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Pastel Sugar Cookie Sandwiches

Irresistible Pastel Sugar Cookie Sandwiches for Spring Bliss

Delight in these cheerful Pastel Sugar Cookie Sandwiches filled with creamy vanilla buttercream, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 sandwiches
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Use salted butter if unsalted is not available, but reduce or omit additional salt.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 large Egg For a vegan option, substitute with flaxseed meal or a commercial egg replacer.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for best results.
  • 2 cups All-Purpose Flour Gluten-free flour can be used as a substitute, but results may vary.
  • 1 teaspoon Baking Soda Ensure it is fresh for effective results.
  • 1 teaspoon Baking Powder Ensure it is fresh for effective results.
  • 1/4 teaspoon Salt Use a pinch to avoid overly sweet filling.
  • 3 tablespoons Milk Any non-dairy milk can be used as a substitute.
  • 1 drop Gel Food Coloring For achieving pastel colors without altering dough consistency.
For the Filling
  • 1/2 cup Unsalted Butter Must be softened for easy mixing.
  • 2 cups Powdered Sugar Sift it before mixing for an ultra-smooth texture.
  • 1 teaspoon Vanilla Extract Consider adding almond extract for a unique twist.
  • 2 tablespoons Milk or Cream Add gradually until your desired consistency is reached.

Equipment

  • Electric mixer
  • baking sheet
  • Mixing bowls
  • Measuring Cups
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
  3. Add in the egg and vanilla extract, continuing to mix until fully combined.
  4. In another bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
  5. Gradually incorporate the dry mixture into the creamed butter mixture, mixing on low speed just until combined.
  6. Stir in the milk to create a soft, pliable dough.
  7. Divide the dough into smaller portions based on how many pastel hues you desire and use gel food coloring to tint each portion.
  8. Roll tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Place the baking sheet in the preheated oven and bake for 8-10 minutes.
  10. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
  11. In a medium bowl, beat softened unsalted butter, sift in powdered sugar, vanilla extract, and a pinch of salt until combined.
  12. Add milk or cream until you achieve a light, fluffy, and spreadable consistency for your filling.
  13. Once the cookies have completely cooled, take one cookie and generously spread or pipe the buttercream filling on the flat side, then top with another cookie.
  14. Allow the Pastel Sugar Cookie Sandwiches to rest for about 10 minutes before serving.

Nutrition

Serving: 1sandwichCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 105mgPotassium: 50mgSugar: 18gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days; refrigerate for up to a week or freeze for up to 3 months.

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