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
- 1–2 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:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix the Dough:
- In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Mix until a soft dough forms.
- 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.
- 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.
- 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:
- Whip the Butter:
- In a medium bowl, beat the softened butter with an electric mixer until light and fluffy (about 2 minutes).
- 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:
- Add the Filling:
- Spread or pipe about 1 tablespoon of filling onto the flat side of half the cookies.
- 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.