Description
Delightfully colorful and soft pastel sugar cookie sandwiches filled with a creamy vanilla filling. These cookies are perfect for celebrations or a sweet treat, featuring vibrant pastel hues achieved with gel food coloring and a smooth, fluffy vanilla buttercream between two tender sugar cookies.
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 the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Make the Cookie Dough: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated to create the wet cookie base.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed. The dough will be thick but soft. Add the milk and continue mixing until well combined.
- Color the Dough: Divide the dough evenly into five portions. Tint each portion with a different gel food coloring (pink, yellow, green, blue, and purple) by kneading the color into the dough until evenly distributed and pastel toned.
- Shape and Bake: Scoop about 1 tablespoon of dough per cookie and roll each into a smooth ball. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 8-10 minutes until edges are set and the tops are slightly cracked but not browned. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Vanilla Filling: Beat the softened butter in a mixing bowl until smooth. Gradually add powdered sugar, then mix in heavy cream or milk, vanilla extract, and a pinch of salt. Continue beating until the filling is fluffy and spreadable. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
- Assemble the Cookie Sandwiches: Once the cookies are completely cool, pair them by similar sizes. Using a piping bag or spoon, spread a generous amount of vanilla filling onto the flat side of one cookie and sandwich with another cookie on top, pressing gently to distribute filling evenly.
- Set Before Serving: Allow the cookie sandwiches to sit for about 10 minutes at room temperature to let the filling firm up slightly for optimal texture.
Notes
- For best results, use gel food coloring to achieve vibrant pastel shades without altering the dough’s texture.
- If the dough becomes too soft while handling, refrigerate it for 15-20 minutes before rolling to make it easier to shape.
- Store cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let chilled cookies sit at room temperature before serving to ensure the best texture and flavor.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
