Ingredients
Equipment
Method
PREHEAT THE OVEN
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper, then set it aside.
MAKE THE COOKIE DOUGH
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the large egg and vanilla extract, mixing thoroughly until fully incorporated and smooth.
COMBINE THE DRY INGREDIENTS
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add these dry ingredients to your wet ingredients, mixing on low speed until just combined. The dough will appear thick but remain soft.
- Finally, add the 2 tablespoons of milk and mix until the dough comes together.
COLOR THE DOUGH
- Divide the cookie dough into five equal portions.
- Take each portion and, using a small amount of gel food coloring, tint it a different pastel color (pink, yellow, green, blue, and purple).
- Knead the coloring into the dough by hand until the color is evenly distributed and vibrant.
SHAPE AND BAKE
- Scoop approximately 1 tablespoon of colored dough for each cookie. Roll each portion into a smooth, round ball.
- Place these dough balls onto your prepared baking sheet, spaced about 2 inches apart.
- Bake for 8-10 minutes, until the edges are set and tops show slight cracks but are not browned.
- Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
MAKE THE VANILLA FILLING
- In a clean mixing bowl, beat the remaining softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed then increasing to medium.
- Mix in the heavy cream (or milk), vanilla extract, and a pinch of salt.
- Continue beating until the mixture becomes wonderfully fluffy and easily spreadable. Adjust consistency with more cream or powdered sugar if needed.
ASSEMBLE THE COOKIE SANDWICHES
- Once cookies are completely cool, match them into pairs of similar sizes.
- Using a piping bag fitted with a round tip, or a spoon, pipe or spread a generous amount of vanilla filling onto the flat side of one cookie.
- Gently place a second cookie on top and press lightly to spread the filling evenly to the edges.
SET BEFORE SERVING
- Allow the assembled cookie sandwiches to sit for about 10 minutes at room temperature before serving.
Nutrition
Notes
Butter temperature is crucial for both cookies and filling. Ensure your butter is softened but not melted. For the filling, you can use either heavy cream for a richer texture or milk for a lighter option. Experiment with flavor extracts like almond or lemon in either the cookie dough or buttercream. We highly recommend using high-quality gel food coloring for vivid colors. For consistent baking outcomes, weigh ingredients rather than using volume measurements. Consider chilling your divided and colored dough portions for 15-20 minutes before rolling and baking to prevent spreading. Ensure accurate oven temperature and avoid overmixing dough for crackled tops. Wear gloves when coloring dough for even distribution without streaks. Use the same cookie scoop measurement for consistent sizing. Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days. If warm, refrigerate for up to a week; let them come to room temperature for 15 minutes before serving for best texture. Freeze baked, unfilled cookies for up to 2 months; thaw at room temperature before filling. Buttercream filling can also be frozen for up to 1 month; thaw in the refrigerator and re-whip before using. Nutrition information is estimated based on common ingredients and serving sizes and may vary.