Pastel Sugar Cookie Sandwiches (Printer-friendly)
Delicate sugar cookies with pastel buttercream filling for spring celebrations and afternoon tea.
# What You Need:
→ Sugar Cookies
01 - 2 ½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
→ Pastel Buttercream Filling
08 - ½ cup unsalted butter, room temperature
09 - 2 cups powdered sugar, sifted
10 - 1 ½ tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Pastel gel food coloring (pink, yellow, green, blue, or purple)
# How to Make It:
01 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat the butter and sugar on medium speed until light and fluffy, approximately 2–3 minutes.
03 - Add the egg and vanilla extract to the butter mixture, mixing until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
05 - Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disc of dough to ¼ inch thickness. Cut out rounds with a 2-inch cookie cutter. Place 1 inch apart on prepared sheets.
08 - Bake for 8–10 minutes or until edges are just beginning to turn golden. Let cool on the sheets for 2 minutes, then transfer to racks to cool completely.
09 - Beat the butter until creamy. Slowly add powdered sugar, milk, vanilla, and salt, beating until smooth and fluffy.
10 - Divide the buttercream into small bowls and tint each with a different pastel food coloring.
11 - Spread or pipe a generous layer of buttercream onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.
12 - Allow cookies to set for 20 minutes before serving.
# Expert Tips:
01 -
- These cookies strike that perfect balance between nostalgic childhood treats and something elegant enough for a bridal shower or afternoon tea
- The pastel buttercream creates such a stunning visual impact that people assume you spent hours on them
02 -
- If your dough is too firm after chilling, let it sit on the counter for 5 to 10 minutes before rolling. Cracking dough is so frustrating to work with.
- These cookies continue to firm as they cool, so don't worry if they seem slightly soft when you first take them out of the oven.
03 -
- Chill your filled cookies for about 15 minutes after assembly. This makes them easier to handle and package without the buttercream squishing out.
- When rolling the dough, work with one disc at a time while keeping the other in the refrigerator. This keeps the dough from getting too soft and sticky.