Pastel Sugar Cookie Sandwiches (Print Version)
# Ingredients:
→ Sugar Cookies
01 -
1 cup unsalted butter, softened
02 -
1 ½ cups granulated sugar
03 -
1 large egg
04 -
2 teaspoons vanilla extract
05 -
2 ¾ cups all-purpose flour
06 -
1 teaspoon baking soda
07 -
½ teaspoon baking powder
08 -
½ teaspoon salt
09 -
2 tablespoons milk
10 -
Gel food coloring (pink, yellow, green, blue, and purple)
→ Vanilla Filling
11 -
½ cup unsalted butter, softened
12 -
2 cups powdered sugar
13 -
2 tablespoons heavy cream or milk
14 -
1 teaspoon vanilla extract
15 -
Pinch of salt
# Instructions:
01 -
Set the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
02 -
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
03 -
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. The dough will be thick but soft. Add the milk and mix until combined.
04 -
Divide the dough into five portions. Using gel food coloring, tint each portion a different pastel color. Knead the coloring into the dough until evenly distributed.
05 -
Scoop about 1 tablespoon of dough for each cookie and roll it into a smooth ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until the edges are set and the tops look slightly cracked but not browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
06 -
In a mixing bowl, beat the butter until smooth. Gradually add the powdered sugar, then mix in the heavy cream (or milk), vanilla extract, and a pinch of salt. Continue beating until the mixture is fluffy and spreadable. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
07 -
Once the cookies are completely cool, match them into pairs of similar sizes. Using a piping bag or a spoon, spread a generous amount of filling onto the flat side of one cookie. Place a second cookie on top and press gently to spread the filling evenly.
08 -
Let the cookie sandwiches sit for about 10 minutes to allow the filling to firm up slightly.
# Notes:
01 -
For best results, use gel food coloring to achieve vibrant pastel shades without altering the dough’s texture.
02 -
If the dough becomes too soft while handling, refrigerate it for 15-20 minutes before rolling.
03 -
Store cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
04 -
Let chilled cookies sit at room temperature before serving for the best texture.