Pastel Sugar Cookie Sandwiches (Printable)

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

# What You'll Need:

→ Sugar Cookies

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

→ Pastel Buttercream Filling

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Gel food coloring (pink, yellow, green, blue, or as desired)

# How-To Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined.
02 - Beat 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 wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F and 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.
09 - Bake for 8-10 minutes until edges are just beginning to turn golden. Cool completely on wire racks.
10 - Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla extract. Beat until light and fluffy.
11 - Divide buttercream into small bowls and tint each with a different pastel food coloring.
12 - Spread or pipe a layer of colored buttercream onto half of the cookies. Top with remaining cookies to form sandwiches.

# Expert Advice:

01 -
  • The buttercream stays soft and creamy even after days, making these perfect for making ahead
  • You can customize the colors for any occasion, from baby showers to holidays
02 -
  • Chill the dough thoroughly or the cookies will spread too much and lose their defined edges
  • Let the baked cookies cool completely before filling or the buttercream will melt and slide off
03 -
  • Roll the dough between two sheets of parchment paper to prevent sticking without adding excess flour
  • For extra flair, roll the filled cookie edges in pastel sprinkles or nonpareils immediately after assembling

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