Pastel Sugar Cookie Sandwiches (Printable version)
Colorful pastel cookies with vanilla buttercream filling, ideal for spring celebrations and Easter gatherings.
# Ingredient list:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tsp pure vanilla extract
08 - 1/2 tsp almond extract (optional)
09 - Gel food coloring in pastel colors (pink, yellow, blue, green, purple)
→ Vanilla Buttercream Filling
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 tbsp milk or heavy cream
13 - 1 tsp pure vanilla extract
14 - Pinch of salt
15 - Sprinkles (optional, for decoration)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and granulated sugar together until light and fluffy, about 2-3 minutes.
04 - Add egg, vanilla extract, and almond extract if using. Mix until fully incorporated.
05 - Gradually add flour mixture to wet ingredients, mixing just until dough comes together. Do not overmix.
06 - Divide dough evenly into 4-5 bowls. Tint each portion with a different pastel gel food coloring, mixing until uniform color is achieved.
07 - Using a tablespoon or cookie scoop, portion dough into balls. Place 2 inches apart on prepared baking sheets. Flatten each ball slightly with palm.
08 - Bake for 10-12 minutes until edges are set but centers remain soft. Do not overbake.
09 - Let cookies cool on trays for 5 minutes, then transfer to wire rack to cool completely before filling.
10 - Beat butter until creamy. Add powdered sugar, vanilla, salt, and milk. Beat until smooth and fluffy. Adjust consistency with additional milk if needed.
11 - Pipe or spread buttercream onto flat side of half the cookies. Top each with matching cookie to form sandwiches. Roll edges in sprinkles if desired.
# Expert Tips:
01 -
- The buttercream stays soft for days so you can make these ahead of time
- One dough creates five different colors making them look impressive with minimal effort
- The almond extract hint makes people ask what your secret ingredient is
02 -
- Warm cookies will melt your buttercream so let them cool completely before assembling
- Gel food coloring is non negotiable here, liquid dye will ruin your dough texture
- These freeze beautifully unfrosted for up to a month, just thaw and fill when needed
03 -
- Chill the colored dough for 15 minutes before scooping if it feels too soft or sticky to work with
- Use a kitchen scale to divide the dough evenly so you get the same number of cookies in each color