If you’re looking for a delightful treat that’s bursting with fruity flavor and a touch of elegance, I’m so excited to share this Strawberry Cake Mix Cookies with Creamy Buttercream Sandwiches Recipe with you. These vibrant, soft cookies are infused with the sweet essence of strawberry cake and paired with a rich, luscious buttercream filling that’s both creamy and dreamy. They’re simple to whip up but impressive enough to bring out whenever you want to spoil someone special—or just yourself. Each bite melts with the perfect balance of sweetness and texture, making this recipe a guaranteed favorite in your baking rotation.
Ingredients You’ll Need
Gathering your ingredients for this recipe is wonderfully straightforward because each one plays a key role in building the cookie’s taste and texture. From the strawberry cake mix that gives a vibrant flavor and color, to the butter and cream that make the buttercream filling incredibly smooth and rich—every component is crucial!
- Strawberry cake mix: The star of the show, it provides that unmistakable sweet strawberry flavor and beautiful pink hue.
- Large eggs: Help bind the ingredients together to create a soft cookie texture.
- Vegetable oil: Adds moisture and keeps the cookies tender.
- Sanding sugar: Offers a sparkling, sweet crunch on the cookie exterior.
- Unsalted butter: Key for the creamy, rich buttercream filling that softens the overall flavor.
- Salt: Just a pinch to balance the sweetness.
- Vanilla extract: Enhances the creaminess and complements the strawberry notes.
- Almond extract: Adds a subtle, nutty undertone that deepens the flavor complexity.
- Heavy cream: Makes the buttercream luxuriously smooth.
- Powdered sugar: Sweetens and thickens the buttercream for perfect piping.
How to Make Strawberry Cake Mix Cookies with Creamy Buttercream Sandwiches Recipe
Step 1: Prepare Your Oven and Cookie Dough
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup a breeze. In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix just until everything is blended; overmixing can change the texture, so keep it gentle.
Step 2: Shape and Sugar-Coat the Cookies
Using a cookie scoop or spoon, portion out the dough into 1-inch balls. Roll each one generously in sanding sugar, which adds a sweet sparkle and delightful crunch. Place the sugared dough balls about 3 inches apart on your prepared baking sheet to give them room to spread.
Step 3: Bake and Cool
Bake the cookies for 7 to 9 minutes. Keep an eye on them so they don’t lose their tender chewiness—once they look set around the edges but still soft in the center, they’re ready. Transfer the cookies to a wire rack and let them cool completely before moving on to the buttercream.
Step 4: Whip Up the Creamy Buttercream
In a mixing bowl, beat the unsalted butter until it becomes fluffy and light in color. Add the pinch of salt, vanilla extract, almond extract, and heavy cream, blending well after each addition. Gradually incorporate the powdered sugar, whipping the mixture until it becomes luscious, smooth, and fluffy—perfect for sandwiching.
Step 5: Assemble Your Cookie Sandwiches
Pipe or spoon a generous dollop of the creamy buttercream onto the flat side of one cookie and gently press another cookie on top to create a sandwich. These treats not only look adorable but also strike the perfect balance of softness, creaminess, and sweetness in each bite.
How to Serve Strawberry Cake Mix Cookies with Creamy Buttercream Sandwiches Recipe
Garnishes
For a charming finishing touch, consider adding a light dusting of powdered sugar on top or a few finely chopped freeze-dried strawberries for extra color and texture. You could even drizzle a little melted white chocolate over the top for a hint of decadence that pairs beautifully with the strawberry and almond flavors.
Side Dishes
These cookies shine perfectly on their own, but if you want to bring some complementary flavors to your serving spread, think fresh berries or a bowl of vanilla ice cream. A cup of fragrant tea or a nice cold glass of milk are also classic pairings that highlight the creamy and fruity notes perfectly.
Creative Ways to Present
Presentation makes everything taste even better, right? Arrange the cookie sandwiches on a pretty platter, alternating with edible flowers or small fresh strawberry slices to elevate their visual appeal. They also make delightful gifts when packed in a decorative tin or cellophane bags tied with a ribbon—who wouldn’t love a batch of these to brighten their day?
Make Ahead and Storage
Storing Leftovers
After they’re assembled, store your strawberry cake mix cookies with creamy buttercream sandwiches in an airtight container in the refrigerator. This keeps the buttercream fresh and the cookies soft. They should stay at their best for up to 4 days, perfect for enjoying throughout the week.
Freezing
If you want to make these ahead for a special occasion, freezing is a great option. Freeze the cookies and the buttercream separately if possible; freeze the cookies on a tray until firm, then transfer to a freezer-safe container. Thaw the cookies at room temperature before assembling with fresh buttercream. Sandwiches themselves can also be frozen, wrapped well to protect from freezer burn.
Reheating
Since these are delicate cookies with buttercream, reheating isn’t necessary, but if you want them slightly warm, pull them out of the fridge for about 15 minutes before serving. This brings the buttercream to a softer texture and allows the flavors to shine without melting the filling.
FAQs
Can I use a different cake mix flavor?
Absolutely! While strawberry cake mix provides that lovely fruity punch, you could experiment with vanilla, funfetti, or lemon cake mixes to create new cookie sandwich combinations. Just keep in mind the flavor pairing with your buttercream.
What if I don’t have almond extract? Can I omit it?
Yes, almond extract is optional but highly recommended for that subtle nutty richness. You can omit it or replace it with a bit more vanilla extract, but the almond adds a special layer of flavor that complements the strawberry beautifully.
How many cookies does this recipe make?
This recipe yields about 24 sandwich cookies, depending on the size you make them. It’s perfect for parties or gifting, but also manageable enough for a cozy family treat.
Can I make these cookies gluten-free?
This recipe relies on a standard strawberry cake mix which usually contains gluten. However, if you find a gluten-free strawberry cake mix, feel free to substitute it. Just remember to check all ingredients for gluten content if you need to stick strictly to a gluten-free diet.
Is the buttercream filling very sweet?
The buttercream is sweet but balanced by the tartness of the strawberry flavor in the cookies. The almond and vanilla extracts help cut through the sweetness, and the heavy cream smooths the texture for a rich but not overpowering finish.
Final Thoughts
I truly hope you try this Strawberry Cake Mix Cookies with Creamy Buttercream Sandwiches Recipe soon. It’s a fun, flavorful twist on traditional cookies that feels both nostalgic and fresh at the same time. Whether you’re baking for a special occasion, gift-giving, or just treating yourself, these cookies will bring smiles and sweet moments. Once you taste that soft strawberry goodness paired with the silky buttercream, I guarantee you’ll want to make them over and over!
Print
Strawberry Cake Mix Cookies with Creamy Buttercream Sandwiches Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 servings (12 sandwich cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry Cake Mix Cookies, a simple and fun recipe that combines the moist, fruity flavor of strawberry cake with the classic buttery sweetness of homemade buttercream frosting. Perfectly soft and sandwiched with a luscious vanilla-almond buttercream, these cookies are a crowd-pleaser for parties, afternoon snacks, or anytime you crave a sweet treat with a burst of strawberry goodness.
Ingredients
Cookie Dough
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar
Buttercream Frosting
- 2 sticks unsalted butter (1 cup), softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream (2 tablespoons)
- 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. Mix until just combined to create your cookie dough, being careful not to overmix.
- Form cookies: Scoop the dough into 1-inch balls, then roll each ball in sanding sugar to coat evenly for a sparkling exterior.
- Bake cookies: Place the sugared dough balls about 3 inches apart on the prepared baking sheet. Bake in the preheated oven for 7 to 9 minutes, until the edges are set but the centers remain soft.
- Cool cookies: Remove the cookies from the oven and let them cool completely on a wire rack before frosting to prevent melting the buttercream.
- Prepare buttercream: Beat the softened unsalted butter in a mixing bowl until fluffy. Then add the salt, vanilla extract, almond extract, and heavy cream, mixing well to incorporate.
- Add sugar: Gradually add the powdered sugar to the butter mixture, beating continuously until the frosting is light, fluffy, and smooth.
- Assemble cookies: Pipe a generous amount of buttercream onto the bottom of one cooled cookie and sandwich it with another cookie, pressing gently to spread the frosting evenly.
Notes
- For best results, use room temperature eggs and butter to ensure smooth mixing and fluffy frosting.
- Chilling the dough for 15-30 minutes before baking can help maintain cookie shape.
- Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- You can substitute almond extract with more vanilla extract if preferred.
- Make sure cookies are completely cool before frosting to avoid melting the buttercream.
