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Soft Strawberry Cake Mix Sandwich Cookies

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These Soft Strawberry Cake Mix Sandwich Cookies are sweet, chewy, and filled with a creamy frosting that takes them to the next level. Made with a simple strawberry cake mix base, they’re a quick and festive treat for any occasion, especially Valentine’s Day or spring celebrations.

Ingredients

Scale

For the Cookies:

  • 1 (15.25 oz/430 g) box strawberry cake mix
  • 2 large eggs
  • 1/3 cup (80 ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Filling:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 1–2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Optional: Pink gel food coloring (for a fun pop of color)

Instructions

Prepare the Cookies:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Mix the Dough:
    • In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Mix until a soft dough forms.
  3. Portion the Dough:
    • Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
  4. Bake:
    • Bake for 8–10 minutes, or until the edges are set and the tops look slightly puffed. Avoid overbaking to keep the cookies soft.
  5. Cool Completely:
    • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before assembling.

Prepare the Filling:

  1. Whip the Butter:
    • In a medium bowl, beat the softened butter with an electric mixer until light and fluffy (about 2 minutes).
  2. Add Powdered Sugar and Vanilla:
    • Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, one tablespoon at a time, until the filling reaches a spreadable consistency. If desired, mix in a drop or two of pink gel food coloring.

Assemble the Sandwich Cookies:

  1. Add the Filling:
    • Spread or pipe about 1 tablespoon of filling onto the flat side of half the cookies.
  2. Top and Press:
    • Place another cookie on top to create a sandwich. Gently press down to evenly distribute the filling.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Make Ahead: Unbaked cookie dough balls can be frozen for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
  • Flavor Variations: Substitute strawberry cake mix with other flavors like lemon, vanilla, or chocolate for endless combinations.

Find it online: https://ukfinda.com/soft-strawberry-cake-mix-sandwich-cookies/