Strawberry Sandwich Cookies
Ingredients
- 1 box 15.25 oz strawberry cake mix (like Duncan Hines Strawberry Supreme)
- 1/2 cup vegetable oil
- 2 large eggs
- Sanding sugar for rolling
For the Buttercream Filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 –2 tablespoons milk or cream as needed
- 1/2 teaspoon vanilla extract or strawberry extract for more berry flavor
- Optional: Add a drop of pink or red food coloring to the buttercream for extra color.
Instructions
Make the Cookie Dough
- Preheat oven to 350°F (175°C). In a stand mixer, combine cake mix, oil, and eggs. Mix until a soft dough forms.
Shape and Roll
- Scoop dough into 1-tablespoon balls (a cookie scoop is helpful). Roll each ball in sanding sugar and place on a parchment-lined baking sheet.
Bake the Cookies
- Bake for 8–10 minutes, just until the edges are set. Do not overbake. Let cool on the pan for 5 minutes before transferring to a wire rack.
Make the Buttercream
- While cookies cool, beat butter until creamy. Add powdered sugar, milk/cream, and vanilla. Beat until fluffy and smooth. Adjust consistency as needed.
Assemble Sandwich Cookies
- Pair up cookies by size. Pipe or spread buttercream onto the flat side of one cookie, then sandwich with another.
Notes
- Don’t Overbake: Keep them soft by pulling them out just as the edges set.
- Flavor Boost: Add strawberry extract or zest to the dough for extra punch.
- Make Mini Sandwiches: Use a teaspoon scoop for bite-size cookies.
- Add Sprinkles: Roll in nonpareils or colored sugar for festive fun.