If you are searching for a delightful, colorful treat that dazzles both the eyes and taste buds, the Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Sandwiches Recipe is your new best friend in the kitchen. These cookies boast a soft, cake-like texture and a gorgeous pink hue, perfectly complemented by the creamy, dreamy vanilla almond buttercream sandwiched in between. With simple ingredients and straightforward steps, this recipe turns everyday baking into a joyful celebration of flavor and fun. Trust me, once you try these, they’ll quickly become a beloved classic at any gathering or cozy afternoon snack time.
Ingredients You’ll Need
Gathering your ingredients is the first easy step toward baking these enchanting cookies. Each ingredient plays a crucial role in balancing sweetness, texture, and flavor, so having everything ready ensures a smooth baking experience.
- Strawberry cake mix: Provides that beautiful pink color and the base flavor that makes these cookies uniquely irresistible.
- Large eggs: Help bind the dough together and contribute to the soft, chewy texture.
- Vegetable oil: Keeps the cookies moist and tender without overpowering the flavors.
- Sanding sugar: Adds a delightful sparkle and a slight crunch to the cookie exterior.
- Unsalted butter: A key ingredient for the buttercream that delivers richness and smoothness.
- Salt: Enhances all the sweet flavors and balances the sweetness of the frosting.
- Vanilla extract: Adds warmth and depth to the buttercream, making it taste even more heavenly.
- Almond extract: Gives the buttercream a subtle nutty aroma that pairs beautifully with strawberry.
- Heavy cream: Lightens up the buttercream for a fluffy, luscious filling.
- Powdered sugar: Sweetens and thickens the buttercream, creating the ideal sandwich filling.
How to Make Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Sandwiches Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F and line a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and won’t stick to the pan, setting the stage for perfection.
Step 2: Mix the Cookie Dough
In a mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir gently until the ingredients are just incorporated. The dough should be soft but manageable—overmixing can toughen the cookies, so keep it light.
Step 3: Shape and Sugar Coat
Roll the dough into 1-inch balls and then roll each ball in sanding sugar. This sugary coating gives the cookies a sparkling, festive look and adds a subtle sweet crunch once baked.
Step 4: Bake to Perfection
Place the dough balls about 3 inches apart on the baking sheet—they will spread as they bake! Bake for 7 to 9 minutes until the cookies look set but still soft. Avoid overbaking to keep them tender and moist.
Step 5: Cool Completely
Transfer your cookies to a wire rack and let them cool fully. This step is crucial because you want the cookies firm enough to sandwich without crumbling or melting the buttercream.
Step 6: Make the Buttercream
Using a stand mixer or hand mixer, beat the unsalted butter until it becomes light and fluffy. Add the pinch of salt, vanilla extract, almond extract, and heavy cream. Then, gradually incorporate the powdered sugar, whipping steadily until the buttercream is smooth, fluffy, and perfectly spreadable.
Step 7: Assemble the Sandwiches
Pipe a generous amount of vanilla almond buttercream onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat until all cookies are paired, creating delightful little handheld cakes bursting with flavor.
How to Serve Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Sandwiches Recipe
Garnishes
A light dusting of powdered sugar or a few fresh strawberry slices on top can enhance the presentation and add an inviting freshness. You might also sprinkle a few edible flower petals for a whimsical touch that’s sure to impress guests.
Side Dishes
These cookies complement a variety of beverages—think a cup of hot tea, a glass of cold milk, or even a fruity sparkling water. They pair wonderfully with light, fresh fruit salads or creamy vanilla ice cream, making dessert time a tantalizing experience.
Creative Ways to Present
Try stacking the cookies on a pretty cake stand for a party, or arrange them in colorful wrappers for gift-giving. Using pastel ribbons or placing them in decorative boxes will make your Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Sandwiches Recipe look as special as they taste.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookie sandwiches in an airtight container at room temperature for up to three days. The buttercream will stay soft and the cookies tender, so your treats maintain their bakery-fresh charm.
Freezing
You can freeze the assembled cookies by wrapping each sandwich individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to one month. Thaw overnight in the fridge before serving for the best texture.
Reheating
If you prefer your cookies slightly warm, gently microwave a cookie sandwich for 5 to 7 seconds. This warms the cookie without melting the buttercream, turning your treat into a cozy, melt-in-your-mouth delight.
FAQs
Can I use a different cake mix flavor?
Absolutely! While strawberry enhances the color and flavor beautifully here, you can experiment with other cake mixes like vanilla, chocolate, or lemon for a fun twist on the vanilla almond buttercream filling.
Is it possible to make these cookies gluten-free?
Yes! Look for a gluten-free strawberry cake mix and ensure your other ingredients are gluten-free. This way, you can enjoy the cookies without worries and still have all the delicious flavor.
How long does the buttercream stay fresh?
The vanilla almond buttercream is best used within three to five days when refrigerated. Always store it in an airtight container to keep it fresh and creamy for your sandwiches.
Can I pipe the buttercream without a piping bag?
Definitely! If you don’t have a piping bag, you can spread the buttercream with a small knife or use a zip-top bag with the corner snipped off for easy application.
What’s the secret to soft, chewy cookies every time?
Not overbaking is key. Pull the cookies out when the edges are set but centers still look slightly underbaked. They’ll firm up as they cool, staying delightfully soft and chewy.
Final Thoughts
If you’re ready to wow your family and friends with a dessert that’s bursting with flavor and so much fun to make, the Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Sandwiches Recipe is your golden ticket. This recipe’s simplicity, coupled with its exquisite taste and charming presentation, makes it a go-to for any occasion. Dive in, bake up a batch, and watch smiles light up the room!
Print
Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Sandwiches Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 24 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these fun and festive Strawberry Cake Mix Cookies, featuring a tender strawberry-flavored cookie base coated in sparkling sanding sugar and filled with a luscious homemade buttercream frosting. Perfect for parties or a sweet treat any day!
Ingredients
For the Cookies
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar
For the Buttercream Filling
- 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 Cookie Dough: In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir until just combined to avoid overmixing, which can toughen the cookies.
- Form and Coat Cookies: Scoop the dough into 1-inch balls using a cookie scoop or spoon. Roll each ball thoroughly in sanding sugar to give the cookies a sweet, sparkling coating.
- Bake: Arrange the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading. Bake for 7 to 9 minutes until edges are set but centers remain soft.
- Cool Cookies: Remove the baking sheet from the oven and transfer the cookies onto a wire rack to cool completely. This prevents residual heat from overbaking.
- Prepare Buttercream: In a mixing bowl, beat the softened butter until fluffy using an electric mixer. Add the salt, vanilla extract, almond extract, and heavy cream, mixing to combine.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, continuing to whip the mixture until it becomes light, fluffy, and smooth, ideal for piping.
- Assemble Cookies: Pipe a generous dollop of the buttercream onto the flat side of one cookie and sandwich it with another cookie, pressing gently to spread the filling evenly.
Notes
- Ensure the cookies are completely cooled before assembling to prevent the buttercream from melting.
- Sanding sugar gives the cookies a lovely texture and sparkle, but regular granulated sugar can be used if unavailable.
- You can store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a stronger almond flavor, increase almond extract to 3/4 teaspoon if desired, but be careful as it can overpower.
- Using room temperature butter helps achieve the best buttercream consistency.
