Pastel Sugar Cookie Sandwiches (Printable)
Soft pastel sugar cookies with creamy vanilla buttercream filling, perfect for Easter celebrations.
# What You'll Need:
→ 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
09 - Gel food coloring in pastel shades (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 for decoration
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Add the egg, vanilla extract, and almond extract. Mix until fully combined.
05 - Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
06 - Divide the dough evenly into 4-5 bowls. Tint each bowl with a different pastel gel food coloring, mixing until color is uniform throughout.
07 - Using a tablespoon or cookie scoop, portion dough into balls and place 2 inches apart on prepared baking sheets.
08 - Flatten each ball slightly with your palm to ensure even baking.
09 - Bake for 10-12 minutes, or until edges are set but centers are still soft. Do not overbake.
10 - Let cookies cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
11 - Beat the butter until creamy. Add powdered sugar, vanilla, salt, and milk. Beat until smooth and fluffy. Adjust with additional milk if needed for spreadable consistency.
12 - Once cookies are completely cool, pipe or spread buttercream onto the flat side of half the cookies. Top each with a matching cookie to form sandwiches.
13 - Press sprinkles into the exposed buttercream edges if desired.
# Expert Advice:
01 -
- The buttercream stays soft for days, so these actually taste better the next morning
- You can make the dough ahead and bake fresh when you need them
- These look like they came from a fancy bakery but take zero special skills
02 -
- Overbaking by even one minute turns these from tender to crispy
- Gel coloring is worth the extra trip to the baking aisle
- Completely cool cookies before assembling or your buttercream will melt
03 -
- Chill the colored dough for 15 minutes if it gets too soft to scoop
- Use a cookie scoop for identical cookies that bake evenly
- Roll the dough balls in granulated sugar before baking for a sparkly finish