If you adore vibrant, flavorful treats that combine ease and elegance, you are in for a real delight with this Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Recipe. These cookies are a celebration of tender, strawberry-infused cake-like dough enveloped by a shimmering crust of sanding sugar, then sandwiched with a luxuriously smooth vanilla almond buttercream. Perfectly sweet, irresistibly soft, and bursting with personality, this recipe takes your cookie game to an entirely new level and will have your friends asking for the secret ingredient!
Ingredients You’ll Need
This recipe shines in its simplicity, requiring just a handful of ingredients that each play a crucial role in the final texture, flavor, and color. From the vibrant strawberry cake mix that forms the base to the rich butter that makes the buttercream velvety, every component is essential to create these magic bites.
- 1 (15.25 oz) strawberry cake mix: The star of the show, providing the signature strawberry flavor and gorgeous pink hue.
- 2 large eggs: Bind the dough together and add moisture for soft, tender cookies.
- 1/3 cup vegetable oil: Keeps the cookies moist and gives them a delicate crumb without heaviness.
- 1 1/2 cups sanding sugar: Adds a sparkling, sweet crust that enhances texture and appearance.
- 2 sticks unsalted butter: The foundation of the buttercream, offering creaminess and depth.
- 1 pinch salt: Balances sweetness and intensifies flavors in the buttercream.
- 2 teaspoons vanilla extract: Brings warm, inviting notes to the buttercream.
- 1/2 teaspoon almond extract: Adds a subtle, nutty aroma that perfectly complements strawberry.
- 1/8 cup heavy cream: Lightens the buttercream, making it silky and easy to pipe.
- 6 cups powdered sugar: Sweetens and helps create that classic, fluffy buttercream texture.
How to Make Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Recipe
Step 1: Prepare the Oven and Dough
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper to prevent sticking. In a bowl, stir together the strawberry cake mix, eggs, and vegetable oil just until everything is combined—overmixing will toughen your cookies, so gentle is key here!
Step 2: Shape and Coat the Cookies
Next, scoop the dough into 1-inch balls. This relatively small size ensures a perfect balance between cake-like softness and cookie form. Roll each ball generously in sanding sugar, which creates a fun crackly, sparkly crust after baking.
Step 3: Bake to Perfection
Place the sugared dough balls on the parchment-lined baking sheet, spacing them about 3 inches apart to allow for spreading. Bake for 7 to 9 minutes. When you first take them out, the centers may look soft but they will set upon cooling.
Step 4: Cool Completely
Set the baked cookies on a wire rack to cool completely. This step is crucial because the cookies need to be fully cooled before adding the buttercream, or the frosting will melt and become a mess.
Step 5: Whip Up the Buttercream
In a mixing bowl, beat the unsalted butter until it becomes fluffy and light in color. Then add a pinch of salt, vanilla extract, almond extract, and heavy cream, mixing until everything is thoroughly incorporated. Gradually add the powdered sugar and continue whipping until the buttercream is irresistibly light, fluffy, and smooth.
Step 6: Assemble the Cookies
Pipe a generous dollop of the vanilla almond buttercream onto the bottom of one cookie, then gently sandwich it with another cookie. Press lightly so the buttercream spreads evenly without squishing out the sides.
How to Serve Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Recipe
Garnishes
To take these cookies to the next level, consider dusting a pinch of additional sanding sugar on top or adding a small, fresh strawberry slice to each sandwich for an extra pop of color and freshness. Edible flower petals lightly placed on the buttercream make for a whimsical finish perfect for afternoon tea or special occasions.
Side Dishes
These Strawberry Cake Mix Cookies pair wonderfully with a simple cup of tea or fresh strawberry lemonade, accentuating their fruity notes. For a dessert platter, offer alongside a scoop of vanilla bean ice cream or fresh whipped cream for an indulgent, complementary experience.
Creative Ways to Present
Serve these delightful cookies stacked on a pretty cake stand for a charming presentation, or package them individually in small cellophane bags tied with pink ribbon to give as thoughtful homemade gifts. For parties, creating a “build your own cookie sandwich” station with extra buttercream and sprinkles invites fun and creativity.
Make Ahead and Storage
Storing Leftovers
Once assembled, store the cookies in an airtight container in the refrigerator. They will stay fresh and delicious for 3 to 4 days, keeping the buttercream stable and the cookie texture soft and tender.
Freezing
If you want to prepare in advance, you can freeze the baked but unfilled cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. They can be stored for up to 1 month. Thaw fully before adding the buttercream.
Reheating
If you prefer your Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Recipe slightly warm, allow refrigerated cookies to come to room temperature before serving. Avoid microwaving as it can melt the buttercream unevenly and change the cookie texture.
FAQs
Can I use a different cake mix flavor?
Absolutely! While strawberry adds a unique freshness and color, this recipe is adaptable. Other cake mix flavors like chocolate, vanilla, or funfetti can be used, but keep in mind the buttercream flavor pairing might need adjusting.
Is it necessary to roll the dough in sanding sugar?
Rolling in sanding sugar gives the cookies a delightful crackly finish and a little extra sweetness on the outside. Skipping this step won’t ruin the cookies but sacrifices some texture and sparkle.
Can I make the buttercream dairy-free?
You can substitute the unsalted butter and heavy cream with dairy-free alternatives like vegan butter and coconut cream. The texture might be slightly different but still delicious!
What is the best way to pipe the buttercream?
Using a piping bag with a round tip or star nozzle makes sandwiching neat and pretty. If you don’t have a piping bag, a spoon or spatula works fine, though the look will be rustic.
How do I prevent the buttercream from melting?
Keep the assembled cookies refrigerated until just before serving, especially in warm or humid conditions. Cooler temperatures help maintain the buttercream’s shape and luscious texture.
Final Thoughts
There is something truly special about the Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Recipe that makes it a standout favorite for any occasion. They come together quickly, require everyday ingredients, and result in an irresistibly festive cookie that feels homemade in the best way. Whether you’re baking for a party, a special treat, or just because you deserve it, these cookies will bring lots of smiles and sweet memories. So go ahead, give this recipe a try—you’ll be so glad you did!
Print
Strawberry Cake Mix Cookies with Vanilla Almond Buttercream Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 24 servings (12 sandwich cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Cake Mix Cookies are soft, chewy, and bursting with sweet strawberry flavor, coated in sparkling sanding sugar and sandwiched with a luscious vanilla-almond buttercream frosting. Perfectly easy to make using a cake mix base, they offer a delightful twist on classic cookies with a vibrant pink hue and irresistible taste, ideal for any celebration or sweet treat craving.
Ingredients
Cookie Dough
- 1 (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar
Buttercream Frosting
- 2 sticks unsalted butter (1 cup), softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dough: In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir until the ingredients are just blended; avoid overmixing to keep cookies tender.
- Form Balls: Scoop the dough into 1-inch diameter balls. Then, thoroughly roll each dough ball in sanding sugar to coat evenly, which will create a sparkling exterior.
- Arrange and Bake: Place the sugared dough balls onto the prepared baking sheet spaced at least 3 inches apart to allow for spreading. Bake in the preheated oven for 7 to 9 minutes, or until the edges appear set but centers remain soft.
- Cool Cookies: Transfer the cookies to a wire rack and allow them to cool completely before frosting to prevent melting the buttercream.
- Prepare Buttercream: In a mixing bowl, beat the softened unsalted butter until fluffy. Add a pinch of salt, vanilla extract, almond extract, and heavy cream, mixing well to combine.
- Add Powdered Sugar: Gradually incorporate the powdered sugar into the butter mixture, continuing to whip until the frosting is light, smooth, and fluffy.
- Assemble Cookies: Using a piping bag or spoon, apply a generous amount of buttercream to the bottom of one cookie and sandwich with another cookie, gently pressing together to spread the frosting evenly.
Notes
- For a stronger strawberry flavor, consider adding a teaspoon of strawberry extract to the dough.
- Ensure cookies are completely cooled before frosting to maintain the frosting’s texture and prevent melting.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- To soften butter quickly, cut into small cubes and leave at room temperature for 30 minutes or microwave briefly in 5-second intervals.
