Description
Delight in these colorful Pastel Sugar Cookie Sandwiches featuring soft, buttery sugar cookies tinted in vibrant pastel shades and filled with a creamy vanilla frosting. Perfect for festive occasions or sweet treats, these sandwiches combine charming aesthetics with rich, classic flavors.
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 the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated to create a smooth batter.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients while mixing on low speed, forming a thick but soft dough. Add the milk and mix until completely combined.
- Color the Dough: Divide the dough into five equal portions. Use gel food coloring to tint each portion into different pastel shades (pink, yellow, green, blue, and purple). Knead the coloring into the dough thoroughly to ensure even distribution.
- Shape and Bake: Scoop about 1 tablespoon of dough and roll into smooth balls. Place dough balls on the prepared baking sheet spaced about 2 inches apart. Bake for 8-10 minutes until the edges are set and the tops are slightly cracked but not browned. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Vanilla Filling: Beat the softened butter until smooth. Gradually add powdered sugar, then mix in heavy cream or milk, vanilla extract, and a pinch of salt. Continue beating until fluffy and spreadable. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
- Assemble the Cookie Sandwiches: Match cooled cookies into pairs 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 gently press to evenly spread the filling.
- Set Before Serving: Allow the assembled cookie sandwiches to sit for about 10 minutes at room temperature to let the filling firm up slightly for the best texture and taste.
Notes
- Use gel food coloring for vibrant pastel shades without altering the dough’s texture.
- If the dough becomes too soft while handling, refrigerate it 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.
- Let chilled cookies sit at room temperature before serving to restore optimal texture.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
