Description
Strawberry Cake Mix Cookies are delightful soft cookies made with a strawberry cake mix base, filled with a creamy vanilla-almond buttercream. These cookies combine the convenience of a cake mix with decadent frosting for a perfect sweet treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cookie Dough
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar
Buttercream Filling
- 2 sticks unsalted butter, softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dough: In a mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined to avoid overmixing, which can toughen the cookies.
- Form and Sugar-Coat Cookies: Scoop the cookie dough into 1-inch balls. Roll each ball thoroughly in the sanding sugar to give the cookies a sweet and textured coating.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheet spaced about 3 inches apart to allow room for spreading. Bake for 7–9 minutes until set but still soft.
- Cool Cookies: Remove the cookies from the oven and transfer to a wire rack to cool completely, which is essential before adding the buttercream filling.
- Prepare Buttercream: Beat the softened unsalted butter in a bowl until fluffy. Add the salt, vanilla extract, almond extract, and heavy cream, mixing well to combine all flavors smoothly.
- Add Sugar and Whip: Gradually add the powdered sugar to the butter mixture, whipping until the buttercream is light, fluffy, and has a spreadable consistency.
- Assemble Cookies: Using a piping bag or spoon, spread a generous layer of buttercream onto the flat side of one cookie, then sandwich it with another cookie to complete your strawberry cake mix cookie.
Notes
- Ensure cookies are completely cooled before assembling to prevent the buttercream from melting.
- Use sanding sugar for coating to add a nice crunch and decorative effect.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra flavor, consider adding a small amount of freeze-dried strawberry powder to the buttercream.
