Nostalgic Appeal
These cookies remind me of those warm and comforting bakery treats, but with a homemade touch that makes them even more special. The combination of soft strawberry cookies and creamy almond buttercream is a classic for a reason. It’s a treat that evokes feelings of warmth, happiness, and those delightful moments savoring a delicious dessert with a glass of milk or a cup of tea.
Homemade Focus
While you could certainly buy pre-made cookies or frosting, there’s something truly special about making these Strawberry Shortcake Sandwich Cookies from scratch. You control the quality of the ingredients, and the process of creating the cookie dough and frosting is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of sweet, fruity, and nutty flavors with a hint of vanilla and almond. The strawberry cookies provide a soft and chewy base with a burst of strawberry flavor, while the almond buttercream adds a creamy and nutty filling with a touch of vanilla and almond extract.
Ingredient Insights
Let’s explore the key ingredients that make these cookies so special! For the strawberry cake mix cookies, we use [strawberry cake mix, eggs, and oil, creating a simple and flavorful cookie dough]. For the small batch almond buttercream, we combine [butter, powdered sugar, vanilla extract, almond extract, and heavy cream, resulting in a smooth and creamy frosting with a hint of almond flavor].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a stand mixer with a paddle attachment or a hand mixer, a baking sheet lined with parchment paper, a 1-inch cookie scoop, and a wire rack for cooling.
Ingredients
Strawberry Cake Mix Cookies:
- 1 (15.25 oz) box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar (for rolling)
Small Batch Almond Buttercream:
- 2 sticks (1 cup) unsalted butter
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Step-by-Step Instructions
For the cookies:
- Preheat and Prep: Preheat the oven to 350°F (177°C) and prepare a large cookie sheet with parchment paper.
- Make the Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, whip up the cake mix, eggs, and oil until just combined.
- Shape and Bake: Spread the sanding sugar out on a plate. Scoop up the cookie dough using a 1-inch cookie scoop and roll into a ball. Roll the cookie dough ball into the sanding sugar and place onto the prepared cookie sheet (about 3 inches apart). Bake for 7-9 minutes, then let the cookies cool on a wire rack completely.
For the frosting:
- Make the Buttercream: While the cookies bake and cool, make the buttercream frosting. In a large bowl, cream together the butter and salt until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Add the vanilla extract, almond extract, and heavy cream. Beat on high speed until smooth and creamy.
Assemble the Cookies:
- Pipe the Frosting: Once the cookies are completely cool, match them up in pairs of similar sizes. Fill a piping bag with the almond buttercream frosting and pipe a generous amount onto the flat side of one cookie in each pair.
- Sandwich and Serve: Gently top with the matching cookie to create a sandwich. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Troubleshooting
- Cookies are spreading too much: Make sure the dough is not overly wet. If it is, add a bit more dry cake mix to thicken it.
- Cookies are dry: Avoid overbaking the cookies. Start checking for doneness at around 7 minutes.
- Frosting is too runny: Make sure the butter is at room temperature but not overly soft. Add more powdered sugar to thicken the frosting if needed.
Tips and Variations
- Use different flavors of cake mix, such as chocolate or vanilla.
- Add different extracts to the frosting, such as lemon or peppermint extract.
- Use different colors of sanding sugar or sprinkles for rolling the cookies.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
These Strawberry Shortcake Sandwich Cookies are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for a sweet snack, a bake sale, or any time you want a delightful and satisfying treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one sandwich cookie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 250-300
- Fat: Approximately 15-18g
- Saturated Fat: Approximately 9-10g
- Cholesterol: Approximately 40-50mg
- Protein: Approximately 3-4g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1g
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of cake mix), adjust the calculations accordingly.
Strawberry Shortcake Sandwich Cookies: A Sweet and Simple Delight
Description
These Strawberry Shortcake Sandwich Cookies are a delicious and easy treat! They feature soft and chewy strawberry cookies filled with a creamy almond buttercream frosting. Learn how to make this simple and satisfying recipe
Ingredients
Strawberry Cake Mix Cookies:
- 1 (15.25 oz) box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups sanding sugar (for rolling)
Small Batch Almond Buttercream:
- 2 sticks (1 cup) unsalted butter
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
For the cookies:
- Preheat and Prep: Preheat the oven to 350°F (177°C) and prepare a large cookie sheet with parchment paper.
- Make the Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, whip up the cake mix, eggs, and oil until just combined.
- Shape and Bake: Spread the sanding sugar out on a plate. Scoop up the cookie dough using a 1-inch cookie scoop and roll into a ball. Roll the cookie dough ball into the sanding sugar and place onto the prepared cookie sheet (about 3 inches apart). Bake for 7-9 minutes, then let the cookies cool on a wire rack completely.
For the frosting:
- Make the Buttercream: While the cookies bake and cool, make the buttercream frosting. In a large bowl, cream together the butter and salt until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Add the vanilla extract, almond extract, and heavy cream. Beat on high speed until smooth and creamy.
Assemble the Cookies:
- Pipe the Frosting: Once the cookies are completely cool, match them up in pairs of similar sizes. Fill a piping bag with the almond buttercream frosting and pipe a generous amount onto the flat side of one cookie in each pair.
- Sandwich and Serve: Gently top with the matching cookie to create a sandwich. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Recipe Summary and Q&A
Q: Can I make these cookies ahead of time?
A: Yes! You can bake the cookies and make the frosting ahead of time. Assemble the cookies when you’re ready to serve.
Q: Can I freeze these cookies?
A: It’s not recommended to freeze these cookies, as the texture of the frosting may be affected.
Q: Can I use a different type of frosting?
A: Absolutely! You can use your favorite frosting recipe or try a different flavor of frosting, such as cream cheese frosting or chocolate frosting.