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Pastel Sugar Cookie Sandwiches: A Delicious & Easy Recipe

  • Total Time: 165 minutes
  • Yield: 24-36 cookie sandwiches 1x

Description

Pastel sugar cookie sandwiches with creamy, colorful buttercream. Perfect for spring or any sweet occasion!

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Gel food coloring (pink, blue, yellow, green, purple – your choice!)
  • Sprinkles (pastel colors)
  • Edible glitter

Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
  3. Beat in egg, vanilla extract, and almond extract (if using) until well combined. Scrape down the sides of the bowl.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap.
  6. Refrigerate the dough for at least 2 hours, or preferably overnight.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness.
  9. Use cookie cutters to cut out desired shapes.
  10. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
  11. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Repeat with remaining dough.
  14. In a large bowl, cream the softened butter until light and fluffy (3-5 minutes).
  15. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
  16. Add the milk or heavy cream, vanilla extract, and salt. Beat until smooth and creamy. Adjust liquid/sugar for desired consistency.
  17. Divide the frosting into separate bowls. Add a drop or two of gel food coloring to each bowl and mix until the desired color is achieved.
  18. Select two cookies of the same shape and size for each sandwich.
  19. Spread a generous amount of buttercream frosting onto the flat side of one cookie.
  20. Top with the second cookie, pressing gently to adhere.
  21. If desired, decorate the edges of the sandwiches with sprinkles or edible glitter.
  22. Place the assembled cookie sandwiches in the refrigerator for about 30 minutes to allow the frosting to set.
  23. Serve and Enjoy!

Notes

  • Use room temperature ingredients for best results.
  • Don’t overmix the dough.
  • Chilling the dough is essential.
  • Use parchment paper or silicone baking mats.
  • Don’t overbake the cookies.
  • Let the cookies cool completely before frosting.
  • Use gel food coloring.
  • Get creative with decorations!
  • Cookies Spreading Too Much: Chill dough longer, use correct butter amount, avoid overmixing.
  • Cookies Too Tough: Avoid overmixing, measure flour accurately.
  • Frosting Too Thin: Add more powdered sugar.
  • Frosting Too Thick: Add more milk or cream.
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes

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Find it online: https://www.beerecipe.com/pastel-sugar-cookie-sandwiches/