If you’ve ever wanted to make a colorful, fun, and utterly delicious treat for your next gathering or just because, you’re going to flip over this Pastel Sugar Cookie Sandwiches Recipe. These soft, pastel-hued cookies sandwiched with a dreamy vanilla filling are seriously fan-freaking-tastic—and I can’t wait to walk you through making them step by step. Trust me, once you try these, they’ll turn into your go-to cookie sandwich anytime you want to impress without breaking a sweat.
Why You’ll Love This Recipe
- Vibrant Pastel Colors: Gel food coloring gives you those soft, dreamy shades without messing up your dough’s texture.
- Soft and Chewy Texture: These cookies aren’t just pretty—they stay tender with a slight crumb that melts in your mouth.
- Simple Yet Elegant Filling: The vanilla buttercream filling is creamy, lightly sweet, and perfectly balances the cookies.
- Perfect for Any Occasion: Whether it’s a birthday, baby shower, or afternoon treat, these pastel sandwiches steal the show.
Ingredients You’ll Need
The harmony of rich butter, soft vanilla, and subtle sweetness is what makes this Pastel Sugar Cookie Sandwiches Recipe so irresistible. Plus, using gel food coloring lets you get those pretty pastel colors without affecting the cookie’s softness or flavor.
- Unsalted Butter: Softened butter is key for fluffy cookie dough and a creamy filling.
- Granulated Sugar: Helps give the cookies a delicate sweetness and slight crunch.
- Egg: Adds structure while keeping the dough tender.
- Vanilla Extract: I love vanilla for that cozy, comforting flavor it adds throughout.
- All-Purpose Flour: The base that holds your cookies together—make sure it’s sifted for lightness.
- Baking Soda & Baking Powder: These leaveners keep the cookies soft and help a perfect rise.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Milk: Moistens the dough just enough for softness.
- Gel Food Coloring: Essential for vibrant pastel shades without changing dough consistency.
- Powdered Sugar: Sweet and smooth, perfect for the creamy filling texture.
- Heavy Cream or Milk: Adds silkiness and adjusts the filling’s consistency.
- Pinch of Salt (for filling): Balances the sweetness and intensifies vanilla notes.
Variations
I love how this recipe lends itself so well to personalization. Whether you want to tweak flavors or make it allergy-friendly, it’s easy to make this recipe your own.
- Flavor Twist: I sometimes swap vanilla for almond extract—just a teaspoon adds a lovely nutty note that pairs beautifully with the pastels.
- Dairy-Free Version: Use dairy-free butter and plant milk to make these sandwiches vegan-friendly without losing that creamy filling texture.
- Chocolate Filling: Try mixing some cocoa powder into the vanilla filling for a chocolaty surprise.
- Sprinkle Decoration: Before baking, gently press some pastel sprinkles on top of the cookie dough balls for extra color and crunch.
How to Make Pastel Sugar Cookie Sandwiches Recipe
Step 1: Preheat and Prep Your Space
Start by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step might seem obvious, but having everything ready makes the process smoother and keeps those cookies from sticking or burning.
Step 2: Cream Butter and Sugar Until Fluffy
In a large bowl, beat together softened butter and granulated sugar until it’s light and fluffy, about two minutes with an electric mixer. Once you see it become pale and airy, add your egg and vanilla extract. The air you whip in here is what gives the cookies that tender crumb, so don’t rush this part!
Step 3: Mix Dry Ingredients and Combine
Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add this mix on low speed to your wet ingredients so it blends evenly without turning dense. The dough will feel thick but soft — don’t worry, that’s exactly right. Finish by stirring in the milk until it’s all combined and smooth.
Step 4: Divide and Color Your Dough
This part is so fun! Divide the dough into five equal portions, then knead gel food coloring into each portion to create pretty pastel shades: think pink, yellow, green, blue, and purple. Gel colors are my go-to because they give vibrant hues without watering down your dough.
Step 5: Shape and Bake Your Cookies
Roll each colored dough portion into smooth balls about 1 tablespoon each. Place them evenly spaced (about 2 inches apart) on your prepared tray. Bake for 8-10 minutes until the edges set and tops crack slightly but aren’t brown. This subtle cracking is a great visual cue you’re right on track. Cool on the sheet 5 minutes, then transfer to a rack to cool completely before filling.
Step 6: Whip Up the Vanilla Filling
Beat softened butter until smooth in a bowl, then gradually add powdered sugar. Mix in heavy cream (or milk), vanilla, and a pinch of salt until fluffy and spreadable. If the filling feels too thick, a little more cream softens it perfectly. Too thin? Powdered sugar fixes that instantly.
Step 7: Assemble Your Cookie Sandwiches
Once the cookies are completely cool, match them up by size and spread a good dollop of filling on the flat side of one. Press gently with the matching cookie on top to evenly spread the filling inside. Think of this like giving your cookies a cozy pastel hug!
Step 8: Let Them Set
Allow the cookie sandwiches to sit for about 10 minutes so the filling firms up a bit. This makes them easier to handle and eat without the filling squishing out everywhere.
Pro Tips for Making Pastel Sugar Cookie Sandwiches Recipe
- Gel Food Coloring Magic: I discovered this trick to get gorgeous pastel colors without altering dough texture or flavor—liquid colors just make the dough too soft.
- Handle Dough Gently: If your dough feels too sticky to roll, refrigerate it for 15-20 minutes before shaping; it makes working with multi-colored dough less messy.
- Match Cookie Sizes: For neat sandwich cookies, I always pair cookies by size so the filling spreads evenly and bites are consistent.
- Watch Baking Time Closely: Aim for edges just set and tops slightly cracked—any more, and they get too crisp, which isn’t what you want here.
How to Serve Pastel Sugar Cookie Sandwiches Recipe
Garnishes
I usually keep garnishes simple—sometimes a light dusting of powdered sugar or a few pastel nonpareils on the filling before sandwiching adds a little extra flair. You can also decorate with tiny edible flowers or a drizzle of white chocolate to really make them pop for parties.
Side Dishes
These Pastel Sugar Cookie Sandwiches are fantastic on their own, but I like pairing them with a cup of tea or a glass of cold milk for the ultimate nostalgic treat. For a brunch spread, add fresh fruit or a light yogurt parfait to keep things balanced.
Creative Ways to Present
For baby showers or spring celebrations, I arrange pastel cookie sandwiches on a tiered cake stand with fresh flowers and pastel ribbons. I’ve also wrapped individual sandwiches in parchment tied with twine to give as beautiful little gifts—they always get rave reviews!
Make Ahead and Storage
Storing Leftovers
Store your cookie sandwiches in an airtight container at room temperature for up to 3 days. I find that beyond that the filling can dry out a little, so enjoying them fresh is best. If you refrigerate, bring them back to room temperature before serving to recapture that soft cookie texture.
Freezing
If you want to prep in advance, freeze the baked and cooled cookies separately on a tray. Once frozen, store them in a sealed bag or container. When you’re ready, thaw cookies completely and then assemble with fresh filling—they’re almost as good as fresh-baked!
Reheating
To bring chilled or leftover cookies back to life, let them sit at room temperature for 30 minutes. If you prefer a warmer treat, pop them in a 300°F oven for 3-5 minutes—just keep an eye so they don’t crisp too much.
FAQs
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Can I use regular liquid food coloring instead of gel for this Pastel Sugar Cookie Sandwiches Recipe?
You can use liquid food coloring, but it often adds too much moisture, which can make the dough too soft and affect the cookie’s texture. Gel food coloring is concentrated and won’t change the dough consistency, giving you vibrant pastel colors with the perfect cookie texture.
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How do I prevent my sugar cookies from spreading too much?
Make sure your butter is softened but not melted when you start. Also, chilling the dough for 15-20 minutes before baking helps reduce spreading. Lastly, avoid over-creaming the butter and sugar to keep the dough firmer.
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Can I make these Pastel Sugar Cookie Sandwiches ahead of time?
Absolutely! Bake and cool the cookies and store them airtight at room temperature for up to 3 days. You can also freeze baked cookies without filling and assemble with freshly made filling later for the best texture.
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What if I don’t have a piping bag for the filling?
No piping bag? No problem! You can spread the filling using a small spoon or butter knife. It may not be as neat, but the taste is just as delightful.
Final Thoughts
Honestly, I absolutely love how this Pastel Sugar Cookie Sandwiches Recipe turns out every single time. It brings that perfect combination of whimsy and nostalgia that makes baking feel so special. Making these colorful, soft cookies and filling them with creamy vanilla feels like a warm hug on a plate. I couldn’t recommend this recipe more if you want to brighten up your baking routine or impress friends and family with a charming, tasty treat. Give it a try—you’ll be so glad you did!
Print
Pastel Sugar Cookie Sandwiches Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookie sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these colorful Pastel Sugar Cookie Sandwiches featuring soft, chewy sugar cookies tinted in vibrant pastel hues and filled with a fluffy vanilla buttercream. Perfect for festive occasions or a charming treat, these sandwiches combine classic sugar cookie flavors with a creamy, smooth filling for a delightful bite.
Ingredients
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
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients into the wet mixture on low speed to form a thick but soft dough. Then, add the milk and mix until well combined.
- Color the Dough: Divide the dough evenly into five portions. Tint each portion with a different gel food coloring (pink, yellow, green, blue, and purple), kneading each until the color is evenly distributed, creating vibrant pastel shades.
- Shape and Bake: Scoop about 1 tablespoon of dough per cookie and roll into smooth balls. Place on the prepared baking sheet about 2 inches apart to allow room for spreading. Bake in the preheated oven for 8-10 minutes, until the edges are set and tops appear slightly cracked but not browned. Let cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
- Make the Vanilla Filling: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then mix in heavy cream (or milk), vanilla extract, and a pinch of salt. Continue beating until the filling is fluffy and spreadable. Adjust consistency, adding cream if too thick or powdered sugar if too thin.
- Assemble the Cookie Sandwiches: Pair cooled cookies by size. Using a piping bag or spoon, spread a generous layer of vanilla filling on the flat side of one cookie, then sandwich with the matching cookie. Press gently to distribute the filling evenly.
- Set Before Serving: Allow the assembled cookie sandwiches to rest for about 10 minutes so the filling can firm up slightly for optimum texture.
Notes
- Use gel food coloring to achieve vibrant pastel colors without affecting dough texture.
- If the dough becomes too soft while shaping, chill it in the refrigerator for 15-20 minutes to make handling easier.
- Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- Allow refrigerated cookies to come to room temperature before serving to enjoy the best texture and flavor.
Nutrition
- Serving Size: 1 cookie sandwich (2 cookies with filling)
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
