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Pastel Sugar Cookie Sandwiches with Creamy Vanilla Filling Recipe

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★★★★★

4.5 from 147 reviews

Soft, colorful, and buttery, these Pastel Sugar Cookie Sandwiches feature creamy vanilla buttercream filling and gentle pastel hues—perfect for spring celebrations, Easter, or gifting. The cookies are tender with slightly crisp edges and pair beautifully with the smooth, sweet filling, making a delightful treat that stays fresh for days.

Ingredients

Scale

Cookie Dough Ingredients

  • 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)

Buttercream Filling Ingredients

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1–2 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • 1 pinch salt

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a mixing bowl, cream softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process traps air for tender cookies.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, giving the dough a rich and sweet aroma.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt for a balanced leavening and flavor profile.
  5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients and stir until just combined. Avoid overmixing to keep cookies tender. Add 2 tablespoons of milk to soften the dough.
  6. Tint Dough with Gel Coloring: Divide the cookie dough into portions and gently blend in gel food coloring to achieve soft pastel shades without altering dough consistency. Chill if dough becomes too soft to handle.
  7. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place them evenly spaced on the prepared baking sheet.
  8. Bake the Cookies: Bake for 8–10 minutes, until edges are firm but centers remain soft, creating a tender yet slightly crisp texture.
  9. Cool the Cookies: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely to prevent melting of the filling later.
  10. Prepare the Vanilla Buttercream Filling: Beat softened butter until creamy, then gradually add powdered sugar, vanilla extract, and a pinch of salt. Mix in milk or cream until the filling is light, fluffy, and spreadable.
  11. Assemble the Cookie Sandwiches: Match cooled cookies by size. Spread or pipe a generous layer of the vanilla buttercream on the flat side of one cookie, then gently press a second cookie on top.
  12. Set the Filling: Let the assembled sandwiches sit for about 10 minutes to allow the filling to firm up for better handling and enhanced texture.

Notes

  • Use gel food coloring to maintain dough texture and achieve vivid pastel hues without watering down the dough.
  • If the dough gets too soft while working, chill it for 10–15 minutes to make it easier to shape and prevent color bleeding.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Bring to room temperature before serving for best flavor and texture.
  • Match cookies by size to ensure even filling distribution and a balanced sandwich.

Keywords: Buttercream Sandwich Cookies, Easter desserts, Pastel Sugar Cookie Sandwiches, spring cookies

Find it online: https://kitchenwithkai.com/pastel-sugar-cookie-sandwiches-with-creamy-vanilla-filling-recipe/