Name: Pastel Sugar Cookie Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (225 g) unsalted butter, softened; 1½ cups (300 g) granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2¾ cups (345 g) all‑purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 tablespoons milk; Gel food coloring (pink, yellow, green, blue, and purple); ½ cup (115 g) unsalted butter, softened (for filling); 2 cups (240 g) powdered sugar (for filling); 2 tablespoons heavy cream or milk (for filling); 1 teaspoon vanilla extract (for filling); Pinch of salt (for filling)

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Pastel Sugar Cookie Sandwiches a soft, pastel-colored sugar cookie sandwiches filled with creamy vanilla frosting are my go-to for spring celebrations, baby showers, or whenever I want to brighten up the dessert table. These delicate, melt-in-your-mouth treats don’t just taste amazing—they look like something out of a dream with their soft rainbow hues.

Pastel Sugar Cookie Sandwiches

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the sugar cookies:

1 cup (225 g) unsalted butter, softened

1½ cups (300 g) granulated sugar

1 large egg

2 teaspoons vanilla extract

2¾ cups (345 g) all‑purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 tablespoons milk

Gel food coloring (pink, yellow, green, blue, and purple)

For the vanilla filling:

½ cup (115 g) unsalted butter, softened

2 cups (240 g) powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating my oven to 350 °F (175 °C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I beat together the butter and sugar until the mixture becomes light and fluffy—this takes about 2 minutes. Then I mix in the egg and vanilla extract.

In a separate bowl, I whisk the flour, baking soda, baking powder, and salt. I add this dry mix gradually to the wet ingredients, stirring on low speed until a dough forms. After that, I mix in the milk to soften the dough.

I divide the dough into five equal portions and knead in gel food coloring to make pastel shades of pink, yellow, green, blue, and purple.

I scoop out tablespoon-sized portions of dough, roll them into balls, and space them about 2 inches apart on the prepared baking sheet.

I bake the cookies for 8–10 minutes, just until the edges are set and the tops start to crack slightly—without browning. I let them rest for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

For the filling, I beat the softened butter until smooth, then slowly mix in powdered sugar, followed by the cream (or milk), vanilla, and salt. I keep beating until the mixture is fluffy and easy to spread.

Once the cookies are cool, I pair them by size and spread (or pipe) the filling onto the flat side of one cookie, pressing a second cookie on top to create the sandwich.

I let them rest for about 10 minutes so the filling firms up a bit before serving.

Servings and timing

Servings: Makes about 24 cookie sandwiches

Prep Time: 30 minutes

Cooking Time: 10 minutes

Total Time: 40 minutes

Calories: ~254 kcal per serving

Variations

I sometimes add lemon or almond extract to the cookie dough or filling for a twist on the classic vanilla flavor.

For a holiday version, I use seasonal colors—like red and green for Christmas or orange and black for Halloween.

I like to roll the edges of the filled sandwiches in colored sprinkles or sanding sugar for extra flair.

For a more decadent version, I swap the vanilla filling for a chocolate ganache or cream cheese frosting.

Storage/Reheating

I store these cookie sandwiches in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week—just letting them come to room temperature before serving. They also freeze well: I place them in a single layer on a baking sheet to freeze, then transfer to a container with parchment paper between layers. Thaw at room temp before enjoying. I don’t recommend reheating, as they’re best served at room temperature.

FAQs

How do I make the colors pastel instead of bold?

I use just a tiny amount of gel food coloring and knead it thoroughly into the dough. Gel is more concentrated than liquid, so I only need a small drop to get a soft, pastel shade.

Can I make the cookies in advance?

Yes, I often make the cookies a day or two ahead and store them unfrosted. I assemble the sandwiches the day I plan to serve them so the filling stays fresh and creamy.

What if I don’t have gel food coloring?

Liquid food coloring works in a pinch, but it may change the dough’s texture slightly. I’d reduce the milk by a teaspoon or so to compensate for the extra liquid.

Can I use a different filling?

Absolutely. I’ve tried cream cheese frosting, chocolate buttercream, and even marshmallow fluff. Just make sure it’s thick enough to hold the sandwich together.

How do I keep the cookies soft?

I make sure not to overbake them—they should be just set and not browned. Storing them in an airtight container also helps preserve their softness.

Conclusion

These pastel sugar cookie sandwiches are one of my favorite ways to bring color and cheer to the dessert table. Whether I’m hosting a spring brunch, packing a sweet treat for friends, or just enjoying a baking day at home, these pretty, delicious cookies never disappoint. They’re simple to make, fun to customize, and always a crowd-pleaser.

Recipe:

Pastel Sugar Cookie Sandwiches

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Author: Cheryl
Total Time: 40 minutes
Yield: 24 cookie sandwiches
Diet: Vegetarian

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Description

Soft and buttery pastel-colored sugar cookie sandwiches filled with creamy vanilla frosting—perfect for spring celebrations, baby showers, or adding a colorful touch to any dessert table.

Instructions

Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a large bowl, beat together the butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg and vanilla extract; mix until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
Add milk and mix until the dough is soft.
Divide the dough into five equal portions and knead in gel food coloring to create pastel shades.
Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on the baking sheet.
Bake for 8–10 minutes until the edges are set and the tops crack slightly without browning.
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the filling, beat softened butter until smooth, then add powdered sugar gradually, followed by cream or milk, vanilla extract, and a pinch of salt. Beat until fluffy.
Once cookies are cool, pair them by size. Spread or pipe filling onto the flat side of one cookie and sandwich with another.
Let the cookie sandwiches rest for 10 minutes to allow the filling to set before serving.