Pastel Sugar Cookie Sandwiches (Printable)
Soft pastel sugar cookies with creamy vanilla buttercream filling, ideal for Easter gatherings.
# What You'll Need:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tsp pure vanilla extract
08 - 1/2 tsp almond extract
09 - Gel food coloring in pastel shades
→ Vanilla Buttercream Filling
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 tbsp milk or heavy cream
13 - 1 tsp pure vanilla extract
14 - Pinch of salt
15 - Sprinkles for decoration
# How-To Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
05 - Gradually add flour mixture to wet ingredients, mixing just until dough comes together. Do not overmix.
06 - Divide dough evenly into 4-5 bowls. Tint each with a different pastel gel food coloring, mixing until color is uniform throughout.
07 - Scoop tablespoon-sized portions of dough and place 2 inches apart on prepared baking sheets.
08 - Flatten each dough ball slightly with palm. Bake for 10-12 minutes until edges are set but centers remain soft.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool entirely before filling.
10 - Beat butter until creamy. Blend in powdered sugar, vanilla, salt, and milk until smooth and fluffy. Adjust consistency with additional milk if needed.
11 - Spread or pipe buttercream onto flat side of half the cookies. Top with remaining cookies to form sandwiches. Roll edges in sprinkles if desired.
# Expert Suggestions:
01 -
- The buttercream is ridiculously pillowy and stays soft even after two days
- You get to play with food coloring like a kid again, but the results look bakery-fancy
- The dough is forgiving enough to reroll multiple times without getting tough
02 -
- Gel food coloring is non negotiable, liquid will turn your dough into a sticky mess
- These cookies continue baking on the hot sheet, so taking them out early is better than overbaked
- Buttercream needs completely cool cookies or you'll have frosting everywhere except where you want it
03 -
- If your dough feels too soft after adding coloring, chill it for 15 minutes before scooping
- Rotate your baking sheets halfway through for even browning