Name: Pastel Sugar Cookie Sandwiches Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 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); ½ cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; Pinch of salt

Ingredients

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)

½ cup unsalted butter, softened (for filling)

2 cups powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract (for filling)

Pinch of salt (for filling)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Add the milk and mix until the dough is smooth but thick.

Step 4: Divide the dough into five equal portions. Tint each portion with a different pastel gel food coloring, kneading each until the color is evenly distributed.

Step 5: Scoop about 1 tablespoon of dough for each cookie and roll into smooth balls. Place them 2 inches apart on the prepared baking sheet.

Step 6: Bake for 8-10 minutes, until edges are set and tops look slightly cracked but not browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: To make the filling, beat softened butter until smooth. Gradually add powdered sugar, then mix in heavy cream (or milk), vanilla extract, and a pinch of salt until fluffy and spreadable. Adjust consistency if needed.

Step 8: Pair cookies of similar size. Spread a generous amount of filling onto the flat side of one cookie, then top with its pair, pressing gently to spread the filling evenly.

Step 9: Let the assembled cookie sandwiches sit for about 10 minutes to allow the filling to firm up slightly before serving.

Tips & Variations

Use gel food coloring for vibrant pastel shades without altering the dough’s consistency.

For a flavored twist, add a teaspoon of lemon or almond extract to the filling instead of vanilla.

Chill the dough briefly before coloring and shaping for easier handling, especially in warm kitchens.

Substitute heavy cream with milk for a lighter filling texture.

Storage

Store the assembled cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Allow refrigerated cookies to come to room temperature before serving for the best texture. Unassembled cookies can be stored in an airtight container for up to 5 days.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is preferred because it provides vibrant color without adding extra liquid, which can affect the dough texture. If using liquid food coloring, add it sparingly to avoid making the dough too soft.

Can these cookies be frozen?

Yes, both the baked cookies and the assembled cookie sandwiches freeze well. Freeze cookies in a single layer in airtight containers or freezer bags for up to 3 months. Thaw completely before filling or serving.