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.

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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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.

Notes

Add lemon or almond extract to the dough or filling for a flavor twist.

Use seasonal colors for themed events (e.g., red and green for Christmas).

Roll the edges in sprinkles or sanding sugar for extra decoration.

Swap vanilla filling with chocolate ganache or cream cheese frosting for variation.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freeze in a single layer, then store with parchment between layers; thaw before serving.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie sandwich
Calories: 254
Sugar: 22g
Sodium: 85mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg