Description
Delightful pastel sugar cookie sandwiches featuring soft, colorful sugar cookies filled with a creamy vanilla frosting. Perfect for celebrations or everyday treats, these sandwiches combine buttery cookies with a luscious filling in charming shades of pink, yellow, green, blue, and purple.
Ingredients
Scale
For the Sugar Cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- Gel food coloring (pink, yellow, green, blue, and purple)
For the Vanilla Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Make the Cookie Dough: Beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients on low speed. The dough will be thick but soft. Then add the milk and mix just until combined.
- Color the Dough: Divide the dough into five equal portions. Use gel food coloring to tint each portion a different pastel shade—pink, yellow, green, blue, and purple—kneading until the color is evenly distributed.
- Shape and Bake: Scoop approximately 1 tablespoon of dough per cookie and roll into smooth balls. Place them about 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes until edges are set and tops look slightly cracked but not browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Vanilla Filling: Beat softened butter in a bowl until smooth. Gradually add powdered sugar, then mix in heavy cream or milk, vanilla extract, and a pinch of salt. Continue beating until fluffy and spreadable, adjusting consistency as needed.
- Assemble the Cookie Sandwiches: Pair cooled cookies by similar size. Spread a generous amount of vanilla filling on the flat side of one cookie using a piping bag or spoon. Top with the second cookie and gently press to spread filling evenly.
- Set Before Serving: Allow the assembled cookie sandwiches to rest for about 10 minutes so the filling can firm up slightly for the best texture.
Notes
- Use gel food coloring to achieve vibrant pastel colors without changing the dough’s texture.
- If the dough becomes too soft while handling, refrigerate it for 15-20 minutes before rolling.
- Store cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Let refrigerated cookies come to room temperature before serving for optimal texture.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 190
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
