Description

These Pastel Sugar Cookie Sandwiches are delightful, soft sugar cookies tinted in beautiful pastel hues and filled with a creamy vanilla filling. Perfect for spring celebrations, tea parties, or anytime you want a colorful, sweet treat that’s as visually appealing as it is delicious.

Ingredients

Scale

For the Sugar Cookies:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons milk
Gel food coloring (pink, yellow, green, blue, and purple)

For the Vanilla Filling:

½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
Make the Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, roughly 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing at low speed. The dough will be thick yet soft. Add the milk and mix until well combined.
Color the Dough: Divide the dough into five equal portions. Using gel food coloring, tint each portion with a different pastel color such as pink, yellow, green, blue, and purple. Knead the coloring into the dough until evenly blended.
Shape and Bake: Scoop about 1 tablespoon of dough for each cookie and roll it into a smooth ball. Place the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart. Bake for 8 to 10 minutes, until the edges are set and the tops look slightly cracked but aren’t browned. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Vanilla Filling: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then mix in the heavy cream (or milk), vanilla extract, and a pinch of salt. Continue beating until the filling is fluffy and spreadable. Adjust the consistency by adding more cream if it’s too thick or more powdered sugar if it’s too thin.
Assemble the Cookie Sandwiches: Once cooled, pair cookies of similar size. Using a piping bag or spoon, spread a generous amount of filling onto the flat side of one cookie, then place the second cookie on top and gently press to evenly distribute the filling.
Set Before Serving: Let the assembled cookie sandwiches sit for about 10 minutes to allow the filling to firm up slightly before serving.

Notes

Use gel food coloring for vibrant pastel colors without altering the dough’s consistency.
Do not overbake to keep cookies soft and chewy with slightly cracked tops.
For a dairy-free option, substitute butter with vegan margarine and use plant-based milk in the filling.
Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
The filling consistency can be adjusted to suit your preference by varying the amount of cream or powdered sugar.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie sandwich (2 cookies with filling)
Calories: 180
Sugar: 16g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg

Keywords: pastel sugar cookies, cookie sandwiches, vanilla filling, colorful cookies, spring desserts, soft sugar cookies