Description
Delightfully soft strawberry-flavored sandwich cookies made from cake mix, filled with luscious almond buttercream. Perfect for Valentine’s Day or any sweet occasion.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar (for rolling)
- 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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, combine strawberry cake mix, eggs, and vegetable oil. Mix until just combined.
- Place sanding sugar on a plate. Scoop dough into 1-inch balls and roll each in sanding sugar.
- Arrange dough balls on the baking sheet, spacing them about 3 inches apart.
- Bake for 7–9 minutes or until set. Cool completely on a wire rack.
- In a stand mixer, whip softened butter until light and fluffy.
- Add salt, vanilla extract, almond extract, and heavy cream. Mix until well combined.
- Gradually add powdered sugar on low speed, then whip on high for 2 minutes until fluffy. Adjust cream if needed.
- Pair cookies by size. Pipe buttercream onto one cookie, top with another to form a sandwich.
- Repeat with remaining cookies and filling.
Notes
- For best results, do not overbake the cookies.
- Chill buttercream slightly for firmer consistency when assembling.
- Cookies can be stored in an airtight container for up to 3 days.
- Customize filling with different extracts or food coloring if desired.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 245
- Sugar: 30g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
