Ingredients
- Cookies
- 7 ounces Greek yogurt
- 4 tablespoons (1/2 stick) salted butter, room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 box (18.25 ounces) strawberry cake mix
- 1/3 cup Imperial Sugar Confectioners Powdered Sugar
- Filling
- 4 tablespoons (1/2 stick) salted butter, room temperature
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon pure vanilla extract
- 1 cup marshmallow creme
Directions
- Line two cookie sheets with parchment paper. Preheat oven to 375°F.
- Beat yogurt and butter together until smooth. Beat in egg and vanilla.
- Add cake mix and stir until combined.
- Scoop into 1-inch balls and roll in powdered sugar. Bake for 12 minutes or until done.
- Remove to a cooling rack and let cool completely before filling.
- Meanwhile, make filling. Beat butter and 1/2 cup of powdered sugar together until smooth. Add in vanilla and beat well. Beat in remaining 1/2 cup powdered sugar. Add marshmallow creme and mix until combined.
- Place filling in a pastry bag or freezer zip-top bag and cut off tip. Pipe filling on one half of cookies. Top with remaining cookies.
- Refrigerate at least 30 minutes to allow cookies and icing to set.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bakeat350.