Pastel and White Cookies

Pastel and White Cookies

The ultimate bakery cookie gets a springtime flair in this pretty, pastel recipe.


4 to 5 dozen cookies



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup Granulated Sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup buttermilk


  • 1 (1 lb.) box Confectioners Sugar
  • 3 tablespoons light corn syrup
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 4 to 6 tablespoons water
  • food coloring, various colors



Preheat oven to 350°F. Line 4 cookie sheets with parchment paper, and set aside.

In a medium bowl, combine flour, baking soda and salt; set aside.

In a large mixing bowl, with electric mixer at medium speed, beat butter, sugar, eggs and vanilla until light and fluffy, about 3 minutes. Reduce mixer to low speed. Add flour mixture and buttermilk alternately in three batches, beginning and ending with flour mixture; mix until combined. Do not over mix.

For best results, use a small cookie scooper, or fill a pastry bag with batter. Drop 1-inch rounds of batter, 2 inches apart, onto prepared cookie sheets. Bake approximately 7 to 12 minutes, or until edges are slightly golden and cookies spring back to the touch. Transfer cookies to wire rack; cool completely before icing.


Mix sugar, corn syrup, lemon juice, vanilla and 4 tablespoons of water until smooth. If needed, gradually add additional water, 1/2 teaspoon at a time, until icing is thick but easily spreadable. Remove approximately half of the icing into a separate bowl; set aside to keep as white icing. Divide remaining icing evenly into 2 to 3 separate bowls, depending on the number of colors you will use. Add 1 to 2 drops food coloring to each icing bowl; mix well until you reach desired pastel colors.

Decorating Cookies

You will need 3 to 4 small icing spatulas or large size ice cream sticks for each of the icing colors. First, spread white icing onto one half of the flat side of the cookie, forming a straight edge down the middle. Set on parchment paper; allow icing to dry 10 minutes before icing the other side with the pastel icing. Allow icing to dry approximately 1 hour.

Store cookies in an airtight container, keeping them separated by layers of wax paper.