If you’re looking for a dessert that is as visually stunning as it is delicious, these Strawberry Cake Mix Sandwich Cookies are the answer. By using a cake mix base, you get a perfectly soft, “pillowy” texture that pairs beautifully with the structured, nutty sweetness of the almond buttercream. Rolling the dough in sanding sugar before baking adds a professional sparkling finish and a delightful subtle crunch. These are perfect for Valentine’s Day, bridal showers, or any time you need a “pretty-in-pink” treat.
Yield: 12 Sandwich Cookies | Bake Time: 7–9 min | Total Time: 45 min
Key Ingredients
Strawberry Cake Mix Cookies
- The Base: 1 15.25oz Strawberry Cake Mix (Duncan Hines or similar).
- Binders: 2 large eggs and ⅓ cup vegetable oil.
- The Finish: 1 ½ cups sanding sugar (for that sparkly outer crust).
Small Batch Almond Buttercream
- The Fat: 2 sticks (1 cup) unsalted butter, softened.
- The Flavor: 2 tsp vanilla extract, ½ tsp almond extract, and a pinch of salt.
- The Body: 6 cups powdered sugar and ⅛ cup heavy cream (adjust for consistency).
Step-by-Step Instructions
1. Bake the Cookies
- Prep: Preheat your oven to 350°F and line a large cookie sheet with parchment paper.
- Mix: Using a stand mixer with the paddle attachment, combine the cake mix, eggs, and oil until just combined. The dough will be thick and slightly tacky.
- Roll: Scoop 1-inch balls of dough. Roll each ball in the sanding sugar until fully coated.
- Bake: Place balls 3 inches apart on the sheet. Bake for 7–9 minutes.Pro Tip: Do not overbake! They should look set but still soft. Let them cool completely on a wire rack before frosting.
2. Whip the Buttercream
- Cream: Whip the softened butter in a stand mixer until light and fluffy (about 2–3 minutes).
- Flavor: Add salt, vanilla, almond extract, and heavy cream. Mix until incorporated.
- Build: Add powdered sugar 1 cup at a time on low speed. Once all sugar is in, whip on high speed for 2 minutes until it doubles in fluffiness.
- Prep Bag: Transfer the frosting to a piping bag.
3. Assembly
- Match: Find pairs of cookies that are similar in size.
- Pipe: Turn one cookie over. Pipe a flat swirl of buttercream starting from the center and moving to the edge.
- Sandwich: Gently press the second cookie on top until the frosting reaches the very edge.
Tips & Tricks for Success
- Almond Intensity: Almond extract is very strong! Start with the ½ tsp as called for; it provides a professional “bakery” flavor that balances the fruity strawberry perfectly.
- The “Sanding” Secret: If you can’t find sanding sugar, regular granulated sugar works, but sanding sugar has larger crystals that won’t melt in the oven, giving you that distinct sparkle.
- Cooling is Key: If the cookies are even slightly warm, the high-sugar buttercream will melt and slide right off. Ensure they are room temperature!
Storage & Freshness
- Fridge: These cookies actually improve after a day in the fridge! Store in an airtight container for up to a week.
- Freezing: You can freeze the assembled sandwiches for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Information (Per Sandwich)
| Calories | Carbohydrates | Protein | Fat | Sugar |
| ~480 | 62g | 3g | 24g | 45g |
Disclaimer: Nutrition facts are estimates. This is a high-sugar, indulgent dessert—perfect for special occasions!
