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+ servings

Sugar Cookie Sandwiches with Raspberry Cream Cheese Frosting

Cake mix sugar cookies are transformed into sandwich cookies with a simple and delicious Raspberry Cream Cheese Frosting.

Course Dessert
Cuisine American
Keyword sugar cookie sandwiches
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 2 minutes
Servings 12 cookies
Calories 423 kcal


Cake Mix Sugar Cookies

  • 1 box vanilla cake mix {15.25 ounces}
  • cup all purpose flour
  • 2 eggs
  • cup vegetable oil
  • 2 Tablespoons sour cream
  • cup granulated sugar

Raspberry Buttercream

  • 4 ounces cream cheese {softened}
  • ¼ cup butter {softened}
  • ½ teaspoon vanilla extract
  • pinch salt
  • 2 cups powdered sugar
  • ½ cup freeze dried raspberries


Cake Mix Sugar Cookies

  1. Preheat oven to 350°.

  2. In a medium bowl combine cake mix with flour and whisk to combine. Add eggs, vegetable oil and sour cream. Using a hand held mixer {stand mixer or mix by hand}, mix the ingredients until just combined.

  3. Use a medium cookie scoop to scoop cookie dough into a bowl with the granulated sugar. Roll the cookie dough in sugar to coat. Place the sugar coated cookie dough mound onto a silicone mat {or parchment} lined baking sheet. Form the dough into a small round disc.

  4. Bake cookies for 8-10 minutes or until set and the edges begin to turn golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before moving to a cooling rack. Continue until all of the cookie dough is baked.

Raspberry Buttercream

  1. Cream together the softened cream cheese and butter in a large bowl with a hand held mixer until smooth.

  2. Add vanilla extract and powdered sugar one cup at a time, mixing after each addition with the hand held mixer until combined. Continue until all of the powdered sugar is added. Add a pinch of salt and stir in by hand.

  3. Finally add the freeze dried raspberries and mix using the hand held mixer until the raspberries are completely incorporated and broke down into smaller pieces.


  1. Add a tablespoon or so of raspberry frosting to the bottom of half of the cookies. Make sure the frosting is covering the bottom of the cookie but there is a bit of lip around the edge. Then take the other half of the cookies and place the bottom of the cookie on the frosting, press slightly and serve.

  2. Store leftover cookies in the refrigerator for up 4 days. Freeze cookies for up to 3 months.

Nutrition Facts
Sugar Cookie Sandwiches with Raspberry Cream Cheese Frosting
Amount Per Serving (1 cookie)
Calories 423 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 48mg16%
Sodium 370mg16%
Potassium 69mg2%
Carbohydrates 67g22%
Fiber 1g4%
Sugar 44g49%
Protein 4g8%
Vitamin A 299IU6%
Vitamin C 1mg1%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.