Pastel Sugar Cookie Sandwiches are a fun and colorful treat that combines soft, buttery sugar cookies with a creamy, sweet filling. The cookies are gently sweet and tender, and when you sandwich them together with the frosting or filling, you get a delightful mix of textures and flavors that feels just right for any celebration or gathering.
I love making these because the pastel colors bring such a cheerful vibe to the kitchen, and they’re a big hit with both kids and adults. Plus, it’s fun to customize the filling with different flavors or even add sprinkles for an extra pop of color and crunch. I always find it rewarding to see how happy these little cookie sandwiches make people when they bite into them.
The best way I like to enjoy these sandwiches is with a glass of cold milk or a hot cup of tea, especially on a quiet afternoon. They’re simple enough to make ahead and share with friends or bring to a potluck. Whenever I need a sweet pick-me-up, these cookies wrapped up with their creamy center always do the trick!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over saltiness. Make sure it’s softened but not melted for easier mixing. If dairy-free, try plant-based butter substitutes.
Flour: All-purpose flour gives structure and softness. For a gluten-free option, use a 1:1 gluten-free flour blend, but texture may vary slightly.
Gel Food Coloring: Gel colors work great for vibrant pastels without making the dough sticky. If you don’t have gels, liquid food coloring can work but use less to avoid soggy dough.
Powdered Sugar: Sifted powdered sugar makes the filling smooth and creamy. If you prefer less sweet, reduce sugar slightly but the filling may be less firm.
Vanilla and Almond Extracts: Vanilla is a must for warm flavor. Almond is optional but adds a lovely hint. You can skip almond extract or try lemon extract for a different twist.
How Do You Keep Sugar Cookies Soft and the Perfect Thickness?
The key is chilling the dough and rolling it evenly. Here’s how:
- Chill dough discs wrapped in plastic wrap for at least an hour. This prevents spreading and keeps cookies soft.
- Roll dough on a lightly floured surface to about ¼-inch thick for a nice balance between soft and sturdy.
- Don’t overbake—the edges should be light golden, with no browning. Check at 8 minutes and adjust timing.
Chilling also makes it easier to handle multiple colors without the dough getting sticky or warm in your hands. Keep leftover dough refrigerated.
Equipment You’ll Need
- Mixing bowls – I use these for mixing dough and filling because they’re sturdy and come in different sizes.
- Electric hand mixer or stand mixer – makes creamy frosting and cookie dough come together quickly and smoothly.
- Rolling pin – ensures even thickness for all your cookies, so they bake evenly.
- Cookie cutters (about 2-3 inch diameter) – I like round cutters for classic cookies, but you can use fun shapes too.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Cooling rack – helps cookies cool quickly and keeps them crisp on the edges.
Flavor Variations & Add-Ins
- Add a splash of lemon or orange zest to the frosting for a citrus twist that brightens the flavor.
- Mix in sprinkles or mini chocolate chips into the filling for fun texture and color.
- Use different extracts like peppermint or coconut in the frosting to match seasonal themes or personal taste.
- Swap vanilla extract for maple or caramel extract to add a deeper, richer flavor to your sandwiches.
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
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Pastel gel food coloring (pink, purple, blue, yellow, mint green, etc.)
For the Filling:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus at least 1 hour chilling time for the dough and 8-10 minutes baking per batch. Cooling and assembly add about 15-20 minutes, so plan for around 2 hours total.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt, then set it aside. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract if you like, and mix until everything is combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until everything comes together – don’t overmix the dough!
2. Divide and Color the Dough:
Divide the dough equally into 4 to 6 smaller bowls depending on how many pastel colors you’d like. Add a little bit of pastel gel food coloring to each bowl and gently knead the dough until the color is fully blended. Add more coloring if you want a stronger shade.
3. Chill the Dough:
Shape each colored dough portion into a flat disc and wrap it tightly with plastic wrap. Pop the discs into the fridge for at least 1 hour, or up to overnight. Chilling helps the dough firm up, making it easier to roll out and handle.
4. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. On a lightly floured surface, roll out each color of dough to about ¼-inch thickness. Use a round cookie cutter (2-3 inches wide) to cut out your cookies, rerolling scraps as needed. Place the cookies about 2 inches apart on the baking sheets. Bake for 8-10 minutes until the edges look set and the bottoms are lightly golden, but not browned. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Prepare the Filling:
In a large bowl, beat the softened butter until smooth. Slowly add powdered sugar, one cup at a time, beating on low speed until mixed well. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat everything on medium-high speed for 2-3 minutes until the filling is light and fluffy. If it feels too thick, add a teaspoon more cream or milk at a time until it’s spreadable but still thick.
6. Assemble the Sandwiches:
Match cookies in pairs by size and color, or mix colors to your liking. Spread or pipe a generous amount of filling onto the flat side of one cookie, then press another cookie gently on top to create a sandwich. Repeat this for all cookies.
7. Serve and Store:
Arrange your colorful sugar cookie sandwiches on a plate. Feel free to sprinkle with colorful sprinkles or decorations for an extra festive touch! Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring cookies back to room temperature before serving for the best taste and texture.
Enjoy your colorful and creamy Pastel Sugar Cookie Sandwiches!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough discs wrapped tightly in plastic wrap for up to 3 months. Thaw them overnight in the fridge before rolling and baking to get the best texture.
How Should I Store Leftover Cookie Sandwiches?
Store the sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let them come to room temperature before serving to enjoy the soft, creamy filling.
Can I Substitute the Butter in the Filling?
You can use a dairy-free butter substitute if needed, but keep in mind it may slightly change the flavor and texture. Make sure it’s softened for easy mixing.
How Do I Get Pastel Colors Without Food Coloring?
Natural pastel colors can be achieved using ingredients like beet juice for pink, matcha powder for green, or blueberry juice for purple. Start with a small amount and adjust until you get the shade you want!
