Pastel Sugar Cookie Sandwiches
Soft pastel sugar cookies filled with creamy vanilla frosting, perfect for Easter or spring celebrations.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla bean paste
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- Gel food coloring pink, yellow, green, blue, and purple
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla bean paste
- 1 pinch salt
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat 1 cup softened butter and the granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the egg and 2 teaspoons vanilla bean paste to the butter mixture and mix until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and 1/2 teaspoon salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a thick, soft dough forms.
- Add the milk and mix on low speed until the dough is smooth and evenly moistened.
- Divide the dough into 5 equal portions and place each portion in a small bowl.
- Tint each portion with a small amount of gel food coloring, using one color per portion, and gently knead or stir until the color is evenly distributed.
- Scoop about 1 tablespoon of dough for each cookie, roll into smooth balls, and arrange on the prepared baking sheets, spacing about 2 inches apart.
- Bake the cookies for 8 to 10 minutes, until the edges are set and the tops look slightly cracked but not browned.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- While the cookies cool, prepare the filling by beating 1/2 cup softened butter in a mixing bowl until smooth and creamy.
- Gradually add the powdered sugar to the butter, mixing on low speed until incorporated, then increase to medium speed and beat until fluffy.
- Add the heavy cream or milk, 1 teaspoon vanilla bean paste, and a pinch of salt, then beat until the filling is smooth and spreadable.
- Once the cookies are completely cool, sort them into pairs of similar size and color or contrasting colors as desired.
- Using a piping bag or a small spatula, spread or pipe a generous layer of filling onto the flat side of one cookie from each pair.
- Place the second cookie, flat side down, on top of the filling and press gently until the filling spreads to the edges to form a sandwich.
- Let the assembled cookie sandwiches rest at room temperature for about 10 minutes to allow the filling to firm up slightly before serving.
Notes
- Use gel food coloring rather than liquid so the dough does not become too soft or sticky.
- Start with a very small amount of food coloring to keep the shades soft and pastel.
- For neater sandwiches, chill the filled cookies for 15 to 20 minutes so the filling sets before serving or packing.
- Store unfilled cookies at room temperature in an airtight container for up to 3 days; store filled sandwiches in the refrigerator for up to 5 days.
- Start with a very small amount of food coloring to keep the shades soft and pastel.
- For neater sandwiches, chill the filled cookies for 15 to 20 minutes so the filling sets before serving or packing.
- Store unfilled cookies at room temperature in an airtight container for up to 3 days; store filled sandwiches in the refrigerator for up to 5 days.