If you’re looking for a quick, fun, and delicious dessert, these Soft Strawberry Cake Mix Sandwich Cookies are the answer! Made with a simple strawberry cake mix and filled with a luscious cream filling, these cookies are soft, chewy, and bursting with flavor. Perfect for Valentine’s Day, baby showers, or just a sweet everyday treat, these cookies are sure to delight everyone who tries them.
Why You’ll Love This Recipe
- Quick and Easy: Using a cake mix as the base makes these cookies incredibly simple to prepare.
- Soft and Chewy: The cookies are perfectly tender, with a rich, creamy filling that adds the perfect touch of sweetness.
- Customizable: Swap out the filling or add mix-ins to create your own unique variation.
- Festive and Fun: The vibrant pink color makes these cookies a standout treat for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 1 box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- Optional: red or pink food coloring for a more vibrant hue
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (or milk)
Directions
Step 1: Make the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a large bowl, combine the cake mix, eggs, and vegetable oil. Stir until a soft dough forms. If desired, add a few drops of food coloring for a brighter pink color.
- Shape the Cookies: Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
- Bake: Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Do not overbake.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Cream Filling
- Cream Butter: In a mixing bowl, beat the softened butter until light and fluffy.
- Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, mixing until smooth.
- Adjust Consistency: Add heavy cream, one tablespoon at a time, until the filling is spreadable but not runny.
Step 3: Assemble the Sandwich Cookies
- Spread the Filling: Once the cookies are completely cooled, spread a layer of cream filling on the flat side of one cookie.
- Top with Another Cookie: Press another cookie on top to create a sandwich. Repeat with remaining cookies and filling.
Servings and Timing
- Servings: Makes 12-15 sandwich cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Lemon Twist: Use lemon cake mix for a zesty, citrusy variation.
- Chocolate Filling: Swap the vanilla filling for a rich chocolate ganache for a decadent twist.
- Sprinkle Fun: Roll the edges of the cookies in colorful sprinkles for a festive touch.
- Berry Mix: Add a teaspoon of strawberry jam to the filling for an extra burst of fruity flavor.
Storage and Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze unassembled cookies for up to 2 months. Thaw before adding the filling.
- Reheating: These cookies are best served at room temperature and do not require reheating.
FAQs
- Can I use other cake mix flavors?
Yes, you can use any flavor of cake mix, such as chocolate, vanilla, or lemon. - How do I make the cookies more vibrant?
Add a few drops of red or pink food coloring to the dough. - Can I use store-bought frosting?
Yes, store-bought frosting can be used as a quick alternative to the homemade filling. - What’s the best way to achieve soft cookies?
Do not overbake the cookies; they should look slightly underdone when removed from the oven. - Can I make these dairy-free?
Use dairy-free frosting or substitute the butter and cream with plant-based alternatives. - How do I prevent the filling from oozing out?
Ensure the filling is thick and the cookies are fully cooled before assembling. - Are these cookies suitable for freezing?
Yes, you can freeze the cookies (without filling) for up to 2 months. Add the filling after thawing. - Can I make mini sandwich cookies?
Yes, use smaller portions of dough and reduce the baking time to 6-8 minutes. - Can I add mix-ins to the cookie dough?
Yes, white chocolate chips or sprinkles can be mixed into the dough for extra fun. - What pairs well with these cookies?
Serve with a glass of milk, hot chocolate, or a fruity punch for a delightful treat.
Conclusion
Soft Strawberry Cake Mix Sandwich Cookies are a fun and delicious dessert that’s perfect for any occasion. With their vibrant pink color, sweet strawberry flavor, and creamy filling, these cookies are as delightful to look at as they are to eat. Whip up a batch today and enjoy this easy-to-make, crowd-pleasing treat! Whether for a special event or just a sweet snack, these cookies are sure to bring smiles to everyone’s faces.
Soft Strawberry Cake Mix Sandwich Cookies
These soft and chewy strawberry cake mix sandwich cookies are made with a simple cake mix and filled with a creamy vanilla filling. Perfect for Valentine’s Day, baby showers, or any sweet occasion!
Ingredients
- 1 box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- optional: red or pink food coloring
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (or milk)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cake mix, eggs, and vegetable oil. Stir until a soft dough forms. Add a few drops of food coloring if desired for a brighter pink color.
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
- Add heavy cream, one tablespoon at a time, until the filling is spreadable but not runny.
- Spread a layer of cream filling on the flat side of one cookie. Press another cookie on top to create a sandwich. Repeat with remaining cookies and filling.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze unassembled cookies for up to 2 months.
Nutrition
Serving: 1sandwich cookieCalories: 220kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 5gSodium: 180mgSugar: 18g
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