Description
Delight in these colorful Pastel Sugar Cookie Sandwiches featuring soft, buttery sugar cookies tinted with vibrant gel food coloring and filled with a creamy vanilla buttercream. Perfect for festive occasions or a sweet treat, these easy-to-make cookies combine a tender texture and rich 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 your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Make the Cookie Dough: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2 minutes. Incorporate the egg and vanilla extract, mixing until fully combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mix to the wet ingredients at low speed. The resulting dough will be thick but soft. Add milk and mix just until 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 the coloring thoroughly until evenly distributed.
- Shape and Bake: Scoop about 1 tablespoon of dough per cookie, rolling each into a smooth ball. Place the balls on the prepared baking sheet about 2 inches apart. Bake for 8-10 minutes until edges are set and tops appear slightly cracked but not browned. 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 bowl until smooth. Gradually add powdered sugar, then blend in heavy cream or milk, vanilla extract, and a pinch of salt. Continue beating until the filling is fluffy and spreadable. Adjust consistency by adding more cream if too thick or powdered sugar if too thin.
- Assemble the Cookie Sandwiches: Pair cookies of similar size once cooled. Using a piping bag or spoon, spread a generous amount of vanilla filling on the flat side of one cookie and sandwich with the second cookie. Gently press together to even out the filling.
- Set Before Serving: Allow cookie sandwiches to rest for about 10 minutes so the filling firms slightly for easier handling and better texture.
Notes
- For vibrant pastel colors without affecting dough texture, use gel food coloring.
- If dough gets too soft during handling, refrigerate for 15-20 minutes before rolling.
- Store cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Remove chilled cookies from fridge and let sit at room temperature before serving for optimal softness.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
