Soft Strawberry Cake Mix Sandwich Cookies

Soft strawberry cake mix sandwich cookies are an easy, fun, and delicious treat. These pillowy cookies are made from a simple cake mix and filled with a luscious cream filling, creating the perfect balance of sweetness and texture. Great for Valentine’s Day, baby showers, or just a delightful everyday dessert!

Why You’ll Love This Recipe

  • Quick and Easy: Uses cake mix for a simple, fuss-free preparation.
  • Soft and Chewy: Perfectly tender cookies with a rich filling.
  • Customizable: Change the filling or mix-ins to suit any occasion.
  • Festive and Fun: Vibrant pink color makes them eye-catching for special events.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

  • 1 box strawberry cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • Optional: red or pink food coloring for a more vibrant hue

For the Cream Filling:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream (or milk)

Directions

Step 1: Make the Cookies

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the Dough: In a large bowl, combine the cake mix, eggs, and vegetable oil. Stir until a soft dough forms. If desired, add a few drops of food coloring for a brighter pink color.
  3. Shape the Cookies: Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
  4. Bake: Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Do not overbake.
  5. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Cream Filling

  1. Cream Butter: In a mixing bowl, beat the softened butter until light and fluffy.
  2. Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, mixing until smooth.
  3. Adjust Consistency: Add heavy cream, one tablespoon at a time, until the filling is spreadable but not runny.

Step 3: Assemble the Sandwich Cookies

  1. Spread the Filling: Once the cookies are completely cooled, spread a layer of cream filling on the flat side of one cookie.
  2. Top with Another Cookie: Press another cookie on top to create a sandwich. Repeat with remaining cookies and filling.

Servings and Timing

  • Servings: Makes 12-15 sandwich cookies
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Variations

  • Lemon Twist: Use lemon cake mix for a citrusy variation.
  • Chocolate Filling: Swap the vanilla filling for a rich chocolate ganache.
  • Sprinkle Fun: Roll the cookie edges in sprinkles for a festive touch.
  • Berry Mix: Add a teaspoon of strawberry jam to the filling for an extra fruity flavor.

Storage/Reheating

  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Freezing: Freeze unassembled cookies for up to 2 months. Thaw before adding the filling.
  • Reheating: These cookies are best served at room temperature and do not require reheating.

FAQs

1. Can I use other cake mix flavors?

Yes, you can use any flavor of cake mix, such as chocolate, vanilla, or lemon.

2. How do I make the cookies more vibrant?

Add a few drops of red or pink food coloring to the dough.

3. Can I use store-bought frosting?

Yes, store-bought frosting can be used as a quick alternative to the homemade filling.

4. What’s the best way to achieve soft cookies?

Do not overbake the cookies; they should look slightly underdone when removed from the oven.

5. Can I make these dairy-free?

Use dairy-free frosting or substitute the butter and cream with plant-based alternatives.

6. How do I prevent the filling from oozing out?

Ensure the filling is thick and the cookies are fully cooled before assembling.

7. Are these cookies suitable for freezing?

Yes, you can freeze the cookies (without filling) for up to 2 months. Add the filling after thawing.

8. Can I make mini sandwich cookies?

Yes, use smaller portions of dough and reduce the baking time to 6-8 minutes.

9. Can I add mix-ins to the cookie dough?

Yes, white chocolate chips or sprinkles can be mixed into the dough for extra fun.

10. What pairs well with these cookies?

Serve with a glass of milk, hot chocolate, or a fruity punch for a delightful treat.

Conclusion

Soft strawberry cake mix sandwich cookies are a fun and delicious dessert that’s perfect for any occasion. With their vibrant pink color, sweet strawberry flavor, and creamy filling, these cookies are as delightful to look at as they are to eat. Whip up a batch today and enjoy this easy-to-make, crowd-pleasing treat!

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Soft Strawberry Cake Mix Sandwich Cookies

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 sandwich cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Soft Strawberry Cake Mix Sandwich Cookies are sweet, chewy, and filled with a creamy frosting that takes them to the next level. Made with a simple strawberry cake mix base, they’re a quick and festive treat for any occasion, especially Valentine’s Day or spring celebrations.


Ingredients

Units Scale

For the Cookies:

  • 1 (15.25 oz/430 g) box strawberry cake mix
  • 2 large eggs
  • 1/3 cup (80 ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Filling:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 12 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Optional: Pink gel food coloring (for a fun pop of color)

Instructions

Prepare the Cookies:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Mix the Dough:
    • In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Mix until a soft dough forms.
  3. Portion the Dough:
    • Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
  4. Bake:
    • Bake for 8–10 minutes, or until the edges are set and the tops look slightly puffed. Avoid overbaking to keep the cookies soft.
  5. Cool Completely:
    • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before assembling.

Prepare the Filling:

  1. Whip the Butter:
    • In a medium bowl, beat the softened butter with an electric mixer until light and fluffy (about 2 minutes).
  2. Add Powdered Sugar and Vanilla:
    • Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, one tablespoon at a time, until the filling reaches a spreadable consistency. If desired, mix in a drop or two of pink gel food coloring.

Assemble the Sandwich Cookies:

  1. Add the Filling:
    • Spread or pipe about 1 tablespoon of filling onto the flat side of half the cookies.
  2. Top and Press:
    • Place another cookie on top to create a sandwich. Gently press down to evenly distribute the filling.



Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Make Ahead: Unbaked cookie dough balls can be frozen for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
  • Flavor Variations: Substitute strawberry cake mix with other flavors like lemon, vanilla, or chocolate for endless combinations.

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