Bright, buttery, and endlessly customizable — these sandwich-style sugar cookies are the kind of recipe everyone asks for seconds of.
They take just a few pantry staples and a simple buttercream to become a party-ready treat.
Perfect for holiday platters, school bake sales, or an afternoon with the kids.
Make a batch, experiment with colors, and you’ll see why they disappear fast.
Why You’ll Love This Sugar Cookies (Sandwich Cookies Recipe)
– Soft, tender cookie texture that holds a fluffy buttercream filling.
– Bright, customizable colors with gel food coloring that won’t thin the dough.
– Quick bake time — ready in under 30 minutes from start to finish.
– Kid-friendly mixing and decorating steps.
– Versatile finish: swap fillings for cream cheese, jam, or flavored buttercream.
– Freezer-friendly for make-ahead gifting and entertaining.
These sandwiches deliver a delicate chew with slightly crisp edges and a creamy, not-too-sweet buttercream center. The flavor is classic vanilla-forward sugar cookie with a rich buttercream that lifts the cookie rather than overwhelming it.
“Five stars — so soft and colorful! My kids loved choosing the colors, and the buttercream was perfectly fluffy. I baked two batches for a party and barely had leftovers.”
Key Ingredients for Sugar Cookies (Sandwich Cookies Recipe)
Unsalted butter, softened — 1 cup
Butter is the backbone of texture and flavor. Use high-quality unsalted butter for predictable salt levels and the cleanest butter flavor. If you swap for salted butter, reduce any additional salt in the recipe to avoid an overly salty cookie.
Granulated sugar — 1 1/2 cups
Sugar helps with structure, sweetness, and the light browning at the edges. For finer texture, use caster sugar if available; substituting brown sugar will add moisture and chew but will change flavor and color.
All-purpose flour – 2 1/2 cups
AP flour gives the balance of gluten needed for a tender but stable cookie that supports a sandwich filling. For a lighter crumb, you can sift the flour or replace up to 25% with cake flour; do not replace with bread flour or the cookies will be tough.
Powdered sugar – 4 cups (for frosting)
Powdered sugar is essential for a smooth, pipeable buttercream. It dissolves quickly and creates the correct texture. Granulated sugar cannot be used in buttercream without changing texture and causing a grainy finish.
Full Ingredient List for Sugar Cookies (Sandwich Cookies Recipe)
– All-purpose flour – 2 1/2 cups
– Baking soda – 1 teaspoon
– Baking powder – 1/2 teaspoon
– Salt – 1/2 teaspoon
– Unsalted butter, softened – 1 cup
– Granulated sugar – 1 1/2 cups
– Large egg – 1
– Vanilla extract – 1 1/2 teaspoons
– Gel food coloring – 4 colors
– Unsalted butter (for frosting) – 1 cup
– Powdered sugar – 4 cups
– Vanilla extract (for frosting) – 1 teaspoon
– Pinch of salt
Step-by-Step Instructions for Sugar Cookies (Sandwich Cookies Recipe)
Step 1: Preheat and prepare
Preheat the oven to 350°F and line a cookie sheet with parchment paper so cookies bake evenly and release cleanly. Use a sheet pan with a rim to prevent spills and to catch any spreading cookies.
Pro Tip: The oven should smell faintly warm and the parchment should lie flat with no oil spots.
Step 2: Mix the dry ingredients
In a medium bowl, stir together the flour, baking soda, baking powder, and salt; set the bowl aside while you cream the butter and sugar. Sifting is optional but gives a lighter dough and removes lumps.
Pro Tip: The flour mixture should look uniform and pale with no visible lumps of baking powder or salt.
Step 3: Cream butter and sugar
In a large bowl, beat 1 cup of softened butter and granulated sugar with a hand mixer until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air that helps cookies rise and creates a tender crumb.
Pro Tip: The creamed butter and sugar should be pale, increased in volume, and feel aerated when you lift the beaters.
Step 4: Add egg and vanilla
Add in the egg and vanilla extract and mix until fully combined, stopping to scrape the bowl once so everything is evenly incorporated. A single egg binds the dough while keeping it tender.
Pro Tip: The batter will smell strongly of vanilla and look glossy and slightly looser after the egg is mixed in.
Step 5: Combine dry and wet ingredients
Slowly add the dry ingredients to the wet mixture, about 1 cup at a time, beating on low speed until just combined. Avoid overmixing to prevent a tough cookie.
Pro Tip: The dough should feel slightly stiff but pliable — not sticky and not crumbly.
Step 6: Divide and color the dough
Divide the dough into 4 separate bowls. Add 2–3 drops of different gel food coloring to each bowl and mix until the color is uniform. Use gel rather than liquid coloring to avoid changing dough consistency.
Pro Tip: The dough should be evenly colored with no streaks; gel colors are vivid and won’t make the dough runny.
Step 7: Scoop and space on the pan
Scoop 1 tablespoon of dough at a time, roll into a ball, and place on the cookie sheet 1.5 inches apart to allow a little spread. Rolling keeps shapes uniform and helps sandwich pairs match.
Pro Tip: Each dough ball should be smooth on the surface and about the size of a walnut.
Step 8: Bake until edges are just golden
Bake for 7–8 minutes or until edges are just barely golden. Cookies will look set on top but still soft in the center. Let cool for 5 minutes on the pan before moving to a wire rack.
Pro Tip: The cookie tops should be matte and the edges faintly browned — underbaking slightly gives a softer cookie ideal for sandwiching.
Step 9: Make the buttercream
To make the frosting: Beat 1 cup of butter and 2 cups of powdered sugar until smooth. Add the remaining 2 cups of powdered sugar, vanilla, and a pinch of salt. Beat for 3 minutes until pale and fluffy.
Pro Tip: The buttercream should be light, ribbon-like when the beaters lift, and not grainy from undissolved sugar.
Step 10: Assemble the sandwich cookies
Pipe the buttercream onto the bottom of one cooled cookie and sandwich with a matching or contrasting color cookie. Press gently to spread the filling to the edges without squeezing it out.
Pro Tip: The filled edge should show a thin, even ring of buttercream and the sandwich should sit flat.
Step 11: Store and enjoy
Store in an airtight container and enjoy! Proper storage preserves texture and keeps the buttercream fresh for several days.
Pro Tip: The sandwiches should be slightly firm to the touch on the exterior and spongy when bitten.
Expert Tips for Sugar Cookies (Sandwich Cookies Recipe)
– Chill vs. no-chill: If dough feels too soft, chill 15–30 minutes; colder dough spreads less and gives taller cookies.
– Temperature tip: Bake at 350°F exactly; ovens vary, so use an oven thermometer to ensure accuracy.
– Texture troubleshooting: If cookies are too flat, reduce butter by 1 tablespoon or chill dough briefly.
– Overmixing mistake: Stop mixing when dry ingredients are just incorporated to avoid gluten development and tough cookies.
– Equipment tip: Use a small cookie scoop for uniform cookies so sandwich halves match perfectly.
– Frosting consistency: If buttercream is too thick, add 1 teaspoon milk at a time; if too thin, add a bit more powdered sugar.
– Decorating tip: Gel food coloring gives vibrant hues without thinning; use toothpicks to swirl tiny amounts for pastel shades.
– Common mistake: Don’t skip cooling on the pan for 5 minutes — moving too soon can break delicate cookies.
Storage & Freezing for Sugar Cookies (Sandwich Cookies Recipe)
Fridge storage: Keep assembled sandwiches in an airtight container in the refrigerator for up to 5 days. Place parchment between layers to prevent sticking.
Freezer storage: Freeze unfilled cookies flat on a baking sheet for 1–2 hours until solid, then transfer to a freezer-safe container or bag for up to 3 months. Freeze assembled sandwiches in a single layer with parchment between layers for up to 1 month.
Thawing: Thaw frozen unfilled cookies at room temperature for 30–60 minutes before filling. For assembled sandwiches, thaw in the fridge for 1–2 hours to avoid condensation forming on the buttercream.
Reheating: Warm cookies slightly in a 200°F oven for 3–5 minutes to take the chill off before serving; avoid extended heating to prevent melting the buttercream.
Variations & Substitutions for Sugar Cookies (Sandwich Cookies Recipe)
Lemon buttercream sandwich: Add 1 tablespoon fresh lemon juice and 1 teaspoon zest to the buttercream, and swap 1 teaspoon of vanilla for almond extract if desired. The result is a bright, tangy filling that balances the sweet cookie.
Cream cheese filling variation: Replace half the butter in the frosting with 8 ounces of full-fat cream cheese and reduce powdered sugar by 1/2 cup. You’ll get a tangy, slightly denser filling that pairs well with spice or ginger cookies.
Jam and cream: Instead of buttercream, spread 1 teaspoon of raspberry or apricot jam on one cookie and top with a small dot of buttercream for structure. This produces a fruity, retro-style sandwich similar to classic whoopie or linzer bites.
Chocolate-dipped edges: Dip half of each assembled sandwich in melted chocolate and let set on parchment. This adds a crunchy, chocolatey contrast and makes the cookies look upscale for gifting.
Frequently Asked Questions About Sugar Cookies (Sandwich Cookies Recipe)
Q: How do I make sure my sugar cookies come out the same size for sandwiching?
A: Use a small cookie scoop (about 1 tablespoon) and roll each portion between palms to smooth. Bake on a flat baking sheet without crowding and rotate the sheet halfway through baking. If sizing is still uneven, press tops gently with an inverted measuring spoon after baking to flatten slightly for uniform sandwiching.
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate dough for up to 48 hours tightly wrapped, or freeze scooped dough balls on a tray then bag for up to 3 months. Thaw refrigerated dough 15–30 minutes before scooping and baking; chilled dough may need 1–2 extra minutes in the oven.
Q: Why did my buttercream become grainy and how do I fix it?
A: Grainy buttercream often means powdered sugar wasn’t fully incorporated or the butter was too cold. Beat longer at medium speed or warm the bowl slightly by resting it near a warm area for a minute, then beat until smooth. If still grainy, add 1–2 teaspoons of warm milk and beat to dissolve remaining sugar.
Q: How do I prevent the colors from bleeding into the buttercream?
A: Use gel food color concentrated into the dough only; avoid liquid colors that can increase moisture. If you color the buttercream, use gel and allow cookies to sit at room temperature for an hour so any surface moisture evaporates before stacking.
Q: Can I substitute gluten-free flour for all-purpose flour?
A: You can, but results vary. Use a 1:1 gluten-free baking blend designed for cookies and add 1/4 teaspoon xanthan gum if it’s not included. Expect a slightly different texture — oftentimes more crumbly — so chill dough longer and handle gently.
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Final Thoughts on Sugar Cookies (Sandwich Cookies Recipe)
These sandwich cookies are simple to make, endlessly customizable, and ideal for gifts or gatherings. Please leave a star rating in the recipe card below and pin this to Pinterest if you loved the recipe.
Conclusion — Sugar Cookies (Sandwich Cookies Recipe)
For inspiration on alternate fillings, check this take on Sugar Sandwich Cookies with Cream Cheese Frosting which swaps in cream cheese for a tangier center.
If you want a tutorial focused on piping and assembly techniques, try this Buttercream Sandwich Cookie Recipe for step-by-step photos and tips.
For seasonal ideas and festive decorating, see these Christmas Sugar Cookie Sandwiches that showcase holiday shapes and colorways.
Sugar Cookies (Sandwich Cookies)
Ingredients
Method
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, stir together the flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- Slowly add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Divide the dough into 4 bowls, adding gel food coloring to each and mixing until the colors are uniform.
- Scoop 1 tablespoon of dough, roll into a ball, and place on the cookie sheet 1.5 inches apart.
- Bake for 7-8 minutes or until edges are just golden. Let cool for 5 minutes before transferring to a wire rack.
- In a mixing bowl, beat 1 cup of butter and 2 cups of powdered sugar until smooth.
- Add the remaining 2 cups of powdered sugar, vanilla extract, and a pinch of salt. Beat for 3 minutes until pale and fluffy.
- Pipe the buttercream onto one cookie and sandwich with another cookie.
- Press gently to spread the filling to the edges.
- Store in an airtight container at room temperature or in the fridge.