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
Scale
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.
