Description
Soft strawberry cake mix cookies rolled in sugar and sandwiched with fluffy almond buttercream.
Ingredients
Scale
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar
- 2 sticks unsalted butter
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix cake mix, eggs, and oil until just combined.
- Scoop dough into 1-inch balls and roll in sanding sugar.
- Place 3 inches apart and bake 7–9 minutes.
- Cool completely on wire rack.
- Beat butter until fluffy, then add salt, vanilla, almond extract, and cream.
- Gradually add powdered sugar and whip until light and fluffy.
- Pipe buttercream onto one cookie and sandwich with another.
Notes
- Do not overbake to keep cookies soft.
- Cool completely before filling.
- Store in airtight container in refrigerator up to one week.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 450
- Sugar: 45g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg