Pastel Sugar Cookie Sandwiches (Print Version)
Delicate sugar cookies with pastel buttercream filling, ideal for spring celebrations and afternoon tea gatherings.
# 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)
# How-To:
01 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat the butter and granulated sugar on medium speed until light and fluffy, approximately 2–3 minutes.
03 - Add the egg and vanilla extract to the butter mixture, mixing until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until fully incorporated. Do not overmix.
05 - Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disc of dough to ¼ inch thickness. Cut out rounds with a 2-inch cookie cutter. Place cookies 1 inch apart on prepared baking sheets.
08 - Bake for 8–10 minutes or until edges are just beginning to turn golden. Let cool on the sheets for 2 minutes, then transfer to cooling racks to cool completely.
09 - Beat the butter until creamy. Slowly add powdered sugar, milk, vanilla, and salt, beating until smooth and fluffy.
10 - Divide the buttercream into small bowls and tint each with a different pastel food coloring until desired color is achieved.
11 - Spread or pipe a generous layer of buttercream onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.
12 - Allow assembled cookies to set for 20 minutes before serving to allow the filling to firm slightly.
# Expert Advice:
01 -
- These cookies look like they came from a fancy bakery but they are surprisingly forgiving and fun to make at home
- The buttercream can be tinted any pastel colors you love, making them perfect for baby showers, Easter, or birthday celebrations
02 -
- Chilling the dough is not optional here, warm dough spreads too much and you will lose those perfectly round edges
- Gel food coloring is infinitely superior to liquid drops which will throw off your frosting consistency
03 -
- Roll the dough between two sheets of parchment paper instead of on a floured surface for cookies that stay tender
- After cutting your rounds, gently press sprinkles onto the dough before baking for extra whimsy