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
Ingredients
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
Instructions
- In a medium bowl, combine the cake mix, oil, eggs, and vanilla. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees and line cookie sheets with parchment paper.
- 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.
- 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.
- 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.
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