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Pastel Sugar Cookie Sandwiches Recipe

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These Pastel Sugar Cookie Sandwiches are a delightful treat featuring soft, buttery sugar cookies tinted in charming pastel hues and filled with a smooth, creamy vanilla buttercream. Perfect for festive occasions, they combine the sweet crispness of classic sugar cookies with a luscious filling, making each bite irresistibly delicious.

Ingredients

For the Sugar Cookies:

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Food coloring (pastel shades)

For the Filling:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Food coloring (pastel shades)

Substitutions:

  • Flour: Use gluten-free flour for a gluten-free option.
  • Butter: Coconut oil can be used for a dairy-free alternative.
  • Sugar: Substitute with coconut sugar for a healthier option.

Instructions

  1. Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing until well combined. Gradually incorporate the dry ingredients into the wet mixture until dough forms. Divide the dough into two equal parts.
  2. Color the Dough: Add a few drops of food coloring to each portion of dough, mixing until the desired pastel shade is achieved. Wrap each dough portion in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
  3. Bake the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out one portion of dough to about ¼ inch thickness and cut out shapes using cookie cutters. Place the cookies on the prepared baking sheets, spacing them apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheets for 15 minutes before transferring to wire racks to cool completely.
  4. Prepare the Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar while mixing until combined. Add the heavy cream and vanilla extract, beating the mixture until smooth and fluffy. Divide the filling into two parts and tint each with a different pastel food coloring.
  5. Assemble the Sandwiches: Once cookies are completely cooled, spread a generous amount of the colored filling on the flat side of one cookie. Top with another cookie and press gently to form a sandwich. Repeat until all cookies are filled and assembled.

Notes

  • To ensure even pastel coloring, add food coloring gradually and mix well.
  • Make sure cookies are completely cooled before assembling to prevent filling from melting.
  • You can store the assembled cookie sandwiches in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week.
  • Use parchment paper when rolling out dough to prevent sticking.
  • For dairy-free versions, substitute butter with coconut oil and heavy cream with a plant-based milk thickened slightly.

Find it online: https://mealsbykate.com/pastel-sugar-cookie-sandwiches-recipe/