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3.67 from 3 votes

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.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 2 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 423kcal

Ingredients

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

Instructions

Cake Mix Sugar Cookies

  • Preheat oven to 350°.
  • 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.
  • 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.
  • 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

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

Assembly

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

Nutrition

Serving: 1cookie | Calories: 423kcal | Carbohydrates: 67g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 370mg | Potassium: 69mg | Fiber: 1g | Sugar: 44g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg