Easy Strawberry Cake Mix Sandwich Cookies

I used to think sandwich cookies were too fancy to make at home—like, weren’t those just for bakeries with professional equipment? Then I discovered you could start with a cake mix, and suddenly they seemed totally doable.

These strawberry sandwich cookies are basically the shortcut version of those pretty cookies you see in bakery cases. You get soft, chewy cookies with a creamy buttercream filling, but you’re not measuring out a million dry ingredients or worrying about getting the cookie texture just right. The cake mix does most of that work for you.

The best part? They actually taste homemade, not like something that came from a box. Rolling them in sanding sugar before baking gives them a little sparkle and crunch on the outside, while the inside stays soft. And that buttercream filling—it’s the real deal, not the stuff from a can.

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What Kind of Strawberry Cake Mix Should I Use?

Any brand of strawberry cake mix will work great for these cookies, so feel free to grab whatever’s on sale at your local grocery store. Most strawberry cake mixes come in the standard 15.25-ounce box, which is exactly what you need for this recipe. If you can only find a slightly different size, like 15.8 ounces, don’t worry – the small difference won’t affect your cookies. Some people prefer Duncan Hines or Betty Crocker for their flavor, but honestly, store brands work just as well and will save you a few bucks.

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Options for Substitutions

This cookie recipe is pretty forgiving, so here are some swaps you can make:

• Strawberry cake mix: You can use any flavor of cake mix you like – vanilla, chocolate, lemon, or funfetti all work great. Just keep in mind the flavor will change accordingly.
• Vegetable oil: Canola oil or melted coconut oil work just as well. You can also use melted butter for a richer flavor, though the cookies might spread a bit more.
• Sanding sugar: Regular granulated sugar works fine if you don’t have sanding sugar. The cookies just won’t have that sparkly coating, but they’ll taste the same.
• Almond essence: If you’re not a fan of almond or don’t have it on hand, just use an extra 1/2 teaspoon of vanilla instead.
• Butter for filling: You can use shortening instead of butter for a more stable filling that won’t soften as quickly at room temperature. Use the same amount and follow the same mixing instructions.
• Heavy cream: Whole milk works in place of cream, though your filling might be slightly less rich. Add it gradually since you might need a touch less than the recipe calls for.

Watch Out for These Mistakes While Baking

The biggest mistake when making these cookies is placing them too close together on the baking sheet – they spread quite a bit during baking, so keeping them at least 3 inches apart prevents them from merging into one giant cookie blob.

Overbaking is another common issue that leads to hard, crunchy cookies instead of soft, chewy ones, so pull them out when they still look slightly underdone in the center at around 7-8 minutes since they’ll continue to firm up as they cool.

When making the buttercream filling, make sure your butter is at room temperature (not melted or cold from the fridge) so it whips up light and fluffy instead of greasy or lumpy.

Finally, wait until the cookies are completely cool before adding the frosting, otherwise the filling will melt and slide right out when you try to sandwich them together.

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What to Serve With Strawberry Cake Mix Sandwich Cookies?

These sweet sandwich cookies are perfect alongside a cold glass of milk or a cup of hot tea for an afternoon snack. I love setting them out at birthday parties or baby showers with fresh strawberries and vanilla ice cream for a fun dessert spread. They also make a great addition to a cookie platter with other treats like chocolate chip cookies or sugar cookies, giving everyone some variety to choose from. If you’re packing them for a picnic or lunchbox, pair them with some fresh fruit like grapes or apple slices to balance out the sweetness.

Storage Instructions

Store: Keep these sandwich cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The buttercream filling holds up really well, so they’re perfect for making a day ahead if you’re bringing them to a party or gathering.

Freeze: You can freeze these cookies assembled or unfilled. If freezing assembled, place parchment paper between layers in a freezer-safe container and they’ll keep for up to 2 months. I actually prefer freezing the cookies and filling separately, then assembling them fresh when I’m ready to serve.

Serve: Let frozen cookies thaw at room temperature for about 30 minutes before serving. If you stored them in the fridge, just take them out 10-15 minutes early so the buttercream softens up a bit and they’re easier to bite into.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4600-5000
• Protein: 12-16 g
• Fat: 180-200 g
• Carbohydrates: 740-780 g

Ingredients

For the cookies:

• 15.25 oz strawberry cake mix (I use Duncan Hines for a more vibrant pink color)
• 2 eggs
• 1/2 cup vegetable oil (or any other neutral oil like canola)
• 1 cup sanding sugar

For the filling:

• 1 cup butter (I prefer Kerrygold unsalted for a richer buttercream)
• 1 pinch salt
• 2 tsp vanilla
• 1/2 tsp almond extract
• 1.5 fl oz heavy cream (gives better texture and moisture)
• 6 cups powdered sugar (sifted to remove lumps)
• 1/4 tsp finely grated lemon zest

Step 1: Prepare Mise en Place and Preheat Oven

• 6 cups powdered sugar
• 1 cup sanding sugar

Preheat your oven to 350°F and line a baking sheet with parchment paper.

While the oven heats, sift the powdered sugar into a bowl to remove any lumps—this ensures a smooth, lump-free frosting later.

Measure out the sanding sugar into a shallow bowl for coating.

Have all your ingredients measured and ready before you begin mixing the dough.

Step 2: Make the Cookie Dough

• 15.25 oz strawberry cake mix
• 2 eggs
• 1/2 cup vegetable oil

In a medium bowl, combine the strawberry cake mix, eggs, and vegetable oil.

Mix until the dough comes together—it should be thick and slightly sticky.

The cake mix already contains leavening agents, so you don’t need to worry about activating them; just mix until fully incorporated, which takes about 1-2 minutes of stirring.

Step 3: Shape and Sugar-Coat the Cookies

• cookie dough from Step 2
• 1 cup sanding sugar

Using a spoon or small cookie scoop, portion the dough into 1-inch balls.

Roll each ball in the sanding sugar until fully coated—I like to press the ball gently into the sugar so it adheres well and creates that sparkly, shimmering exterior.

Place the coated balls on the prepared baking sheet, spacing them about 3 inches apart to allow room for slight spreading.

Step 4: Bake the Cookies

• sugared dough balls from Step 3

Bake for 7-9 minutes, until the edges are set but the centers still look slightly underbaked—they will continue to cook slightly as they cool.

The cookies should be soft and chewy, not crispy.

Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely before filling.

Step 5: Prepare the Strawberry Buttercream Frosting

• 1 cup butter
• 1 pinch salt
• 2 tsp vanilla
• 1/2 tsp almond extract
• 1.5 fl oz heavy cream
• sifted powdered sugar from Step 1
• 1/4 tsp finely grated lemon zest

While the cookies cool, make the frosting.

In a large bowl, beat the butter with the salt, vanilla, almond extract, and heavy cream on medium speed until smooth and fluffy, about 2-3 minutes.

Gradually add the sifted powdered sugar from Step 1 in portions, beating well after each addition.

I like to add the lemon zest at the end—it brightens the strawberry flavor beautifully without making the frosting taste overly citrusy.

Once all the sugar is incorporated, whip on high speed for another 2 minutes until light and fluffy.

Step 6: Assemble the Sandwich Cookies

• cooled cookies from Step 4
• strawberry buttercream frosting from Step 5

Once the cookies are completely cooled, spoon or pipe about 1-2 tablespoons of frosting from Step 5 onto the flat bottom side of one cookie.

Press a second cookie gently on top, flat-side down, creating a sandwich.

The frosting should peek out slightly around the edges for a pretty presentation.

Serve immediately or store in an airtight container for up to 3 days.

Easy Strawberry Cake Mix Sandwich Cookies

Delicious Easy Strawberry Cake Mix Sandwich Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 24 cookies

Calories 4800 kcal

Ingredients

  

For the cookies::

• 15.25 oz strawberry cake mix (I use Duncan Hines for a more vibrant pink color)
• 2 eggs
• 1/2 cup vegetable oil (or any other neutral oil like canola)
• 1 cup sanding sugar

For the filling::

• 1 cup butter (I prefer Kerrygold unsalted for a richer buttercream)
• 1 pinch salt
• 2 tsp vanilla
• 1/2 tsp almond extract
• 1.5 fl oz heavy cream (gives better texture and moisture)
• 6 cups powdered sugar (sifted to remove lumps)
• 1/4 tsp finely grated lemon zest

Instructions

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, sift the powdered sugar into a bowl to remove any lumps—this ensures a smooth, lump-free frosting later. Measure out the sanding sugar into a shallow bowl for coating. Have all your ingredients measured and ready before you begin mixing the dough.
• In a medium bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix until the dough comes together—it should be thick and slightly sticky. The cake mix already contains leavening agents, so you don't need to worry about activating them; just mix until fully incorporated, which takes about 1-2 minutes of stirring.
• Using a spoon or small cookie scoop, portion the dough into 1-inch balls. Roll each ball in the sanding sugar until fully coated—I like to press the ball gently into the sugar so it adheres well and creates that sparkly, shimmering exterior. Place the coated balls on the prepared baking sheet, spacing them about 3 inches apart to allow room for slight spreading.
• Bake for 7-9 minutes, until the edges are set but the centers still look slightly underbaked—they will continue to cook slightly as they cool. The cookies should be soft and chewy, not crispy. Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely before filling.
• While the cookies cool, make the frosting. In a large bowl, beat the butter with the salt, vanilla, almond extract, and heavy cream on medium speed until smooth and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar from Step 1 in portions, beating well after each addition. I like to add the lemon zest at the end—it brightens the strawberry flavor beautifully without making the frosting taste overly citrusy. Once all the sugar is incorporated, whip on high speed for another 2 minutes until light and fluffy.
• Once the cookies are completely cooled, spoon or pipe about 1-2 tablespoons of frosting from Step 5 onto the flat bottom side of one cookie. Press a second cookie gently on top, flat-side down, creating a sandwich. The frosting should peek out slightly around the edges for a pretty presentation. Serve immediately or store in an airtight container for up to 3 days.