pressure:

Use gentle, even pressure when sandwiching the cookies together - too much force will crack them or squish out all the filling.

I perfected this recipe after many variations - my first attempts used too little oil, resulting in dry cookies. Then I tried adding fresh strawberries to the buttercream, which was delicious but made the cookies soggy after a few hours. The almond extract in the buttercream was a happy accident when I ran out of vanilla and had to improvise. That subtle almond flavor paired so perfectly with the strawberry that it's become non-negotiable in my version.

Serving Ideas

Serve these cookies on a tiered stand for baby showers or bridal teas for a beautiful presentation. For Valentine's Day, arrange them in a heart shape on a platter with fresh strawberries scattered around. They pair beautifully with champagne for adult gatherings or milk for kids' parties.

Tasty Twists

Try using different cake mix flavors like lemon or chocolate for variety. Swap the almond extract for coconut extract and roll the edges in shredded coconut for a tropical version. For a summer twist, add finely chopped freeze-dried strawberries to the buttercream for extra flavor and pretty pink speckles.

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I've made these strawberry cake mix sandwich cookies for countless gatherings, from children's birthday parties to sophisticated adult dessert spreads. There's something about that pretty pink color and the surprise of the almond buttercream that makes them a hit with every crowd. The fact that they start with a cake mix means I can whip them up even when time is tight, but no one would ever guess they're not completely from scratch.

Frequently Asked Questions

→ Can I use a different flavor of cake mix?

Yes! Try vanilla, chocolate, or lemon cake mix with the same recipe. You may want to adjust the frosting flavor to complement your choice.

→ What if I don't have sanding sugar?

Regular granulated sugar works fine for rolling, though it won't have quite the same sparkle. Colored sugar sprinkles also work well.

→ Can I freeze these cookies?

Yes! Freeze the assembled cookies in a single layer until firm, then transfer to a container with parchment between layers. Thaw in the refrigerator.

→ Can I make the cookies without a stand mixer?

Absolutely. You can use a hand mixer or even mix by hand with a wooden spoon, though the buttercream will require more effort to get smooth and fluffy.

→ Why did my cookies spread too much?

If your cookies spread too thin, chill the dough for 30 minutes before baking. Also make sure your oven is properly preheated.