Pastel Sugar Cookie Sandwiches are a colorful and sweet treat that’s perfect for any celebration. These soft sugar cookies come in lovely pastel shades and are filled with a creamy frosting that makes each bite a little piece of happiness. The cookies have a tender texture with just the right amount of sweetness, and the frosting adds a smooth, melt-in-your-mouth contrast.
I love making these sandwiches because they’re so cheerful and fun to decorate. It feels like a little art project, especially when I use different pastel colors to mix and match. Plus, they’re easy to hold and great for sharing with family and friends. I usually bake a batch ahead of time and store them for parties because they always disappear fast!
These cookie sandwiches are perfect for springtime gatherings, baby showers, or just whenever you want something bright and tasty on your plate. I like to serve them with a glass of cold milk or a cup of tea, and they always brighten up the table. Every time I make them, they remind me of happy, sunny days filled with laughter and good company.
Key Ingredients & Substitutions
Butter: Butter is the base for both the cookies and filling, giving a rich, creamy texture. Use unsalted butter so you control the salt. You can swap for margarine in a pinch, but flavor and texture may change.
Flour: All-purpose flour works best for a tender but sturdy cookie. For a gluten-free option, try a cup-for-cup gluten-free baking flour blend.
Food Coloring Gels: Gels give more vibrant pastel colors without thinning the dough or frosting. If you don’t have gel, a few drops of liquid food coloring work but use less to avoid runny dough.
Powdered Sugar in Filling: This sweet, fine sugar ensures the frosting is smooth and creamy. Sifting it helps prevent lumps. You can lighten the frosting by adding more cream or milk.
Vanilla & Almond Extracts: Vanilla adds classic warmth; almond extract is optional but adds a subtle nutty note. If you don’t have almond extract, just leave it out or try a small amount of other extracts like lemon or coconut.
How Do I Get Soft, Pastel-Colored Sugar Cookies That Hold Their Shape?
Soft, pretty cookies depend on these steps:
- Don’t overmix: When adding dry ingredients, mix just until combined to keep cookies tender.
- Chill the dough: This step is key to preventing spreading and helps colors stay bright. At least 1 hour in the fridge works well.
- Roll evenly: Roll out dough about ¼ inch thick for soft cookies that bake evenly.
- Bake just until edges turn light gold: About 8-10 minutes; this keeps cookies soft but set.
- Use gel colors: Add a few drops to dough for pastel hues without affecting dough texture.
Following these tips helps you make pretty, soft cookies perfect for sandwiching with frosting.
Equipment You’ll Need
- Large mixing bowls – I use them to whisk dry ingredients and mix the dough easily.
- Electric mixer – makes creaming butter and mixing frosting quick and smooth.
- Rolling pin – helps you flatten dough evenly to about ¼ inch thickness.
- Cookie cutters (about 2.5-3 inch) – choose round cutters for classic shapes or fun shapes for different occasions.
- Parchment paper – prevents sticking and makes cleanup easier when baking the cookies.
- Wire racks – let the cookies cool completely without getting soggy.
- Mixing spoons or spatulas – for stirring and scooping frosting onto the cookies.
Flavor Variations & Add-Ins
- Swap vanilla extract for lemon or peppermint extracts for a citrus or mint twist.
- Add ½ cup finely chopped nuts or sprinkles into the frosting for extra crunch and color.
- Using fruit-flavored jam or preserves as filling gives a fruity surprise with each bite.
- Mix in pastel-colored mini chocolate chips or candies into the frosting for extra sweetness and texture.
Pastel Sugar Cookie Sandwiches
Ingredients You’ll Need:
For The Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- Food coloring gels in pastel shades (pink, purple, yellow, green, blue, etc.)
For The Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
- Food coloring gels in pastel shades (optional, to swirl or layer colors)
How Much Time Will You Need?
Preparing and baking the cookies takes about 30-40 minutes. Plan on at least 1 hour to chill the dough (or overnight for best results). Making the frosting and assembling the sandwiches will take another 20-30 minutes. Overall, expect around 2 hours from start to finish, including chilling time.
Step-by-Step Instructions:
1. Prepare the Cookie Dough
Start by whisking the flour, baking soda, baking powder, and salt together in a medium bowl. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the egg, vanilla extract, and almond extract if you’re using it. Slowly add the dry ingredients to the wet, mixing on low just until combined. Divide the dough into bowls depending on how many pastel colors you want. Add a few drops of food coloring gel to each and mix well to get soft, pretty colors.
2. Chill the Dough
Form each colored dough into flat disks and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour or overnight – this helps the dough firm up and keeps the cookies from spreading too much while baking.
3. Bake the Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about ¼ inch thick. Use a round cookie cutter (2.5 to 3 inches) to cut shapes, placing them about 2 inches apart on your baking sheets. Bake for 8-10 minutes, until the edges are lightly golden but the cookies still feel soft. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Filling
In a large bowl, beat softened butter until creamy. Add powdered sugar gradually, about one cup at a time, mixing well after each addition. Stir in vanilla extract, heavy cream (or milk), and a pinch of salt. Beat on medium-high until fluffy, about 3-5 minutes. Optionally, divide the frosting into portions and add pastel food coloring to each. For pretty swirl effects, gently layer the different colors together without fully mixing.
5. Assemble the Sandwiches
Match cookies by size and color. Spread or pipe a generous amount of frosting on the flat side of one cookie. Top it with another cookie, pressing gently so the filling spreads out evenly. Repeat until all cookies are paired.
6. Serve and Enjoy
Arrange your colorful cookie sandwiches on a nice tray. You can sprinkle edible glitter or sprinkles on them for an extra festive touch. Store them in an airtight container at room temperature for up to 3 days, or in the fridge if you want to keep them fresh longer.
Can I Use Frozen Cookie Dough for This Recipe?
Yes! You can freeze the portioned dough disks wrapped tightly in plastic wrap for up to 3 months. Thaw them overnight in the fridge before rolling and baking as usual.
Can I Substitute Almond Extract?
Absolutely! Almond extract is optional and you can replace it with another extract like lemon or coconut, or leave it out entirely without affecting the cookie’s texture.
How Should I Store These Cookie Sandwiches?
Store them in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator—but bring to room temperature before serving for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Yes, frosting can be made a day in advance. Keep it covered and refrigerated, then re-whip with a mixer briefly before assembling to restore its fluffy texture.