Ingredients
FOR THE SUGAR COOKIES:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated 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, and purple)
FOR THE VANILLA FILLING:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing thoroughly until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be thick but soft. Incorporate the milk and mix until evenly combined.
- Color the Dough: Divide the dough evenly into five portions. Using gel food coloring, tint each portion a different pastel shade—pink, yellow, green, blue, and purple. Knead the food coloring into each dough portion until uniformly distributed.
- Shape and Bake: Scoop about 1 tablespoon of each colored dough and roll into smooth balls. Place them onto the prepared baking sheet about 2 inches apart to allow room for spreading. Bake for 8-10 minutes, or until the edges are set, and the surfaces are slightly cracked but not browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Vanilla Filling: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar while continuing to beat the mixture. Mix in the heavy cream (or milk), vanilla extract, and a pinch of salt. Beat the filling until it is fluffy and spreadable. If too thick, add more cream; if too thin, add more powdered sugar to adjust consistency.
- Assemble the Cookie Sandwiches: Once the cookies are completely cooled, pair them by size. Using a piping bag or spoon, spread a generous amount of the vanilla filling onto the flat side of one cookie. Place the matching cookie on top and gently press to sandwich the filling evenly.
- Set Before Serving: Let the cookie sandwiches sit at room temperature for about 10 minutes to allow the filling to firm up slightly, enhancing the texture before serving.
Notes
- Use gel food coloring for vibrant pastel colors without altering the dough’s consistency.
- Be sure not to overbake the cookies to maintain their soft, tender texture.
- Adjust the filling consistency by adding more heavy cream or powdered sugar as needed for easy spreading.
- Store the assembled cookie sandwiches in an airtight container at room temperature for up to 3 days.
- These cookies can be made a day ahead; just assemble the sandwiches before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
