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47 min
|
easy
These Crumbl copycat strawberry sandwich cookies taste like a bakery treat, but they start with an easy strawberry cake mix.
Each soft, chewy cookie is filled with a rich cream cheese frosting, giving you that classic sweet-tangy combo in every bite.
They are perfect for birthday parties, Valentine’s Day, baby showers, or anytime you want a fun, pink dessert that stands out.
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Preheat your oven to 350°F and line two large baking sheets with parchment paper.
In a large bowl whisk the melted butter, eggs, and vanilla until smooth and slightly thickened.
Sprinkle in the dry cake mix and all-purpose flour and stir with a spatula until no dry streaks remain.
Add a small dab of pink gel food coloring if you want a brighter strawberry color.
The dough should be thick and soft, similar to thick brownie batter or very soft cookie dough.
Use a medium cookie scoop or 2 tablespoons of dough to portion 16 even mounds onto the prepared sheets.
Space the dough balls at least 2 inches apart to allow for gentle spreading in the oven.
Lightly flatten the tops with your fingers or the bottom of a glass for that signature Crumbl look.
Bake one sheet at a time for 10 to 12 minutes, until the edges look set but not browned.
The centers should still look slightly puffy and soft when you pull the cookies from the oven.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, beat the softened cream cheese and butter together in a medium bowl until very smooth.
Add the powdered sugar and vanilla and mix on low speed until the sugar is mostly incorporated.
Beat on medium speed, adding 1 to 2 tablespoons milk as needed, until the frosting is fluffy and spreadable.
Match the cooled cookies into pairs that are similar in size, turning one cookie from each pair flat side up.
Spread or pipe a generous layer of cream cheese frosting onto the flat sides of half of the cookies.
Top each frosted cookie with its partner and gently press until the filling reaches the edges in a pretty layer.
For the best texture, chill the sandwich cookies for 20 to 30 minutes before serving so the filling firms up.
Store leftovers covered in the refrigerator for up to 4 days and serve slightly chilled or at cool room temperature.
| Energy | 539 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 24 | g |
| Carbohydrates | 74 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These strawberry sandwich cookies make a lovely finish to brunch, baby showers, birthdays, or any casual coffee date.
Try rolling just the frosting edges in pink sprinkles or crushed freeze-dried strawberries for extra texture and a bakery look.
Serve them with cold milk, strawberry lemonade, or a glass of bubbly for a sweet, steal-the-show treat.
Post your review and pictures below! ⬇︎ Thanks for your review!
Jayne, San Francisco: Before I bake this...what size cake mix box
: Use a 15.25 ounce box of strawberry cake mix.
Mark Mueller, Ashburn, VA: This is a favorite in my house now. Such an easy treat to make and it tastes so good. My kids loved them!
: So glad these became a family favorite, Mark!
Mary, Minneapolis, MN: Very good! Kids loved them but suggest just a little less milk in the frosting and only bake for 10 min. thanks! 🍓
: Glad they were a hit, Mary; great tips!
Please post your feedback and pictures here. We’d love to hear from you!
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