Pastel Sugar Cookie Sandwiches (Printable Version)

Soft buttery cookies with colorful pastel buttercream filling, ideal for spring gatherings and festive celebrations.

# What You'll Need:

→ For the Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons vanilla extract

→ For the Pastel Buttercream Filling

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Gel food coloring in pastel shades (pink, yellow, green, blue)

# Directions:

01 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
02 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
04 - Gradually add flour mixture to the butter mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out rounds using a 2-inch cookie cutter.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes, until edges just begin to turn golden. Cool completely on wire racks.
10 - Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla extract. Beat until light and fluffy.
11 - Divide buttercream into small bowls and tint each with a different pastel food coloring.
12 - Spread or pipe a layer of colored buttercream onto half of the cookies. Top with remaining cookies to form sandwiches.

# Expert Advice:

01 -
  • The cookies melt in your mouth while the buttercream adds the perfect creamy contrast
  • They bring instant joy to any table and people will ask if you bought them from a bakery
02 -
  • Overworking the dough after adding flour makes cookies tough instead of tender
  • Chilling the dough is not optional because warm dough spreads into thin, hard cookies
  • Gel food coloring is superior to liquid because it adds vivid color without thinning your buttercream
03 -
  • Roll dough between two sheets of parchment paper to prevent sticking without adding extra flour
  • Warm the cookie sheets slightly between batches so the first cookies of each batch spread evenly
  • Use a small offset spatula to spread buttercream without tearing delicate cookie edges

Return