Description
Delight in these colorful Pastel Sugar Cookie Sandwiches featuring soft, chewy sugar cookies tinted in vibrant pastel hues and filled with a fluffy vanilla buttercream. Perfect for festive occasions or a charming treat, these sandwiches combine classic sugar cookie flavors with a creamy, smooth filling for a delightful bite.
Ingredients
Scale
FOR THE SUGAR COOKIES:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- Gel food coloring (pink, yellow, green, blue, and purple)
FOR THE VANILLA FILLING:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients into the wet mixture on low speed to form a thick but soft dough. Then, add the milk and mix until well combined.
- Color the Dough: Divide the dough evenly into five portions. Tint each portion with a different gel food coloring (pink, yellow, green, blue, and purple), kneading each until the color is evenly distributed, creating vibrant pastel shades.
- Shape and Bake: Scoop about 1 tablespoon of dough per cookie and roll into smooth balls. Place on the prepared baking sheet about 2 inches apart to allow room for spreading. Bake in the preheated oven for 8-10 minutes, until the edges are set and tops appear slightly cracked but not browned. Let cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
- Make the Vanilla Filling: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then mix in heavy cream (or milk), vanilla extract, and a pinch of salt. Continue beating until the filling is fluffy and spreadable. Adjust consistency, adding cream if too thick or powdered sugar if too thin.
- Assemble the Cookie Sandwiches: Pair cooled cookies by size. Using a piping bag or spoon, spread a generous layer of vanilla filling on the flat side of one cookie, then sandwich with the matching cookie. Press gently to distribute the filling evenly.
- Set Before Serving: Allow the assembled cookie sandwiches to rest for about 10 minutes so the filling can firm up slightly for optimum texture.
Notes
- Use gel food coloring to achieve vibrant pastel colors without affecting dough texture.
- If the dough becomes too soft while shaping, chill it in the refrigerator for 15-20 minutes to make handling easier.
- Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- Allow refrigerated cookies to come to room temperature before serving to enjoy the best texture and flavor.
Nutrition
- Serving Size: 1 cookie sandwich (2 cookies with filling)
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
