Why You’ll Love Soft Strawberry Cake Mix Sandwich Cookies Recipe

These sandwich cookies are incredibly easy to make thanks to the shortcut of a strawberry cake mix, yet they look and taste like they came straight from a bakery. The cookies are soft, chewy, and rolled in sanding sugar for a delightful crunch, while the almond buttercream filling adds a luxurious, nutty depth that pairs beautifully with the strawberry flavor. Whether you’re baking for a party, gifting, or indulging yourself, these cookies are guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Cake Mix Cookies:

1 box (15.25 oz) strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)

For the Almond Buttercream Filling:

1 cup (2 sticks) unsalted butter, softened
Pinch of salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
6 cups powdered sugar
1/8 cup heavy cream

Directions

Prepare the Cookies:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a stand mixer fitted with the paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined.
Pour the sanding sugar onto a plate. Scoop 1-inch balls of dough and roll each in the sugar to coat.
Arrange the dough balls on the baking sheet about 3 inches apart.
Bake for 7–9 minutes, until the cookies are just set. Transfer to a wire rack and let cool completely.

Prepare the Almond Buttercream Filling:

In a stand mixer, beat the softened butter until light and fluffy.
Add the salt, vanilla extract, almond extract, and heavy cream. Mix until smooth.
Gradually add the powdered sugar while mixing on low. Once incorporated, increase the speed to high and whip for 2 minutes until fluffy. Adjust cream for consistency if needed.

Assemble the Sandwich Cookies:

Match up cookies by size.
Pipe or spread almond buttercream onto the flat side of one cookie.
Top with a matching cookie and press gently to form a sandwich.
Repeat until all cookies are assembled.

Servings and timing

Servings: 12 sandwich cookies
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Calories: Approximately 245 kcal per sandwich cookie

Variations

Filling Flavor Swap: Try replacing almond extract with lemon or raspberry extract for a twist.
Add-ins: Mix in mini white chocolate chips or sprinkles to the cookie dough for extra texture and fun.
Color Play: Use colored sanding sugar to match holidays or party themes.
Different Cake Mixes: Use lemon, vanilla, or funfetti cake mix for different flavor profiles.
Dairy-Free Version: Use dairy-free butter and plant-based cream alternatives for a dairy-free option.

Storage/Reheating

Storage: Store the assembled sandwich cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: You can freeze the cookies (assembled or unassembled) for up to 2 months. Separate layers with parchment paper.
Reheating: Let frozen cookies thaw at room temperature for 30–45 minutes before serving. Buttercream may need a light re-whip if made in advance and stored.

FAQs

What kind of cake mix should I use?

A standard 15.25 oz box of strawberry cake mix works best for this recipe. Brands like Duncan Hines, Pillsbury, or Betty Crocker all work well.

Can I make these cookies without sanding sugar?

Yes, you can skip the sanding sugar, but it adds a pleasant texture and sparkle. Regular granulated sugar is a suitable alternative.

How do I make the buttercream stiffer?

Add more powdered sugar gradually until the desired thickness is achieved. You can also chill it briefly before piping.

Can I use store-bought frosting?

You can, but homemade almond buttercream elevates the flavor and texture. If using store-bought, consider whipping it with almond extract for a flavor boost.

Are these cookies suitable for mailing?

Yes, but it’s best to chill them first and package them securely with padding between layers to avoid smushing the filling.

Can I make the cookies in advance?

Yes, both the cookies and buttercream can be made in advance. Store cookies at room temperature and the buttercream in the fridge. Assemble just before serving.

What’s the best way to pipe the filling?

Use a piping bag with a large round tip or a zip-top bag with the corner snipped off for a clean, easy filling method.

Can I make them smaller or larger?

Absolutely. Adjust the cookie size and baking time accordingly. Smaller cookies will need less time; larger ones may need a bit more.

Can kids help with this recipe?

Yes, it’s a fun and easy recipe for kids to help with, especially rolling the dough balls in sugar and sandwiching the cookies.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work for both the cookie dough and the buttercream, though it may take a bit more effort.

Conclusion

Soft Strawberry Cake Mix Sandwich Cookies are a delicious and easy treat that delivers both eye-catching charm and mouthwatering flavor. With the help of cake mix and a rich almond buttercream filling, these cookies come together quickly, making them ideal for special occasions or sweet everyday moments. Whether you’re baking with family or preparing a gift-worthy dessert, these sandwich cookies are sure to delight.