Description
These Pastel Sugar Cookie Sandwiches are soft, colorful, and buttery cookies sandwiched with a creamy vanilla filling. Featuring gentle pastel hues made with gel food coloring, they are perfect for spring celebrations, Easter, or gifting. The cookies bake up tender with a light crumb, and the sweet filling adds a luscious finishing touch to these delightful treats.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- Gel food coloring (pastel shades, as needed)
Vanilla Filling
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine and add moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently. Then add 2 tablespoons of milk and mix until a soft dough forms, ensuring it’s not overly sticky or dry.
- Color the Dough: Divide the dough into portions and tint each with gel food coloring to create pastel shades. Gel colors won’t affect the dough consistency, making them perfect for this task.
- Form Cookies: Roll the dough into tablespoon-sized balls and arrange them on the prepared baking sheet, spacing them slightly apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a tender bite.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. This prevents overbaking and maintains softness.
- Prepare the Filling: In a clean bowl, beat the softened butter until smooth. Gradually mix in the powdered sugar, vanilla extract, and a pinch of salt. Add milk or cream one tablespoon at a time until the filling becomes spreadable and fluffy.
- Assemble Sandwiches: Once the cookies are fully cooled, spread or pipe the vanilla filling onto the flat side of one cookie, then top it with another cookie to form a sandwich.
- Set Filling: Let the assembled cookie sandwiches rest for about 10 minutes to allow the filling to set, making them easier to handle and enjoy.
Notes
- Use gel food coloring to maintain the dough’s texture while achieving soft pastel shades.
- If the dough softens too much while shaping, chill it briefly in the refrigerator for easier handling.
- Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Allow refrigerated cookies to come to room temperature before serving for the best flavor and texture.
