Name: Pastel Sugar Cookie Sandwiches
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Cuisine: American
Ingredients: 2 ¾ cups (345 g) all-purpose flour, spooned and leveled; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 1 cup (226 g) unsalted butter, softened to cool room temperature; 1 ¼ cups (250 g) granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 tablespoon pure vanilla extract; 2 tablespoons full-fat sour cream or plain Greek yogurt, room temperature; ¼ cup (50 g) additional granulated sugar for rolling (optional); 1 cup (226 g) unsalted butter, softened (for filling); 3 ½ – 4 cups (420–480 g) powdered sugar, sifted; ¼ teaspoon fine sea salt (for filling); 2 – 3 tablespoons heavy cream or whole milk, plus more as needed; 2 teaspoons pure vanilla extract (for filling); Gel food coloring in pastel shades; Pastel nonpareils or sprinkles (optional, for decoration); Edible glitter or sanding sugar (optional, for decoration)

Description

Delightful pastel sugar cookie sandwiches filled with creamy buttercream, perfect for any occasion.

Ingredients

Scale

2 ¾ cups (345 g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened to cool room temperature
1 ¼ cups (250 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
2 tablespoons full-fat sour cream or plain Greek yogurt, room temperature
¼ cup (50 g) additional granulated sugar for rolling (optional)
1 cup (226 g) unsalted butter, softened (for filling)
3 ½ – 4 cups (420–480 g) powdered sugar, sifted
¼ teaspoon fine sea salt (for filling)
2 – 3 tablespoons heavy cream or whole milk, plus more as needed
2 teaspoons pure vanilla extract (for filling)
Gel food coloring in pastel shades
Pastel nonpareils or sprinkles (optional, for decoration)
Edible glitter or sanding sugar (optional, for decoration)

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Instructions

Preheat the oven to 350°F (175°C) and line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add egg, egg yolk, vanilla, and sour cream to the butter mixture; beat until smooth.
Gradually add dry ingredients and mix until just combined.
Portion dough using a cookie scoop, roll into balls, and space on baking sheets.
Bake for 8–11 minutes until edges are set. Let cool on the sheets for 5 minutes before transferring to a wire rack.
For the buttercream filling, beat softened butter until smooth, then gradually add powdered sugar and mix until fluffy.
Divide and tint the buttercream with gel food coloring in pastel shades.
Pair cookies; pipe buttercream onto one cookie and sandwich with another. Roll edges in sprinkles if desired.
Refrigerate sandwiches for 20–30 minutes to set. Store in an airtight container.

Notes

Ensure all ingredients are at room temperature for best results. Customize colors for any occasion.

Nutrition

Serving Size: 1 sandwich
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg