Pastel Sugar Cookie Sandwiches (Printable)
Delightful pastel cookies with creamy vanilla buttercream filling, ideal for spring celebrations and festive occasions.
# What's Needed:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
09 - Gel food coloring in pastel shades (pink, yellow, blue, green, purple)
→ Vanilla Buttercream Filling
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 tablespoon milk or heavy cream
13 - 1 teaspoon pure vanilla extract
14 - Pinch of salt
15 - Sprinkles for decoration (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar in a large bowl on medium-high speed until light and fluffy, approximately 2-3 minutes.
04 - Add egg, vanilla extract, and almond extract if using. Mix until fully incorporated, scraping down bowl sides as needed.
05 - Gradually add flour mixture to wet ingredients, mixing on low speed just until dough forms. Avoid overmixing.
06 - Divide dough evenly into 4-5 separate bowls. Add a small amount of pastel gel food coloring to each bowl, mixing until uniform color is achieved.
07 - Using a tablespoon or cookie scoop, portion dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets.
08 - Gently press each dough ball with the palm of your hand to flatten slightly, ensuring even thickness.
09 - Bake for 10-12 minutes until edges are set but centers remain soft. Do not overbake for optimal texture.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely before filling.
11 - Beat softened butter until creamy. Add powdered sugar, vanilla, salt, and milk. Beat on medium-high speed until smooth and fluffy, adding additional milk 1 teaspoon at a time if needed for spreadable consistency.
12 - Spread or pipe buttercream onto flat side of half the cookies. Top with remaining cookies, pressing gently to form sandwiches.
13 - Roll exposed edges of buttercream in sprinkles for decorative finish if desired.
# Tips for Success:
01 -
- The soft buttery cookies practically melt in your mouth while the creamy filling adds just the right amount of sweetness
- They look like you spent hours in the kitchen but come together with simple pantry staples
- The pastel colors make any celebration feel instantly more magical and cheerful
02 -
- Overbaking is the enemy of soft sugar cookies so pull them when edges look just barely set
- Gel food coloring is essential because liquid food dye will alter your dough texture
- Buttercream consistency makes or breaks the sandwiches too thick and they slide too thin and they are sad
03 -
- Chill the colored dough for 15 minutes if it becomes too soft to work with
- Use a kitchen scale to divide dough evenly for perfectly uniform colored batches