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

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 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

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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.