Pastel Sugar Cookie Sandwiches (Printable Version)

Buttery sugar cookies with pastel buttercream filling, ideal for spring celebrations.

# Ingredient List:

→ 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 (pink, yellow, green, blue, or as desired)

# Step-by-Step Instructions:

01 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
02 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2-3 minutes.
03 - Add egg and vanilla extract to the butter mixture. Beat 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 just begin to turn golden. Cool completely on wire racks.
09 - Beat butter until creamy. Add powdered sugar gradually, 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 to desired shade.
11 - Spread or pipe a layer of colored buttercream onto half of the cookies. Top with remaining cookies to form sandwiches.

# Tips from hearthlykitchen:

01 -
  • The texture is absolutely perfect with a crisp edge and soft center that melts in your mouth
  • You can customize the colors for any occasion making them your signature treat
  • They look impressive but are actually quite forgiving for beginner bakers
02 -
  • Chilling the dough is non negotiable or your cookies will spread into thin wafers
  • Overbaking even by one minute will make these lose their tender texture
  • Let the cookies cool completely before filling or the buttercream will melt
03 -
  • Roll dough between two sheets of parchment paper for easy cleanup and perfect thickness
  • Use an offset spatula to spread frosting smoothly for a professional bakery look

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