Name: Strawberry Cake Mix Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 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

Jump to Recipe

Strawberry Cake Mix Cookies bring together bright strawberry flavor, soft texture, and a rich almond buttercream filling in one irresistible treat. If you love easy cookies that taste bakery-worthy but come together with minimal effort, this recipe delivers every time. Because you start with a boxed mix, baking becomes simple and stress-free. Yet the final result feels homemade and special. These soft pink cookies, rolled in sparkling sugar and sandwiched with fluffy buttercream, create the perfect strawberry dessert for parties, holidays, or weekend baking.

Story

I started making Strawberry Cake Mix Cookies when I needed a quick dessert that still looked impressive. Instead of measuring flour, baking soda, and sugar separately, I grabbed a box of strawberry cake mix and experimented. The result surprised me. The cookies baked up incredibly soft, slightly chewy at the center, and lightly crisp around the edges. Since then, I have relied on these Strawberry Cake Mix Cookies whenever I want dependable results without complicated steps.

Because I enjoy baking with cake mix, I appreciate how it simplifies the process while still allowing creativity. These Strawberry Cake Mix Cookies transform into beautiful sandwich cookies once you add almond buttercream. The combination of sweet strawberry flavor and subtle almond richness creates balance. Plus, rolling the dough in sanding sugar adds texture and sparkle.

Over time, I refined the technique to guarantee soft cookies every batch. Now, this recipe stands as one of my favorite strawberry dessert options for birthdays, baby showers, or spring gatherings.

Ingredients

1 (15.25 oz) strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)

Almond Buttercream

2 sticks (1 cup) unsalted butter, softened
1 pinch salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 cup heavy cream
6 cups powdered sugar

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F and line a large baking sheet with parchment paper. Meanwhile, add the strawberry cake mix, eggs, and vegetable oil to the bowl of a stand mixer fitted with a paddle attachment. Mix just until combined. Do not overmix, since that can make the cookies dense instead of soft.

Next, spread the sanding sugar onto a shallow plate. Using a 1-inch cookie scoop, portion the dough and roll each scoop into a smooth ball. Then roll each ball thoroughly in sanding sugar to coat the outside completely. Place the coated dough balls on the prepared baking sheet about three inches apart so they have room to spread.

Cooking Instructions

Bake the cookies for 7 to 9 minutes. Watch closely. The edges should look set while the centers remain soft. Remove the baking sheet from the oven and allow the cookies to cool briefly before transferring them to a wire rack. Let them cool completely before assembling.

While the cookies bake and cool, prepare the buttercream. In a stand mixer fitted with a paddle attachment, beat the softened butter until light and fluffy. Add the salt, vanilla extract, almond extract, and heavy cream. Mix again until smooth. Gradually add the powdered sugar, mixing slowly at first to prevent a mess. Once incorporated, increase the speed and whip for two minutes until the frosting turns airy and smooth. If needed, add a small amount of heavy cream to reach a pipeable consistency.

Transfer the buttercream to a piping bag fitted with a round tip, or simply snip the end of the bag.

For assembly, pipe a flat swirl of buttercream onto the underside of one cooled cookie. Spread to the edges evenly, then gently press a second cookie on top to form sandwich cookies.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overbake. Because these are soft cookies, they should look slightly underdone in the center when you remove them from the oven. They will continue to set as they cool. Also, avoid overmixing the dough. Mixing too long activates gluten in the cake mix, which can lead to tougher cookies.

Measure powdered sugar carefully when making the buttercream. Too much can create a stiff frosting that feels overly sweet. Additionally, always allow cookies to cool completely before piping the filling, or the buttercream will melt.

Pro Tips for Better Flavor

For deeper flavor, add a tiny splash of lemon juice to the dough. It brightens the strawberry taste without overpowering it. You can also add a drop of pink food coloring if you want a more vibrant appearance.

If you enjoy texture contrast, sprinkle a bit of finely chopped freeze-dried strawberries into the buttercream. This intensifies the strawberry dessert profile while keeping the filling smooth.

Finally, chill assembled cookies for 20 minutes before serving. This step helps the buttercream firm up slightly and keeps the sandwich cookies neat when bitten.

Serving and Storage

How to Serve

Serve Strawberry Cake Mix Cookies slightly chilled or at cool room temperature. They pair beautifully with coffee, milk, or tea. For parties, arrange them on a tiered dessert tray to highlight their soft pink color and sparkling sugar coating. Because they look festive, they work especially well for Valentine’s Day, baby showers, or spring celebrations.

You can also package them in clear treat bags tied with ribbon for thoughtful homemade gifts.

How to Store Leftovers

Store assembled cookies in an airtight container in the refrigerator for up to one week. Place parchment between layers to prevent sticking. Before serving, allow them to sit at room temperature for about 15 minutes so the buttercream softens slightly.

If you prefer to freeze them, freeze the cookies without filling first. Then thaw and assemble with fresh buttercream for the best texture.

Conclusion

Strawberry Cake Mix Cookies combine convenience and flavor in one simple recipe. Thanks to baking with cake mix, you skip complicated measuring while still creating soft cookies that feel homemade. Once sandwiched with almond buttercream, they transform into an eye-catching strawberry dessert perfect for any occasion. Try them once, and you will keep this recipe on repeat whenever you crave sweet, tender sandwich cookies.

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Frequently Asked Questions

Can I make these cookies without sandwiching them?

Yes. You can bake and serve them as single cookies without the buttercream. They remain soft, flavorful, and delicious on their own.

Can I use a different frosting flavor?

Absolutely. Cream cheese frosting, vanilla buttercream, or even chocolate frosting pairs nicely. However, almond buttercream adds a subtle richness that complements strawberry flavor beautifully.

Can I make the dough ahead of time?

Yes. Prepare the dough and refrigerate it for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 15 minutes before scooping and rolling.