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Spring sandwich cookies bring together cloud-soft treats and smooth filling for a delightful snack that'll make any Easter get-together more fun. These cute two-layer goodies use a quick cake box trick that gets you amazing results without the fuss. With their bright sprinkles and light pink filling, they capture the fun Easter mood while hitting that sweet spot you're craving.
I whipped up these sandwich cookies when I needed a quick but impressive Easter sweet that wouldn't eat up my whole day. Using cake mix was honestly just an experiment, but the cookies turned out incredibly fluffy and soft, so they've become our Easter tradition now. Seeing my family's excitement when they bite into these sweet treats makes them worth baking every single year.
Must-Have Components
- White cake mix: Makes incredibly soft, cake-like cookies without measuring lots of ingredients
- Vegetable oil: Adds the moisture needed for that perfectly soft bite
- Eggs: Holds everything together while giving the cookies their structure
- Easter sprinkles: Adds holiday fun and a tiny bit of crunch on top
- Vanilla frosting: Makes the sweet, smooth center that joins the cookies
- Red food coloring: Turns plain white frosting into pretty light pink
Cooking Instructions
- Mix Your Cookie Base:
- Turn your oven to 350°F (175°C) and put parchment on your baking sheet so nothing sticks. In a bowl, mix one 13.25 oz box of white cake mix with 1/2 cup vegetable oil and 2 eggs. Beat until it all comes together, but don't go overboard. You'll end up with something thicker than cake batter but not as stiff as regular cookie dough.
- Shape And Add Sprinkles:
- Grab a cookie scoop (about 1.5 tablespoons works great) and drop balls of dough on your lined sheet, keeping them about 2 inches apart. Sprinkle each one with colorful Easter sprinkles, then push down just a bit so the sprinkles stick. This little press also helps them bake into nice circles while staying fluffy inside.
- Cook Them Just Right:
- Put the sheet in your hot oven and bake for exactly 10 minutes. They're ready when they're set but still light-colored - you don't want them brown for true sandwich cookies. Let them sit on the hot pan for a minute or two to firm up slightly, then move them to a cooling rack. They must be totally cool before you add filling or it'll just melt.
- Whip Up Your Filling:
- While cookies cool down, put 2 drops of red food coloring into 1 cup of vanilla frosting. Mix until you get a consistent light pink color throughout. Put this pink frosting in a piping bag and cut the tip to make about a 1/2 inch opening. This makes putting it all together much cleaner and looks fancier too.
- Put Everything Together:
- When your cookies are completely cool, pipe a nice swirl of pink frosting onto the flat side of half your cookies. Take the other half and place them flat-side down onto the frosting. Press just enough so the filling reaches the edges. These soft cookies sandwich together perfectly without breaking apart.
My grandma always told me good recipes bring folks together, and these Easter sandwich cookies really do just that. Making them has turned into a family tradition at our house, with everyone doing different jobs - some scoop dough, others add sprinkles, and the lucky ones get to pipe the filling. The simple fun of making something tasty together builds memories that last way longer than the cookies themselves (which honestly don't hang around very long anyway!).
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Tasty Presentation Ideas
- Set them out on a light-colored plate for a pretty Easter display.
- Serve with cold milk for the classic sweet and creamy combo.
- Add some fresh strawberries or spring fruit on the side for balance.
- Put them on your Easter dessert table alongside other holiday sweets.
Keeping Them Fresh
- Keep your sandwich cookies in an airtight container at room temperature for up to 3 days.
- Put some parchment between layers if you stack them so they won't stick together.
- For keeping longer, store in the fridge for up to a week, but let them warm up before eating for the best taste.
- Wrap them individually and freeze for up to 2 months if needed.
Tasty Twists
- Tangy Citrus: Mix 1 tablespoon lemon zest into the cookie dough and use lemon frosting inside.
- For Chocoholics: Switch to chocolate cake mix and chocolate frosting for an extra rich version.
- Party Edition: Try funfetti cake mix with extra sprinkles in both the dough and filling for extra color.
- Three-Flavor Wonder: Make vanilla cookies with strawberry filling and a small dot of chocolate frosting in the middle.
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I've brought these Easter sandwich cookies to countless spring parties, school events, and family gatherings. What makes them so special is how they bring happiness to both making and eating them. The mix of soft, cakey cookies with smooth filling creates an amazing texture combo, while the bright colors and sprinkles match the playful Easter spirit perfectly. Whether you're a baking pro or just want a simple holiday treat, these sandwich cookies are both easy and satisfying.
Frequently Asked Questions
- → Can I use other cake mix flavors?
- Totally! Experiment with chocolate, lemon, funfetti, or other flavors. Match your sprinkles and food coloring to the new flavors for a cute change.
- → What’s the best way to store them?
- Keep them in a sealed container for 2-3 days at room temp or refrigerate for up to 5 days. Let them warm up a bit before eating for the best softness.
- → Can I freeze them?
- Sure! Freeze single layers until they’re solid, then stack them with parchment paper in a freezer-safe box. Store for two months and thaw when needed.
- → Can I swap store frosting for homemade?
- Of course! A quick buttercream with butter, powdered sugar, vanilla, and milk works great. Add a few drops of food coloring for the same pink effect.
- → Why do my cookies spread too much?
- Warm dough can cause this. Try popping the dough in the fridge for 30 minutes before baking. Make sure your baking sheet isn’t warm either.