Warm pastels, pillowy sugar cookies, and a cloud of vanilla filling — these sandwich cookies are the kind of treat that lifts a brunch or a bake sale in one bite. They’re simple to make and look like you spent hours decorating.
Make the dough, tint in gentle colors, and assemble while the cookies are still tender. These pastel sugar cookie sandwiches are perfect for spring, showers, and sending to school with a smile.
If you love small projects with big payoff, this recipe is for you. Try pairing them with cold milk or a lemon tea for contrast.
Why You’ll Love This Pastel Sugar Cookie Sandwiches Recipe
- Bright, baker-friendly pastel colors without complicated icing.
- Soft, tender cookie texture that holds a creamy filling.
- Quick mixing method with everyday pantry ingredients.
- Customizable colors and flavors for holidays or parties.
- Kid-friendly assembly makes these a fun activity.
- Freezable dough and finished sandwiches for make-ahead convenience.
The balance here is key: the cookies are tender rather than crisp, with a slightly springy edge that gives way to a smooth, buttery vanilla filling. The pastel hues make them visually festive, while the subtle vanilla keeps them crowd-pleasing and not overly sweet.
"★★★★★ These were the cutest cookies at our Easter brunch. Soft, not too sweet, and the filling is dreamy. My kids helped tint the dough — 10/10!" — Claire R.
If you enjoy classic sandwich cookies, you’ll find this Pastel Sugar Cookie Sandwiches Recipe even easier to adapt for themes and flavors.
Key Ingredients for Pastel Sugar Cookie Sandwiches Recipe
Butter (unsalted). Use high-quality unsalted butter that is soft but not melted; it controls the fat content and lets you dial salt precisely. If you substitute salted butter, reduce or omit added salt to avoid an overly salty cookie. For best flavor, buy European-style butter for a richer mouthfeel.
Granulated sugar. This provides structure and a clean sweetness; creaming sugar with butter traps air and lightens the dough. You can swap up to half for superfine sugar for an even finer crumb, but using brown sugar will produce a moister, chewier cookie and change the color.
All-purpose flour. The protein level in AP flour gives these cookies enough structure to sandwich without being tough. If you use cake flour, expect a softer, more tender cookie that might spread more; add a tablespoon of flour per cup to compensate. Bread flour will make cookies too dense.
Gel food coloring. Gel colors give vivid pastel shades without adding liquid that would change dough consistency. Powdered color or concentrated gel is best; liquid food coloring can thin the dough and affect baking time. Natural colorants (beet, turmeric) will result in more muted or variable shades.
For a similar themed treat, consider how small color shifts and fillings change the final presentation.
Full Ingredient List for Pastel Sugar Cookie Sandwiches Recipe
-
FOR THE SUGAR COOKIES:
-
1 cup unsalted butter, softened
-
1 ½ cups granulated sugar
-
1 large egg
-
2 teaspoons vanilla extract
-
2 ¾ cups 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 unsalted butter, softened
-
2 cups powdered sugar
-
2 tablespoons heavy cream or milk
-
1 teaspoon vanilla extract
-
Pinch of salt
See color and portioning tips that work well when you’re making multiple shades.
Step-by-Step Instructions for Pastel Sugar Cookie Sandwiches Recipe
Step 1: Preheat the oven to 350°F (175°C)
Set the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. Preheating ensures even rise and predictable bake time.
Pro Tip: The oven should smell neutral and register the correct temperature; parchment should lie flat and not singe.
Step 2: Make the cookie dough by creaming butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the egg and 2 teaspoons vanilla extract, mixing until fully incorporated.
Pro Tip: The mixture should look pale and slightly aerated; you should see flecks of butter moving slowly when the beaters are lifted.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms. Add 2 tablespoons milk and mix until combined.
Pro Tip: The dough will feel thick but soft; it should hold together without being sticky. If it sticks to your fingers, add a tablespoon more flour.
Step 4: Color the dough
Divide the dough into five portions. Using gel food coloring, tint each portion a different pastel color (pink, yellow, green, blue, purple). Knead the coloring into each portion until evenly distributed.
Pro Tip: Colors should be uniform with no streaks; the dough will lighten slightly as it rests.
Step 5: Shape and bake the cookies
Scoop about 1 tablespoon of dough for each cookie and roll into smooth balls. Place dough balls onto the prepared baking sheet spacing them roughly 2 inches apart. Bake for 8–10 minutes, until the edges are set and the tops look slightly cracked but not browned. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tip: The tops should look matte, slightly cracked, and pale — not browned. They will firm up as they cool.
Step 6: Make the vanilla filling
In a mixing bowl, beat ½ cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar, then beat in 2 tablespoons heavy cream (or milk), 1 teaspoon vanilla extract, and a pinch of salt. Continue beating until the mixture is fluffy and spreadable. Adjust with more cream for a softer filling or more powdered sugar for a stiffer filling.
Pro Tip: The filling should pipe smoothly with soft peaks; it should hold shape for a few seconds before settling.
Step 7: Assemble the cookie sandwiches
Match cooled cookies into pairs of similar size. Using a piping bag or spoon, spread a generous amount of filling onto the flat side of one cookie. Place the paired cookie on top and press gently to distribute the filling evenly.
Pro Tip: When pressed, a thin ring of filling may peek out; the sandwich should look uniform with no large gaps.
Step 8: Set before serving
Let the assembled cookie sandwiches sit for about 10 minutes to allow the filling to firm up slightly before serving or packing.
Pro Tip: After resting, the sandwiches should retain their shape when stacked and the filling should be slightly set to the touch.
Try swapping fillings for a tangy contrast, following similar assembly steps.
Expert Tips for Pastel Sugar Cookie Sandwiches Recipe
- Chill the dough for 10–15 minutes if your kitchen is warm; cooler dough handles color and shaping better.
- Use gel food coloring to maintain dough consistency — avoid liquid food coloring which can make dough runny.
- If cookies spread too much, add 1–2 tablespoons extra flour or chill shaped balls for 10 minutes before baking.
- For uniformly sized cookies, use a 1-tablespoon scoop and roll gently to create smooth domes.
- Swap heavy cream for milk in the filling for a lighter texture, but expect slightly less stability when stacking.
- Use a medium round piping tip for consistent filling application and neater edges.
- Common mistake: overbaking. Remove when edges are set and tops are pale; they continue to firm as they cool.
- Equipment tip: a light-colored baking sheet and parchment prevent over-browning and encourage even baking.
See equipment suggestions to complement your cookie-baking setup.
Storage & Freezing for Pastel Sugar Cookie Sandwiches Recipe
Room temperature storage: Place assembled cookie sandwiches in an airtight container with parchment layers between and store at room temperature for up to 2 days. They stay soft and fresh for quick serving.
Refrigerator storage: If you prefer chilled filling or need longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature 15–20 minutes before serving for best texture.
Freezer storage (unbaked dough): Portion dough balls onto a tray, freeze until firm, transfer to a sealed freezer bag, and freeze up to 3 months. Bake from frozen with an extra minute or two as needed.
Freezer storage (baked cookies): Freeze fully baked, cooled cookies in a single layer on a tray; once solid, stack with parchment and seal in a freezer container for up to 3 months. Thaw in the fridge or at room temperature; assemble fresh to keep filling bright.
Thawing & reheating: Thaw in the refrigerator for 30–60 minutes or at room temperature for 15–30 minutes. Avoid microwave reheating; brief warming in a 200°F (95°C) oven for 3–4 minutes can refresh softness without melting filling.
Variations & Substitutions for Pastel Sugar Cookie Sandwiches Recipe
Lemon zest filling: Add 1–2 teaspoons finely grated lemon zest and 1 teaspoon lemon juice to the vanilla filling. This yields a bright, citrusy filling that cuts the sweetness and pairs beautifully with pale yellow cookies.
Chocolate buttercream center: Replace powdered sugar and vanilla with 1 ½ cups powdered sugar, 3 tablespoons cocoa powder, and a touch more cream. The result is a richer, deeper sandwich with a fudgy bite.
Almond or maple twist: Substitute 1 teaspoon almond extract for vanilla, or 1 tablespoon pure maple syrup in the filling for warm, nutty notes. These flavors are subtle and pair well with pastel tones for an elevated cookie.
Sprinkle-dipped edges: After assembling, roll the edges in finely chopped pastel sprinkles or sanding sugar. This adds texture, festive color, and a professional look without extra steps during baking.
Frequently Asked Questions About Pastel Sugar Cookie Sandwiches Recipe
Q: How do I prevent my sugar cookies from spreading too much?
A: Use chilled dough or add 1–2 tablespoons more flour if your dough seems soft. Bake on a light-colored sheet with parchment and avoid over-creaming the butter and sugar — too much air can cause excess spreading. Also check oven temperature with an oven thermometer; an oven that’s too cool can make cookies spread.
Q: Can I make these dairy-free or vegan?
A: Yes — swap the butter for a vegan block butter and use a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water = 1 egg) instead of the large egg. Use non-dairy cream for the filling, but note texture changes: plant butter and milks can slightly alter spread and firmness.
Q: Why are my cookies cakey instead of tender and short?
A: Cakey cookies usually result from too much leavening or overmixing once flour is added. Use the specified amounts of baking soda and baking powder, mix until just combined, and avoid adding extra milk. If you desire a crisper cookie, reduce baking powder by ¼ teaspoon.
Q: How can I get pastel colors without staining hands or countertops?
A: Use gloves or a plastic bag to knead color into dough, or tint with a toothpick so only a small tool touches the dough. Gel coloring transfers less than liquid dye, and chilling the dough briefly helps prevent color smearing when handling.
Q: Can I assemble these ahead for a party? How do I transport them?
A: Yes. Assemble and layer in an airtight container with parchment separators and refrigerate up to 2 days. For longer transport, keep them chilled in a cooler with an ice pack; allow them to warm at the venue for 10–20 minutes before serving.
Final Thoughts on Pastel Sugar Cookie Sandwiches Recipe
If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest so others can find the idea. For related twists and inspiration, check the Pastel Sugar Cookie Frozen Yogurt Sandwiches – FAGE USA, a classic Easter twist at Easter Sugar Cookies (Sandwich Cookies Recipe), and another pastel take at Pastel Sugar Cookie Sandwiches (Easy Easter Dessert Idea). Also compare a frozen variation at Pastel Sugar Cookie Frozen Yogurt Sandwiches – FAGE USA.
Pastel Sugar Cookie Sandwiches
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.
- Add milk and mix until combined.
- Divide the dough into five portions and tint each with gel food coloring.
- Scoop about 1 tablespoon of dough for each cookie, roll into balls, and place them on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are set and the tops look slightly cracked but not browned.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- In a mixing bowl, beat butter until smooth.
- Gradually add powdered sugar, then beat in cream, vanilla extract, and a pinch of salt.
- Continue beating until the mixture is fluffy and spreadable.
- Match cooled cookies into pairs of similar size.
- Spread a generous amount of filling onto the flat side of one cookie and place the paired cookie on top.
- Let the assembled cookies sit for about 10 minutes to firm up before serving.