Pastel Sugar Cookie Sandwiches
These pastel sugar cookie sandwiches are tender cookies filled with silky powdered-sugar buttercream, perfect for Easter and parties.
Ingredients
Cookie Dough Ingredients
- 2 ¾ cups all-purpose flour For a soft cookie texture.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar For sweetness and structure.
- 1 large egg
- 1 teaspoon vanilla extract For flavor.
- Gel food coloring (pastel pink, lavender, mint, sky blue, etc.) To tint the dough.
Buttercream Filling
- 2 cups powdered sugar
- ¼ cup heavy cream To achieve a smooth filling.
- Sprinkles (optional) For decoration.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
- Add the egg and vanilla extract, mixing until just combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Divide the dough into 4–6 portions and use gel food coloring to tint each portion to desired pastel shades.
- Roll each colored portion into 1-inch balls and place on prepared baking sheets, spaced 2 inches apart.
- Flatten each ball gently and bake for 8–10 minutes until edges are set and bottoms are barely golden.
- Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Assembling the Sandwiches
- Beat powdered sugar and heavy cream until smooth and thick, and pipeable.
- Pair cookies by color and pipe filling onto the flat side of one cookie, topping with the matching cookie.
- Optionally, roll the edges in sprinkles for decoration.
- Chill sandwiches for 10 minutes to set the filling if desired.
Notes
Store assembled sandwiches in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze unfilled cookies for up to 1 month.