Description
These soft-baked sugar cookie sandwiches are everything you want in a spring treat—pastel-hued, pillowy soft, and filled with a dreamy vanilla center. Each bite delivers that perfect balance between melt-in-your-mouth cookies and rich, creamy filling. They’re eye-catching enough for your dessert table but easy enough for a casual baking day with the kids.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened to room temp
- 1 ½ cups white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- Gel food coloring (pink, yellow, green, blue, purple)
For the Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat & Prep:
- Start by heating your oven to 350°F (175°C). Line baking sheets with parchment paper so you’re ready to roll (literally).
- Cream Butter & Sugar:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 2 minutes of mixing will do. Add in the egg and vanilla extract and stir until everything is smooth.
- Mix the Dry Ingredients:
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry mix to the wet ingredients, stirring on low until combined. Add milk and continue mixing until the dough holds together—soft but not sticky.
- Add the Color:
- Divide your dough into five equal portions. Tint each one with a few drops of gel food coloring until you get beautiful pastel shades. Gel is key here—it gives vibrant color without messing with your dough’s texture.
- Shape & Bake:
- Scoop out tablespoon-sized balls and roll them smooth. Place on your baking sheet, giving them space to spread. Bake for 8 to 10 minutes. You’re looking for set edges and soft centers—no browning! Cool them for 5 minutes on the tray, then transfer to a rack.
- Whip Up the Filling:
- While cookies cool, beat the butter until creamy. Gradually add in powdered sugar, followed by cream or milk, vanilla, and that pinch of salt. Mix until it’s soft, spreadable, and fluffy. Adjust texture with more cream or sugar if needed.
- Assemble:
- Pair up cookies by size. Spread or pipe your filling onto the flat side of one cookie, then sandwich with another. Press lightly to even out the filling.
- Let Them Set:
- Allow sandwiches to rest at room temp for 10 minutes so the filling can firm up. Then they’re ready to devour—or stack onto a party platter!
Notes
🍪 Tips & Tricks
- Use gel food coloring for bold pastel hues without watering down your dough.
- If your dough gets too soft from handling, chill it for 15-20 minutes to firm it up.
- Store assembled cookies in an airtight container. They keep well at room temp for 3 days, or up to a week in the fridge.
- Bringing refrigerated cookies back to room temp before serving gives the best soft texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
- Calories: 254 mg
- Cholesterol: 41 mg