Pastel Sugar Cookie Sandwiches are a fun and sweet treat that feels like a little celebration in every bite. They’re made with soft, buttery sugar cookies in pretty pastel colors, with a creamy filling sandwiched right in the middle. The colors alone make these sandwiches perfect for springtime, Easter, or any time you want something cheerful and tasty to share.
I love making these cookies because they’re not only delicious but also really fun to decorate. I like to mix up the pastel shades and then sandwich them with a smooth vanilla or cream cheese frosting. One tip I’ve learned is to let the cookies cool completely before adding the filling so everything stays nice and neat. It makes the whole experience feel special, like you’re crafting a little edible gift.
These cookie sandwiches are perfect for parties, afternoon snacks, or even just a little treat with your coffee or tea. I’ve found that they bring smiles no matter who you share them with, and the soft cookies plus creamy filling combo is always a crowd-pleaser. If you’ve never tried making your own sugar cookie sandwiches, this recipe is an easy and delightful way to start!
Key Ingredients & Substitutions for Pastel Sugar Cookie Sandwiches
All-purpose flour: This is the base for your cookies. You can swap with gluten-free flour blends if needed, but results may vary slightly in texture.
Butter: Unsalted butter gives great flavor and smoothness. For dairy-free, try vegan margarine or coconut oil, but dough texture might change.
Food coloring gels: Gels give vibrant pastel colors without thinning the dough. Avoid liquid dyes as they can make dough sticky.
Powdered sugar in filling: Sift it to avoid lumps and get a smooth frosting. You can reduce sugar slightly for less sweetness.
Heavy cream or milk: Adds creaminess and a smooth spreadable texture to the filling. Use any milk (dairy or plant-based) if preferred.
How Do You Get Soft, Perfectly Shaped Sugar Cookies Every Time?
Getting soft, evenly baked sugar cookies means focusing on dough chilling, rolling, and baking time.
- Chill the dough: Refrigerate for at least 1 hour. This helps the butter firm up and prevents spreading while baking.
- Roll evenly: Use a light dusting of flour and roll dough about ¼ inch thick for tender cookies.
- Bake just right: Watch the edges for a hint of golden color. Soft cookies may look underbaked but will firm up as they cool.
- Cool properly: Let cookies rest on the sheet first, then transfer to a rack to avoid breaking.
Equipment You’ll Need
- Mixing bowls – I like large bowls to combine ingredients easily and keep everything tidy.
- Sifter or fine-mesh strainer – helps break up clumps of powdered sugar and ensures smooth icing.
- Food processor or mixing bowls and spoons – to evenly incorporate food coloring gel into the dough without mess.
- Rolling pin – makes rolling the dough to an even thickness simple and quick.
- Cookie cutters or a glass – to cut perfect circles for the cookies.
- Baking sheets with parchment paper – for easy removal and clean-up.
- Wire rack – to cool cookies evenly without breaking.
- Piping bag or spatula – for spreading or piping the filling smoothly between cookies.
Flavor Variations & Add-Ins
- Use almond or lemon extract in the dough for a different flavor; adds a bright, fresh taste.
- Add sprinkles or edible glitter to the dough before baking for extra sparkle and fun visuals.
- Include finely chopped nuts or dried fruit in the filling for more texture and flavor.
- Switch the filling to cream cheese frosting for a tangy contrast to the sweet cookies.
Pastel Sugar Cookie Sandwiches
Ingredients You’ll Need:
For the Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- Food coloring gels in pastel shades (pink, yellow, green, purple, etc.)
For the Filling:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1-2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
Gather around 1 hour and 30 minutes to 2 hours. Most of this time includes chilling the dough to help the cookies keep their shape, plus baking and cooling. The prep and assembly take about 30 minutes.
Step-by-Step Instructions:
1. Prepare the Sugar Cookie Dough:
Start by sifting the flour, baking soda, baking powder, and salt together in a medium bowl—this keeps things light. In a large bowl, cream the softened butter and granulated sugar for about 3 to 4 minutes until fluffy. Beat in the egg and vanilla extract until everything’s mixed well. Then, slowly add the dry ingredients alternately with the milk, beginning and ending with the dry mix. Mix just until combined—don’t overmix! Divide the dough evenly into bowls for each pastel color you want. Add a few drops of food coloring gel to each portion and gently knead or stir until the color spreads evenly.
2. Chill the Dough:
Shape each colored dough portion into a flat disc, wrap it tightly with plastic wrap, and chill them in the fridge for at least 1 hour. This makes the dough easier to roll out and helps your cookies keep their shape during baking.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper. Lightly flour your work surface and roll out one chilled dough disc to about ¼ inch thick. Use a round cookie cutter to cut circles from the dough, placing them about an inch apart on the baking sheet. Bake for 8-10 minutes, watching for edges to gently turn golden while staying soft in the middle. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack to cool completely. Repeat with all the dough colors.
4. Prepare the Filling:
In a medium bowl, beat the softened butter until nice and creamy. Gradually add the sifted powdered sugar, mixing well after each cup. Stir in vanilla extract, salt, and about 1 tablespoon of heavy cream or milk to make the filling smooth and easy to spread. If needed, adjust by adding a little more cream to thin or powdered sugar to thicken. Beat on high for 2-3 minutes until light and fluffy.
5. Assemble the Sandwiches:
Pair cookies of similar size and shape. Using a piping bag or a knife, spread a generous layer of the filling on the flat side of one cookie. Top it with the matching cookie and gently press together, letting the filling spread evenly to the edges.
6. Serve and Store:
Enjoy your pastel cookie sandwiches right away, or store them in an airtight container. They stay fresh at room temperature for up to 3 days or in the fridge for a week. If refrigerated, let them sit at room temperature for a little while before serving to bring back their soft, tender texture.
Can I Use Liquid Food Coloring Instead of Gel?
It’s best to use gel food coloring because it provides vibrant pastel colors without making the dough too wet. If you only have liquid coloring, use it sparingly to avoid changing the dough’s consistency.
How Should I Store Leftover Cookie Sandwiches?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. If refrigerated, bring them to room temperature before serving for the best texture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to 2 days in advance. Keep it wrapped tightly in the fridge until ready to roll and bake.
What Can I Use Instead of Butter in the Filling?
If you want a dairy-free option, try using a vegan butter substitute. Keep in mind that the texture and taste may vary slightly, but it still works well as a creamy filling.