Description
These Pastel Sugar Cookie Sandwiches are soft, buttery cookies rolled in colored sugar and filled with creamy frosting to create delightful sandwich treats perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup milk
- 1/2 cup colored sugar (for rolling)
Frosting
- 1 batch frosting (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Wet Flavors: Incorporate the egg, vanilla extract, and almond extract into the creamed butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed for even mixing.
- Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing which can toughen the cookies.
- Add Milk: Stir in the milk until the dough is smooth and soft but not sticky, adjusting slightly if needed to achieve the right consistency.
- Prepare Dough Balls: Pour the colored sugar into a shallow bowl. Using a tablespoon or small cookie scoop, scoop out portions of dough and roll each into approximately 1 inch diameter balls.
- Coat with Sugar: Roll each dough ball in the colored sugar until completely coated for a festive and crunchy exterior.
- Arrange for Baking: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Flatten Cookies: Gently flatten each dough ball with the bottom of a glass or your fingers to form discs, ensuring even baking and the right cookie shape.
- Bake: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden but centers remain soft for a tender result.
- Cool Slightly: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, preventing breakage with warm cookies.
- Frost Cookies: Once fully cooled, spread frosting onto the flat side of one cookie to build the sandwich.
- Assemble Sandwiches: Top the frosted cookie with another cookie, pressing gently to form a neat sandwich without squeezing out the frosting.
- Repeat Assembly: Continue the frosting and sandwiching process with all remaining cookies and frosting.
- Serve or Store: Serve these pastel sugar cookie sandwiches immediately or store them in an airtight container at room temperature for up to 3 days to retain freshness and flavor.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to maintain tender cookies.
- Colored sugar can be substituted with sprinkles for added texture and decoration.
- Use your favorite frosting flavor to customize the cookie sandwiches (vanilla, cream cheese, or buttercream are excellent choices).
- Let the cookies cool completely before frosting to prevent melting.
- For longer storage, refrigerate the sandwiches and bring to room temperature before serving.
