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Easter sandwich treats pair fluffy, tender cookies with smooth icing for a fun holiday snack that'll brighten any springtime party. These adorable cookie sandwiches use a quick cake box trick that gives you amazing results without much work. Topped with bright sprinkles and stuffed with light pink filling, they show off Easter's playful mood while hitting that sweet spot everyone craves.
I whipped up these sandwich cookies while hunting for an easy but wow-worthy Easter sweet that wouldn't eat up my whole day. Using cake mix was honestly just me winging it, but the cookies came out so incredibly soft and cloud-like that they've now become our Easter must-have. Seeing my family's excitement when they bite into these sweet treats makes them worth baking every single year.
Key Components
- White cake mix: Gives you super soft, cakey cookies without measuring lots of ingredients
- Vegetable oil: Adds the moisture needed for that melt-in-your-mouth softness
- Eggs: Holds everything together while helping the cookies get the right texture
- Easter sprinkles: Brings holiday color and a tiny bit of crunch to the outside
- Vanilla frosting: Makes the rich, velvety center that binds the sandwich together
- Red food coloring: Turns plain white frosting into pretty pastel pink
Making Your Treats
- Mix Your Batter:
- Get your oven going at 350°F (175°C) and put parchment on your baking sheet for easy cleanup. Grab a medium bowl or your stand mixer and throw in a 13.25 oz box of white cake mix with 1/2 cup vegetable oil and 2 eggs. Mix until everything comes together, but don't go overboard. Your dough will be thicker than cake batter but not as firm as regular cookie dough.
- Shape And Add Color:
- Use a cookie scoop (about 1.5 tablespoons worth) to drop dough balls onto your lined sheet, keeping them about 2 inches apart. Sprinkle each cookie with colorful Easter sprinkles, then push down just a bit to make the sprinkles stick. This gentle flattening also helps them bake into nice rounds while staying fluffy.
- Bake Them Right:
- Stick your cookies in the hot oven for just 10 minutes. They're done when they've set up but haven't turned brown - you want them staying pale for that classic sandwich cookie look. Let them sit on the hot sheet for a few minutes to firm up, then move them to a cooling rack. Make sure they're completely cold before filling or your frosting will run.
- Whip Up The Filling:
- While cooling happens, make your filling by adding 2 drops of red food coloring to 1 cup of vanilla frosting. Mix until you get a smooth, even pink color. Put this colored frosting in a piping bag and cut the tip to make a 1/2 inch opening. This makes assembly cleaner and makes your treats look more professional.
- Put Them Together:
- Once cookies are fully cooled, pipe a generous swirl of pink frosting onto the flat side of half your cookies. Top with the remaining cookies, flat side down against the frosting. Press gently until the filling reaches the edges. These soft cookies sandwich together perfectly without breaking.
My grandma always told me good recipes bring folks together, and these Easter sandwich cookies really show what she meant. Making them has turned into a family tradition at our house, with everyone jumping in - some scoop dough, others add sprinkles, and the lucky ones get to pipe the filling. The simple fun of making something yummy together builds memories that last way longer than the cookies do (though they usually vanish pretty darn quick!).
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How To Enjoy Them
- Set them out on a light-colored plate to show off their Easter charm.
- Serve with cold glasses of milk for the ultimate snack combo.
- Add some fresh strawberries or spring fruit on the side for balance.
- Make them part of a bigger Easter dessert spread.
Keeping Them Fresh
- Keep your sandwich cookies in an airtight container at room temp for up to 3 days.
- If you need to stack them, put parchment between layers so they won't stick.
- For keeping longer, pop in the fridge for up to a week, but let them warm up before eating.
- Wrap them individually and freeze for up to 2 months if needed.
Fun Twists To Try
- Citrus Splash: Mix 1 tablespoon lemon zest into your cookie dough and use lemon frosting inside.
- Double Chocolate: Swap in chocolate cake mix and chocolate frosting for an extra rich treat.
- Sprinkle Explosion: Use funfetti cake mix and add extra sprinkles to both cookies and filling for major color.
- Three-Flavor Fun: Stick with vanilla cookies, use strawberry filling, and add a small dot of chocolate frosting in the middle.
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I've brought these Easter sandwich cookies to tons of spring parties, school events, and family get-togethers. What really makes them special is how they bring happiness to both making and eating them. The mix of soft, cakey cookies with smooth filling creates such a great texture contrast, while the bright colors and sprinkles capture Easter's fun spirit. Whether you're a baking pro or just want an easy holiday treat, these sandwich cookies nail both simplicity and satisfaction.
Frequently Asked Questions
- → Can I pick a different cake mix flavor?
- Of course! Use chocolate, lemon, funfetti, or even strawberry for a twist. Just match your frosting color and sprinkles for the best look.
- → What's the best way to store these cookies?
- Keep your sandwiches in a sealed container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring them to room temp before snacking!
- → Are these okay to freeze?
- Sure thing! Lay the sandwiches flat in the freezer first, then stack them in a container with parchment layers. They'll keep fresh for 2 months.
- → Can I make my own frosting?
- Yes, it's easy! Mix softened butter with powdered sugar, vanilla, and a splash of milk till creamy. Add coloring for fun pastel shades.
- → Why are my cookies spreading so much?
- Warm dough can spread more. Try popping the dough in the fridge for half an hour, and make sure your sheet isn't still warm from earlier batches.