Pastel Sugar Cookie Sandwiches
These delightful pastel sugar cookie sandwiches feature a classic buttery cookie filled with fluffy vanilla buttercream, perfect for celebrations or cozy afternoons.
Ingredients
Essentials
- 1 cup unsalted butter, softened Softened means room temperature.
- 1.5 cups granulated sugar Adds sweetness and a little structure.
- 1 large egg Adds moisture and helps bind the dough.
- 2 teaspoons vanilla extract Provides warm flavor.
- 2.75 cups all-purpose flour Measure by spooning into cup and leveling.
- 1 teaspoon baking soda Helps the cookies spread and remain tender.
- 0.5 teaspoon baking powder Adds a touch of lift.
- 0.5 teaspoon salt Balances sweetness.
- 2 tablespoons milk Makes dough softer.
- 5 drops gel food coloring (pink, yellow, green, blue, and purple) For bright pastel hues.
For the filling
- 0.5 cup unsalted butter, softened Recommended to use unsalted for better control of salt level.
- 2 cups powdered sugar For sweetness.
- 2 tablespoons heavy cream or milk You can substitute with milk.
- 1 teaspoon vanilla extract Adds flavor.
- 1 pinch salt Balances the flavors.
Optional add-ons
- 0.25 teaspoon almond extract For a different flavor profile.
- as desired sprinkles or nonpareils For color and crunch.
- 0.5 teaspoon zest of lemon or orange For a bright citrus note.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a bowl, cream 1 cup softened butter with 1.5 cups sugar until light and fluffy.
- Add 1 large egg and 2 teaspoons vanilla extract, mixing until glossy.
- In a separate bowl, whisk together 2.75 cups flour, 1 teaspoon baking soda, 0.5 teaspoon baking powder, and 0.5 teaspoon salt.
- Gradually mix the dry ingredients into the wet mixture until just combined, then add 2 tablespoons milk to soften the dough.
- Divide the dough into five portions and knead in gel food coloring to create pastel shades.
- Shape tablespoon-sized balls of dough and place them on the prepared baking sheet.
Baking
- Bake for 8–10 minutes until the edges are set and the tops slightly cracked.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Assembling
- Beat together 0.5 cup softened butter and 2 cups powdered sugar to create the filling, adding heavy cream, vanilla, and salt.
- After the cookies are cool, match them in pairs, pipe or spread the filling, then sandwich them together.
- Let sit at room temperature for 10 minutes or chill for 15-20 minutes before serving.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.