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Pastel Sugar Cookie Sandwiches Recipe

Pastel Sugar Cookie Sandwiches Recipe
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★★★★★

4.7 from 12 reviews

These pastel sugar cookie sandwiches feature soft, colorful sugar cookies filled with a creamy vanilla buttercream. The cookies are lightly crisp on the outside with a tender crumb inside, making them perfect for spring celebrations or anytime you want a charming, sweet treat.

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

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Make the Cookie Dough: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes. Then add the egg and vanilla extract, mixing thoroughly until fully combined.
  3. Combine the Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt together. Gradually add these dry ingredients to the wet ingredients while mixing on low speed. The dough will be thick but soft. Add the milk and mix until just combined.
  4. Color the Dough: Divide the dough evenly into five portions. Add gel food coloring to each portion to create pastel shades of pink, yellow, green, blue, and purple. Knead the color into each dough portion until uniformly distributed.
  5. Shape and Bake: Scoop approximately 1 tablespoon of dough and roll into smooth balls. Place the 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 appear slightly cracked but not browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the Vanilla Filling: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then beat in the heavy cream (or milk), vanilla extract, and pinch of salt. Continue to beat until the mixture is fluffy and spreadable. Adjust texture by adding cream if too thick or powdered sugar if too thin.
  7. Assemble the Cookie Sandwiches: Once cookies are fully cooled, pair them by similar size. Using a piping bag or spoon, spread a generous amount of filling onto the flat side of one cookie. Top with the second cookie and gently press to distribute the filling evenly.
  8. Set Before Serving: Let the assembled cookie sandwiches rest for about 10 minutes to allow the filling to firm up slightly for optimal texture.

Notes

  • For best results, use gel food coloring as it won’t affect the dough consistency like liquid colors.
  • You can substitute milk with heavy cream for richer cookie dough.
  • The filling can be made dairy-free by using vegan butter and plant-based milk.
  • Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Allow cookies to cool completely before assembling to prevent melting the filling.

Nutrition

Keywords: sugar cookie sandwiches, pastel sugar cookies, vanilla buttercream filling, colorful cookies, spring cookies, dessert sandwiches

Find it online: https://platedbyemma.com/pastel-sugar-cookie-sandwiches-recipe/