1. Prep your baking sheet

Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

2. Make the cookie dough

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cake mix, eggs, and oil until just combined. The dough will be thick and slightly sticky.

3. Roll in sugar

Pour the sanding sugar onto a plate. Scoop out 1-inch balls of dough and roll them in the sugar until coated. Place them on the prepared baking sheet, leaving about 3 inches between each.

4. Bake to perfection

Bake for 7-9 minutes. They should look slightly underbaked in the center—this keeps them soft. Let them cool on the baking sheet for a couple of minutes, then transfer to a wire rack.

5. Make the almond buttercream

While the cookies cool, beat the butter in a stand mixer until fluffy. Add the salt, vanilla, almond extract, and heavy cream, then mix again. Slowly add the powdered sugar, whipping on high for 2 minutes until light and airy. If it’s too thick, add a little more cream.

6. Assemble the cookies

Pipe (or spread) a swirl of buttercream onto the flat side of a cookie, then top with another cookie to make a sandwich. Gently press together until the filling reaches the edges.