Pastel Sugar Cookie Sandwiches (Printable)
Buttery sugar cookies with colorful pastel buttercream filling, ideal for spring celebrations.
# What You'll Need:
→ For the Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 tsp vanilla extract
→ For the Pastel Buttercream Filling
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tbsp milk
11 - 1 tsp vanilla extract
12 - Gel food coloring in pink, yellow, green, blue, or as desired
# How-To Steps:
01 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined.
02 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add egg and vanilla extract to the butter mixture, beating until fully incorporated.
04 - Gradually add flour mixture to the butter mixture, mixing until just combined. Do not overmix.
05 - Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness and cut rounds using a 2-inch cookie cutter.
08 - Place cookies 1 inch apart on prepared baking sheets and bake for 8-10 minutes until edges are just beginning to turn golden. Cool completely on wire racks.
09 - Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla extract. Beat until light and fluffy.
10 - Divide buttercream into small bowls and tint each with different pastel food coloring.
11 - Spread or pipe a layer of colored buttercream onto half of the cookies. Top with remaining cookies to form sandwiches.
# Expert Advice:
01 -
- These cookies manage to feel fancy and whimsical while being surprisingly forgiving to make
- The buttercream stays soft for days, so you can make them ahead without sacrificing that perfect bite-through texture
02 -
- Overmixing the dough once flour is added will make these cookies tough instead of tender
- Letting the dough chill properly prevents the cookies from spreading too thin in the oven
- Room temperature ingredients are non-negotiable for achieving that silky smooth buttercream texture
03 -
- Rotate your baking sheets halfway through baking for evenly golden cookies
- Use a kitchen scale for the most consistent results, especially with the flour