Pastel Sugar Cookie Sandwiches (Print Page)
Delicate cookies with pastel buttercream filling, ideal for spring celebrations and afternoon tea gatherings.
# What You Need:
→ Sugar Cookies
01 - 2 ½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
→ Pastel Buttercream Filling
08 - ½ cup unsalted butter, room temperature
09 - 2 cups powdered sugar, sifted
10 - 1 ½ tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Pastel gel food coloring (pink, yellow, green, blue, or purple)
# Directions:
01 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside for later use.
02 - In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, approximately 2–3 minutes.
03 - Add the egg and vanilla extract to the butter mixture, mixing until thoroughly incorporated and smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears and a uniform dough forms.
05 - Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes to firm.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disc of dough to ¼ inch thickness. Cut out rounds with a 2-inch cookie cutter. Place cookies 1 inch apart on prepared sheets.
08 - Bake for 8–10 minutes until edges are just beginning to turn golden. Let cool on sheets for 2 minutes, then transfer to racks to cool completely.
09 - Beat the butter until creamy. Slowly add powdered sugar, milk, vanilla, and salt, beating until smooth and fluffy.
10 - Divide the buttercream into small bowls and tint each with a different pastel food coloring, mixing until uniform color is achieved.
11 - Spread or pipe a generous layer of buttercream onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.
12 - Allow assembled cookies to set for 20 minutes at room temperature before serving to ensure filling holds properly.
# Expert Tips:
01 -
- The buttercream stays soft for days, unlike so many sandwich cookies that turn into cement overnight
- You get six different colors from one batch, making them look like you worked way harder than you actually did
02 -
- Chilling the dough is nonnegotiable, I tried skipping it once and ended up with one giant cookie sheet puddle
- Gel food coloring is infinitely better than liquid, which will turn your buttercream into a soupy mess
03 -
- Roll the edges of finished sandwiches in pastel sprinkles for extra whimsy
- Use almond or lemon extract in place of half the vanilla for a flavor twist