Pastel Sugar Cookie Sandwiches are a sweet and colorful treat that makes every bite a little celebration. They’re made with soft sugar cookies in lovely pastel shades that sandwich around a creamy, dreamy filling. The cookies are just the right balance of tender and chewy, with a hint of vanilla that pairs perfectly with the smooth frosting inside.
I love making these cookies for springtime or any happy occasion because they’re as fun to look at as they are to eat. I like to mix up the pastel colors, so there’s always a pretty mix on the plate. Plus, they’re great for sharing since everyone can pick their favorite color and enjoy a little sandwich of sweetness.
One of my favorite ways to serve these is chilled, right out of the fridge when the filling is cool and the cookies hold together perfectly. They’re fantastic for parties, gifts, or just when you want a little sweet pick-me-up. I always find that they bring a smile to people’s faces, and honestly, that’s the best part of making them.
Key Ingredients & Substitutions
Butter: Softened unsalted butter is a must for both cookies and filling. It gives richness and creaminess. If you need, you can use salted butter but reduce added salt slightly.
Flour: All-purpose flour is best for that tender cookie texture. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
Extracts: Vanilla extract is the main flavor, and almond extract adds a lovely touch if you like it. If you don’t have almond extract, simply leave it out.
Food Coloring: Use gel food coloring for vibrant pastel colors without thinning the dough. Liquid colors may change dough consistency.
Powdered Sugar: Essential for a smooth, sweet filling. Make sure to sift it well to avoid lumps in the cream.
Heavy Cream or Milk: Adds creaminess to the filling. Heavy cream yields a richer texture, but milk works well too.
How Do You Get Soft, Colorful Sugar Cookies That Don’t Spread Too Much?
Soft, pastel sugar cookies need a careful balance to hold shape without browning.
- Chill dough if it feels too sticky. Cooler dough rolls out better.
- Roll dough about ¼ inch thick for that tender bite.
- Use a sharp cookie cutter and press straight down to get clean edges.
- Bake at 350°F and watch them closely — take them out when edges are just set, no browning.
- Let cookies cool on the baking sheet first, then move to a rack to keep them from breaking.
What’s the Best Way to Make Creamy Filling That Holds its Shape?
Getting the cream filling smooth and firm enough for sandwiching is key.
- Beat softened butter first until creamy, about 2-3 minutes.
- Add powdered sugar slowly to avoid a powdery mess; mix low then increase speed.
- Add vanilla and a pinch of salt for flavor balance.
- Add cream or milk one tablespoon at a time — too much can make it runny.
- Stop once filling is smooth, spreadable, but holds peaks when piped or spooned.
Equipment You’ll Need
- Mixing bowls – I prefer large bowls to comfortably mix dough and frosting without spills.
- Electric mixer – makes creaming butter and beating frosting quick and easy.
- Roller and cookie cutters – for shaping the cookies evenly and getting perfect rounds.
- Baking sheets with parchment paper – keeps cookies from sticking and makes cleanup simple.
- Wire cooling rack – helps cookies cool quickly and stay crisp on the edges.
- Spatula or piping bag – useful for spreading or piping the creamy filling neatly.
Flavor Variations & Add-Ins
- Use lemon or orange zest in the dough or filling for a citrus twist that brightens the flavor.
- Add ½ teaspoon of cinnamon or nutmeg into the dough for a warm, spicy note.
- Mix in sprinkles, mini chocolate chips, or chopped nuts into the filling for texture and fun.
- Switch vanilla with coconut extract for a tropical flavor in the frosting.
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
- ½ teaspoon almond extract (optional)
- Food coloring in pastel shades (pink, blue, green, purple, yellow, etc.)
For the Cream Filling:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 to 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, around 8-10 minutes to bake the cookies, and additional time to cool and assemble the sandwiches. Plan for about 1 hour in total, including cooling and mixing time.
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt, then set aside. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until it looks light and fluffy, about 3 to 5 minutes. Beat in the egg, vanilla extract, and almond extract if you’re using it. Slowly add the dry ingredients to the wet mix, stirring until a dough forms.
Divide the dough equally into several bowls based on how many pastel colors you want. Add a few drops of your chosen pastel food coloring to each bowl and gently knead or stir the dough to spread the color evenly.
2. Shape and Bake the Cookies:
Lightly flour your work surface and roll the dough out to about ¼ inch thickness. Use a round cookie cutter (2 to 2½ inches wide) to cut out shapes. Place the cookies about an inch apart on your prepared baking sheets. Bake for 8 to 10 minutes, just until the edges are set and the cookies feel slightly firm when touched—be careful not to let them brown.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Cream Filling:
With an electric mixer, beat the softened butter until smooth and creamy. Add powdered sugar gradually, one cup at a time, mixing on low speed to start, then raising to medium to get a silky finish. Stir in the vanilla extract and a pinch of salt. Add heavy cream or milk slowly, one tablespoon at a time, until your filling is spreadable but still holds its shape nicely.
4. Assemble the Sandwiches:
Pair cookies that are about the same size. Spread or pipe a nice dollop of cream filling on the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with the rest of your cookies and filling.
5. Serve and Store:
Arrange your colorful cookie sandwiches on a plate and serve. If you have leftovers, keep them in an airtight container at room temperature for up to three days or refrigerate to keep them fresh longer.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough after dividing and coloring it. Wrap each portion tightly and thaw in the fridge overnight before rolling and baking as usual.
How Should I Store the Cookie Sandwiches?
Store them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate and bring to room temperature before serving for the best texture.
Can I Substitute Milk for Heavy Cream in the Filling?
Absolutely! Use milk if you don’t have heavy cream, but add it gradually to avoid making the filling too thin. Heavy cream will give a richer, creamier texture.
How Do I Get Even Pastel Colors in the Dough?
Use gel food coloring, which gives vibrant pastel shades without thinning the dough. Add just a few drops and mix well for an even color throughout.
