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Pastel Sugar Cookie Sandwiches

Brighten up your day with these vibrant and delightful pastel sugar cookie sandwiches filled with luscious vanilla frosting. Perfect for any occasion!
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Préparation 30 minutes
Cuisson 10 minutes
Temps total 40 minutes
Portions: 24 sandwiches
Plat: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Préparation Notes

Ingrédients
  

For the Sugar Cookies
  • 1 cup unsalted butter, softened Can substitute with margarine or coconut oil for dairy-free option.
  • 1.5 cups granulated sugar Can substitute with coconut sugar for lower glycemic index.
  • 1 large egg Replace with flaxseed meal for a vegan option.
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour Use gluten-free flour blend for gluten-free cookies.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons milk Can substitute with almond milk or coconut milk.
  • various gel food coloring (pink, yellow, green, blue, and purple) For a colorful touch.
For the Vanilla Filling
  • 0.5 cup unsalted butter, softened Use vegan butter for dairy-free version.
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream or milk Almond milk or coconut cream for dairy-free.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Préparation
 

Preparation
  1. Prep your workspace and ingredients by ensuring your kitchen is tidy and gathering all necessary tools and ingredients.
  2. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
Making the Dough
  1. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  2. Add in the egg and vanilla extract, mixing until well incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed. Add the milk and mix until fully combined.
  5. Divide the dough into five portions and tint each with gel food coloring.
Baking the Cookies
  1. Scoop about 1 tablespoon of dough, roll into a ball, and place on the baking sheet, spaced 2 inches apart.
  2. Bake for 8-10 minutes, until edges are set—and tops are cracked, but not browned. Cool on the sheet for 5 minutes before transferring to a wire rack.
Making the Filling
  1. Beat softened butter in a bowl until smooth. Gradually add powdered sugar, mixing until combined.
  2. Incorporate heavy cream, vanilla extract, and salt; beat until fluffy and spreadable.
Assembling
  1. Pair cooled cookies by size. Spread filling on the flat side of one, and top with another cookie.
  2. Allow to sit for 10 minutes for the filling to firm up slightly.

Notes et conservation

Chill dough for 30 minutes for better-shaped cookies. Keep an eye on baking time to prevent overbaking. Experiment with different flavors in the filling for variety.