Pastel Sugar Cookie Sandwiches (Printable)
Delicate sugar cookies with colorful pastel buttercream filling, ideal for spring gatherings and tea time treats.
# What You Need:
→ Sugar Cookies
01 - 2 ½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
→ Pastel Buttercream Filling
08 - ½ cup unsalted butter, room temperature
09 - 2 cups powdered sugar, sifted
10 - 1 ½ tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Pastel gel food coloring (pink, yellow, green, blue, or purple)
# Directions:
01 - Whisk together flour, baking powder, and salt in medium bowl. Set aside for later use.
02 - Beat butter and granulated sugar on medium speed until light and fluffy, approximately 2–3 minutes.
03 - Incorporate egg and vanilla extract, mixing until thoroughly combined.
04 - Gradually add dry ingredients to wet mixture, mixing just until flour is incorporated. Avoid overmixing.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap. Refrigerate minimum 30 minutes for easier handling.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On lightly floured surface, roll one dough disc to ¼ inch thickness. Cut rounds using 2-inch cookie cutter. Place 1 inch apart on prepared sheets.
08 - Bake for 8–10 minutes until edges begin turning golden. Cool on sheets 2 minutes, then transfer to cooling racks.
09 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy consistency achieved.
10 - Divide buttercream among small bowls. Tint each portion with different pastel food coloring, mixing until uniform color achieved.
11 - Spread or pipe generous layer of buttercream onto flat side of half the cookies. Top with remaining cookies to form sandwiches.
12 - Allow assembled cookies to set for 20 minutes before serving to prevent filling from shifting.
# Expert Hints:
01 -
- The buttercream is like eating a cloud, seriously light and not too sweet
- These look impressive but are actually quite forgiving if youre new to cookie decorating
02 -
- Chilling the dough is not optional, warm dough spreads too much and you lose those pretty edges
- Gel coloring is worth the extra trip to the store, liquid colors will ruin your frosting consistency
03 -
- Rotate your baking sheets halfway through for even browning
- Room temperature ingredients prevent the dreaded curdled butter situation