I am starting a brand new cookie sandwich series! First up are strawberry lemonade, which is such a great flavor for the season. The cookies are made with a cake mix and have white chocolate chips and pink glittery sugar, giving them an extra pop of sweetness. I decided to make the buttercream a sweeter lemon rather than a tart lemon, so it has a really fun addition of lemon curd. Stay tuned for a bunch of cookie sandwich recipes coming over the next few months
Strawberry Lemonade Cookie Sandwiches
Makes 11 cookie sandwiches
Ingredients
Scale
For the cookies
- 1 box of strawberry cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup white chocolate chips
- Pink glittery sugar or sanding sugar
- Pink food coloring, if desired
For the frosting
- 1 1/2 sticks of butter, softened (I use one salted and 1/2 unsalted)
- 3 cups of powdered sugar
- 1/4 cup lemon curd
- 1 tsp lemon juice
- 1 tsp vanilla
- Yellow food coloring, if desired
Instructions
- In a medium bowl, combine the cake mix, vegetable oil, and eggs. If desired, add in extra pink food coloring. Fold in the white chocolate chips. Refrigerate for at least a half hour. You can bake them right away, but I suggest getting the dough cooler so that it’s easier to work with.
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Using a small cookie scoop (about 1-1/4″ diameter/1 tbsp of dough), add scoops of the dough to the cookie sheet, about 2″ apart.
- Sprinkle pink sugar on top of each cookie. Bake for 9-11 minutes or until set. Do not over bake because cookie sandwiches are much better with softer cookies!
- Let them cool on the pan for 10-15 minutes then move to wire racks to cool completely.
- To make the frosting, beat the butter in a mixing bowl until smooth. I use a standing mixer with a paddle attachment, but you can also use a hand mixer. Add in half of the powdered sugar and mix. Add in the rest of the sugar, lemon curd, lemon juice, and vanilla extract and mix. If desired, add in yellow food coloring.
- Spread the cookies out onto a flat surface.
- Using a piping bag with an open tip, add a generous dollop of frosting onto half of the cookies. Be sure to flip each cookie before you add the frosting so that the top of the cookie is still showing. If you don’t have piping bags just use a knife and spread the frosting. Top with another cookie with the flatter part of the cookie touching the buttercream.
- Repeat with the rest of the cookies and enjoy. I personally love colder cookies, so if desired refrigerate for 30 minutes or so!
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