Pastel Sugar Cookie Sandwiches (Printable View)

Buttery sugar cookies with colorful pastel buttercream filling, ideal for spring celebrations and festive gatherings.

# What You'll Need:

→ For the Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 tsp vanilla extract

→ For the Pastel Buttercream Filling

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tbsp milk
11 - 1 tsp vanilla extract
12 - Gel food coloring in pastel shades (pink, yellow, green, blue)

# How-To Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl until evenly distributed.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2–3 minutes.
03 - Add egg and vanilla extract to the butter mixture, beating until fully incorporated.
04 - Gradually add flour mixture to the butter mixture, mixing until just combined. Do not overmix.
05 - Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out rounds using a 2-inch cookie cutter.
08 - Place cookies 1 inch apart on prepared baking sheets. Bake for 8–10 minutes until edges begin to turn golden. Cool completely on wire racks.
09 - Beat softened butter until creamy. Gradually add powdered sugar, then milk and vanilla extract. Beat until light and fluffy.
10 - Divide buttercream into small bowls and tint each with a different pastel food coloring.
11 - Spread or pipe a layer of colored buttercream onto half of the cookies. Top with remaining cookies to form sandwiches.

# Expert Advice:

01 -
  • The buttery dough practically melts in your mouth while staying sturdy enough for party transport
  • Those soft pastel colors make people assume you spent hours on something that actually comes together quickly
02 -
  • Dough that's too soft spreads into odd shapes, so don't skip or rush that chilling step
  • Overworking the dough once the flour is added makes these tough instead of tender
03 -
  • Rotate your baking sheets halfway through for perfectly even browning
  • Roll dough between two sheets of parchment paper instead of on the counter to keep it from sticking

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