Description
These Pastel Sugar Cookie Sandwiches are delightful, soft sugar cookies tinted in vibrant pastel hues and sandwiched with a creamy vanilla filling. Perfect for festive occasions or a colorful treat, they combine classic buttery flavors with a light, fluffy frosting.
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 your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Make the Cookie Dough: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 minutes. Then, add the egg and vanilla extract, mixing thoroughly until everything is combined smoothly.
- Combine the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients into the wet mixture on low speed until the dough forms. Add the milk and mix just until combined; the dough will be thick but soft.
- Color the Dough: Divide the dough evenly into five portions. Use gel food coloring to tint each portion a different pastel shade—pink, yellow, green, blue, and purple. Knead the coloring into each dough portion until fully and evenly incorporated.
- Shape and Bake: Scoop about 1 tablespoon of dough per cookie and roll each into a smooth ball. Arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each. Bake in the oven for 8 to 10 minutes, until the edges are set and the tops show slight cracking but no browning. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Vanilla Filling: Beat the softened butter in a mixing bowl 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 filling becomes fluffy and spreadable. Adjust the consistency with more cream if too thick, or more powdered sugar if too thin.
- Assemble the Cookie Sandwiches: Pair cookies of similar size once they are fully cooled. Pipe or spoon a generous layer of vanilla filling onto the flat side of one cookie, then gently press a matching cookie on top to form a sandwich, spreading the filling evenly.
- Set Before Serving: Let the cookie sandwiches rest for about 10 minutes to allow the filling to firm up slightly for perfect texture when served.
Notes
- Use gel food coloring for vibrant pastel colors without affecting dough texture.
- If the dough gets too soft while handling, chill it in the refrigerator for 15-20 minutes before rolling.
- Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For the best texture, bring refrigerated cookies to room temperature before serving.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180
- Sugar: 16g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
