Description
These Pastel Sugar Cookie Sandwiches are delightful colorful treats perfect for any occasion. Soft, buttery sugar cookies are tinted in vibrant pastel shades, baked to perfection, and sandwiched with a creamy, smooth vanilla filling. They deliver a beautiful presentation and a delicious, classic taste that both kids and adults will love.
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 bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, which should take about 2 minutes. Then add the egg and vanilla extract, blending thoroughly until completely incorporated.
- Combine the Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture on low speed. The dough will be thick but soft. Add the milk and mix until all is combined into a smooth dough.
- Color the Dough: Divide the dough into five equal portions. Use gel food coloring to tint each portion a different pastel color — pink, yellow, green, blue, and purple. Knead each portion well to evenly distribute the colors.
- Shape and Bake: Scoop about one tablespoon of dough for each cookie and roll into smooth balls. Place the balls about 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, until the edges are set and tops appear slightly cracked but not browned. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Vanilla Filling: In a mixing bowl, beat softened butter until smooth. Gradually add powdered sugar, then mix in the heavy cream or milk, vanilla extract, and a pinch of salt. Beat until mixture is fluffy and spreadable. Adjust the consistency with more cream or powdered sugar as needed.
- Assemble the Cookie Sandwiches: Once cookies are fully cooled, pair cookies of similar size. Spread a generous amount of vanilla filling onto the flat side of one cookie using a piping bag or spoon. Top with the second cookie and press gently to evenly distribute the filling.
- Set Before Serving: Allow the cookie sandwiches to sit for about 10 minutes to let the filling firm up slightly before serving.
Notes
- Use gel food coloring for vibrant pastel colors without altering dough texture.
- If dough becomes too soft while handling, refrigerate for 15-20 minutes before rolling.
- Store cookie sandwiches in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to one week; let chilled cookies come to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
