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
Scale
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.
