Pastel Sugar Cookie Sandwiches (Printable)

Buttery sugar cookies with colorful pastel buttercream filling, ideal for spring celebrations.

# What You'll Need:

→ 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

→ 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 (pink, yellow, green, blue or as desired)

# How-To Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl until evenly 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 and dough forms.
05 - Divide dough in half, flatten into discs, wrap tightly in plastic wrap, 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 out dough to 1/4-inch thickness. Cut out rounds using a 2-inch cookie cutter.
08 - Place cut cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges are just beginning to turn golden. Transfer to wire racks and cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla extract. Beat until light and fluffy.
11 - Divide buttercream into small bowls and tint each with different pastel food coloring.
12 - Spread or pipe a layer of colored buttercream onto half of the cookies. Top with remaining cookies to form sandwiches.

# Expert Tips:

01 -
  • The cookies are impossibly tender, almost shortbread-like but with a slight chew that keeps them from feeling too delicate
  • You can customize the pastel colors for any occasion baby showers, Easter, or just because Tuesdays need more color
  • They actually taste better the second day when the buttercream has had time to soften the cookies slightly
02 -
  • Overbaking by even a minute makes these cookies lose their signature tenderness, pull them out when edges just begin to color
  • The dough must be thoroughly chilled or the cookies will spread too much and lose their perfect round shape
  • Room temperature buttercream spreads more easily than cold, so let it sit for 15 minutes before filling
03 -
  • Use an offset spatula to spread buttercream, it gives you that perfect swirl without touching the cookie edges
  • Place finished sandwiches in the fridge for 15 minutes to set the buttercream before serving, especially in warm weather

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