Soft Strawberry Cake Mix Sandwich Cookies (Print Version)
# Ingredients:
→ Strawberry Cake Mix Cookies
01 -
1 15.25oz Strawberry Cake Mix (I used Duncan Hines)
02 -
2 large whole eggs
03 -
1/3 cup vegetable oil
04 -
1 1/2 cup sanding sugar (for rolling)
→ Small Batch Almond Buttercream
05 -
2 sticks (or 1 cup) unsalted butter
06 -
1 pinch salt
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2 teaspoons vanilla
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1/2 teaspoon almond extract
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1/8 cup heavy cream
10 -
6 cups powdered sugar
# Instructions:
01 -
Preheat the oven to 350 degrees and prep a large cookie sheet with parchment paper. Set aside.
02 -
In the bowl of the stand mixer fitted with a paddle attachment, whip up the cake mix, eggs, and oil until just combined.
03 -
Spread the sanding sugar out on a plate. Scoop up the cookie dough in a 1" cookie scoop and roll into a ball. Roll the cookie dough ball into the sanding sugar and place onto the prepared cookie sheet (about 3 inches apart).
04 -
Bake for 7-9 minutes, then let the cookies cool on a wire rack completely. Make the buttercream while the cookies bake and cool.
05 -
In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, vanilla, almond extract, and heavy cream and mix again. Add in the powdered sugar a little at a time until all of it has been added. Whip up on high speed for 2 minutes until it's light and fluffy. Add in a little more heavy cream if needed to thin it out.
06 -
Add the buttercream to a piping bag fitted with a circle tip, OR add the buttercream to a piping bag and snip off the end with no piping tip.
07 -
Pipe on a flat buttercream swirl in the center underside of the cookie and swirl it around to the edge. Place another cookie on top. Enjoy!
# Notes:
01 -
Storage: Keep in an airtight container for up to a week in the fridge.