There was a period in my life where I was going to weddings almost every single weekend. One thing I never got sick of…the cake. Granted there are so many different flavors, but for these cookie sandwiches I went with a classic wedding cake. They’re white cake mix cookies with sparkly white sanding sugar, filled with a creamy almond frosting. If you want to dress them up even more, add a dollop of raspberry or strawberry preserves to the center of the frosting!

Wedding Cake Cookie Sandwiches

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• Author: Taryn Camp

Ingredients

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Cookies-
1 box white cake mix
Two eggs
Half cup veg oil
1 tsp vanilla extract
White sparkly sanding sugar

Frosting-
One stick butter, salted
2 c powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp heavy cream

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Instructions

1. In a medium bowl, combine the cake mix, oil, eggs, and vanilla. Refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees and line cookie sheets with parchment paper.
3. Using a small cookie scoop (1 tbsp size) add scoops of dough to the sheets. Sprinkle with sanding sugar. Bake for 9-11 minutes or until lightly golden. They should be set but you want them to stay soft. Let them cool completely.
4. In a medium bowl, beat the butter until smooth. Add in half of the sugar and mix. Add in the other half of the sugar, extracts, and cream. Mix until fully combined.
5. Place the cookies on a flat surface. Add a dollop of frosting onto one cookie that’s flipped over. Top it with a second cookie so that the sugar side is on top. Repeat with the remaining cookies.