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Pastel Sugar Cookie Sandwiches Recipe

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★★★★★

4.4 from 126 reviews

Soft, colorful, and buttery, these Pastel Sugar Cookie Sandwiches feature creamy vanilla buttercream filling and gentle pastel hues that are perfect for spring celebrations, Easter, or gifting. Each cookie is tender with crisp edges, paired with a smooth, lightly sweetened vanilla buttercream that melts in your mouth, making these sandwiches irresistibly delightful.

Ingredients

Scale

Cookie Dough Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • Gel food coloring (pastel shades)

Buttercream Filling Ingredients

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1–2 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • 1 pinch salt

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color, incorporating air for tender cookies.
  3. Add Egg and Vanilla: Beat in one egg and 2 teaspoons of vanilla extract until fully combined, giving the dough a rich, sweet aroma.
  4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated to avoid tough cookies.
  5. Add Milk for Softness: Stir in 2 tablespoons of milk to create a soft and tender dough, being careful not to overmix.
  6. Divide and Tint Dough: Separate the dough into small portions and gently fold in gel food coloring to achieve your desired soft pastel shades, ensuring the color is evenly distributed. Chill in the fridge briefly if dough becomes too soft.
  7. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place them evenly spaced on the prepared baking sheet.
  8. Bake Cookies: Bake in the preheated oven for 8–10 minutes, or until cookie edges are set but centers remain soft, avoiding overbaking for a tender bite.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Proper cooling prevents the buttercream from melting during assembly.
  10. Prepare Vanilla Buttercream Filling: Beat ½ cup softened butter until creamy. Gradually add 1 ½ cups powdered sugar, ½ teaspoon vanilla extract, and a pinch of salt. Mix in 1–2 tablespoons of milk or cream, continuing to beat until smooth, fluffy, and spreadable.
  11. Assemble Sandwiches: Pair cookies by size. Spread or pipe a generous layer of vanilla buttercream onto the flat side of one cookie, then gently press another cookie on top to create a sandwich.
  12. Set Filling: Allow the assembled cookie sandwiches to rest at room temperature for about 10 minutes to let the filling firm up, making them easier to handle and enhancing the eating experience.

Notes

  • Use gel food coloring to maintain dough texture and vibrant pastel shades without diluting the dough.
  • If the dough is too soft to handle, chill it for 10–15 minutes to firm up before shaping.
  • Store the finished cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
  • Allow refrigerated cookies to come to room temperature before serving for the best texture and flavor.
  • Add gel color gradually to achieve the perfect pastel tone without uneven coloring.

Keywords: Buttercream Sandwich Cookies, Easter desserts, Pastel Sugar Cookie Sandwiches, spring cookies

Find it online: https://dylangranv.com/pastel-sugar-cookie-sandwiches-recipe/