Name: Strawberry Cake Mix Sandwich Cookies
Prep time: 30 min
Cook time: 11 min
Total time: 51 min
Yield: Approximately 24-36 cookies
Ingredients: 1 15.25 oz box Strawberry Cake Mix; 2 large whole eggs; 1/3 cup vegetable oil; 1 1/2 cups sanding sugar; 2 sticks (or 1 cup) unsalted butter, softened; 1 pinch salt; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1/8 cup heavy cream; 6 cups powdered sugar

Strawberry Cake Mix Sandwich Cookies are an absolute delight, a confectionary dream that brings a smile to everyone’s face. Have you ever craved that perfect balance of tender, cake-like cookie and a creamy, sweet filling? That’s precisely what makes these Strawberry Cake Mix Sandwich Cookies so incredibly popular. They’re not just a treat; they’re a nostalgic journey back to simpler times, reminiscent of childhood baking adventures and joyous celebrations. What sets these cookies apart is the ingenious use of a humble cake mix, transforming it into a soft, flavorful cookie base that’s surprisingly easy to achieve. The vibrant pink hue and the subtle strawberry essence are instantly captivating, promising a burst of fruity sweetness in every bite. These aren’t your average store-bought cookies; they’re homemade magic, elevated by a luscious, often cream cheese-based frosting that complements the cakey cookie perfectly. Get ready to experience a taste sensation that’s both comforting and utterly irresistible!

Ingredients:

1 15.25 oz box Strawberry Cake Mix (any brand will work, but I’ve had great success with Duncan Hines)
2 large whole eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling the cookie dough)
2 sticks (or 1 cup) unsalted butter, softened
1 pinch salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 cup heavy cream
6 cups powdered sugar

Making the Strawberry Cake Mix Cookie Dough

The foundation of these delightful Strawberry Cake Mix Sandwich Cookies is a simple yet incredibly flavorful cake mix dough. It’s almost unbelievably easy, which is part of its charm. First, in a large mixing bowl, combine the entire contents of your 15.25 oz box of strawberry cake mix. To this, add the two large whole eggs and the 1/3 cup of vegetable oil. Don’t be alarmed if the mixture seems a bit thick or clumpy at this stage; that’s perfectly normal. You’ll then incorporate the softened unsalted butter, which should be at room temperature for easy creaming. Add the pinch of salt, the 2 teaspoons of vanilla extract, and the 1/2 teaspoon of almond extract. The almond extract, even in this small amount, really helps to amplify the strawberry flavor and add a lovely depth. Mix all these ingredients together until they are just combined and form a thick, cohesive dough. It will be quite stiff. To make handling easier, and to ensure uniform cookie shapes, you can cover the bowl and refrigerate the dough for at least 30 minutes. This chilling period not only makes the dough less sticky but also helps the cookies hold their shape better during baking.

Forming and Baking the Cookie Bases

Once the dough has chilled and is easier to handle, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats; this prevents sticking and makes cleanup a breeze. Now, for the fun part: rolling the cookie dough. Pour the 1 1/2 cups of sanding sugar into a shallow dish or a plate. Take about a tablespoon of the chilled dough at a time, rolling it into a smooth ball between your palms. Then, roll each ball generously in the sanding sugar, coating it completely. This sugar coating not only adds a delightful sparkle and crunch to the finished cookie but also helps to create a lovely, slightly crisp exterior. Place the sugar-coated dough balls about 2 inches apart on your prepared baking sheets, as they will spread slightly during baking. I like to gently flatten each ball with the palm of my hand or the bottom of a glass to ensure they bake evenly and create a nice surface for the filling. Bake for approximately 9-11 minutes, or until the edges are set and just begin extractning to turn golden. Be careful not to overbake, as these cookies can dry out quickly. They will firm up as they cool. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Whipping Up the Creamy Strawberry Filling

While your cookie bases are cooling, it’s time to prepare the luscious filling that will bring these sandwich cookies to life. In a medium bowl, combine the softened unsalted butter (the remaining portion, if you used some for greasing, otherwise start with your full 2 sticks or 1 cup). Beat the butter with an electric mixer until it’s light and fluffy. This is where the magic of transforming simple ingredients into a decadent frosting happens. Gradually add the 6 cups of powdered sugar, one cup at a time, beating well after each addition. It’s important to add the powdered sugar slowly to prevent a cloud of sugar dust from erupting in your kitchen! Once all the powdered sugar is incorporated, the mixture will be quite thick. Now, it’s time to add the liquid elements to create the perfect frosting consistency. Add the 1/8 cup of heavy cream and the remaining 1 teaspoon of vanilla extract (if you have any left from the initial dough, otherwise just add another teaspoon). Beat again until the frosting is smooth, creamy, and spreadable. If the frosting seems too thick, you can add a tiny bit more heavy cream, a teaspoon at a time. If it’s too thin, add a little more powdered sugar. The goal is a consistency that’s easy to pipe or spread but holds its shape.

Assembling Your Strawberry Cake Mix Sandwich Cookies

With your cookie bases completely cooled and your strawberry filling perfectly whipped, the assembly stage is where all your hard work comes together. Select the smoothest, flattest cookie bottoms. If some of your cookies are a little lopsided, don’t worry, they can still be used! You’ll want to pair up cookies of similar size. Take one cookie base and place a generous dollop of the strawberry frosting on the flat side. You can use a piping bag fitted with a round tip for a neat and uniform appearance, or simply use a small offset spatula or a spoon to spread the filling. Aim to get the filling close to the edges of the cookie, but not so close that it will ooze out excessively when you place the top cookie on. The amount of filling is really a matter of personal preference; some people like a thin layer, while others enjoy a more generous, decadent amount. Once you have frosted one cookie base, carefully take another cookie base and gently press it down onto the frosting, creating a sandwich. You want to apply just enough pressure to spread the filling evenly to the edges without crushing the cookie.

Finishing Touches and Enjoyment

Continue this process of frosting and sandwiching until you have used up all your cookie bases and filling. You’ll notice the beautiful pink hue of the cookies and the creamy white filling peeking out from the sides. For an extra touch of elegance, you can lightly dust the finished cookies with a little extra powdered sugar or even some decorative sprinkles if you have them on hand. These Strawberry Cake Mix Sandwich Cookies are best enjoyed within a few days of making them. Store them in an airtight container at room temperature. The combination of the cake-like cookie and the sweet, creamy filling is truly irresistible. The slight crunch from the sanding sugar adds another dimension of texture that makes each bite a delight. They are perfect for parties, bake snon-alcoholic ales, or simply as a special treat to brighten your day. You’ll find that the intense strawberry flavor from the cake mix, complemented by the vanilla and almond extracts, makes these far superior to any store-bought cookie. Enjoy every single, delicious bite of your homemade Strawberry Cake Mix Sandwich Cookies!

Conclusion:

There you have it – the ultimate guide to creating delightful Strawberry Cake Mix Sandwich Cookies! We’ve explored how simple ingredients and a few key steps can transform a boxed cake mix into a truly special treat. These cookies are not only incredibly easy to make but also wonderfully versatile, perfect for bake snon-alcoholic ales, birthday parties, or just an afternoon pick-me-up. Don’t be afraid to experiment with different frosting flavors or even add a few sprinkles for extra flair. We encourage you to get creative in the kitchen and enjoy the delicious results of your efforts. Remember, baking should be fun, and these Strawberry Cake Mix Sandwich Cookies are guaranteed to bring smiles all around.

Frequently Asked Questions:

Can I use a different flavor of cake mix?

Absolutely! While the strawberry cake mix provides a lovely flavor and color, you can certainly experiment with other cake mix flavors like vanilla, lemon, or even chocolate for a different twist on your Strawberry Cake Mix Sandwich Cookies. Just be mindful that the frosting flavor might pair differently depending on the cake mix you choose.

How should I store these cookies?

For best results, store your Strawberry Cake Mix Sandwich Cookies in an airtight container at room temperature for up to 3-4 days. If you live in a warmer climate or if it’s particularly humid, you might consider refrigerating them to prevent the frosting from becoming too soft.

What are some other filling ideas besides buttercream?

While classic buttercream is a fantastic choice, consider cream cheese frosting for a tangy contrast, a simple powdered sugar glaze, or even a chocolate ganache. For a fruity kick, you could even try a strawberry jam or a lemon curd as a filling for your Strawberry Cake Mix Sandwich Cookies!