Pastel Sugar Cookie Sandwiches

Pastel Sugar Cookie Sandwiches are soft, buttery, dreamy cookies filled with sweet buttercream that practically melt in your mouth! With their pretty pastel colors and creamy filling, these sandwich cookies are perfect for spring celebrations, Easter baskets, baby showers, or any day you want a little extra sweetness.

Why You’ll Love This Recipe

Buttery cookies filled with creamy frosting and dressed in cheerful spring colors. Each bite is sweet, tender, and perfectly balanced between cookie and filling. Fun, festive, and easy to customize, they’re perfect for Easter parties, baby showers, or any pastel-themed celebration

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Ingredient List

Sugar Cookies

• 2⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, for flavor)
• Pastel food coloring (pink, blue, yellow, purple — optional)

Filling / Buttercream

• ½ cup (1 stick) unsalted butter, room temperature
• 1½–2 cups powdered sugar
• 1–2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• Optional: a pinch of salt
• Food coloring (optional, to match pastel cookies)

Optional Decorations

• Pastel sanding sugar (for cookie edges)
• Sprinkles (for sandwich edges)

Why These Ingredients Work

Let me tell you why each ingredient earns its place in this recipe! The all-purpose flour gives us that perfect tender crumb without making the cookies too delicate. Baking powder provides just a touch of lift – we want these cookies soft, not cakey. The butter (and make sure it’s unsalted so we control the salt!) creates that rich, melt-in-your-mouth texture that makes these cookies irresistible.

Granulated sugar sweetens the cookies and helps them spread just right, while the egg binds everything together and adds moisture. Now, the vanilla and almond extracts? That’s where the magic happens! The almond extract gives these cookies that classic sugar cookie flavor that reminds me of bakery treats from my childhood. If you skip it, they’re still delicious, but that little bit of almond extract? Chef’s kiss.

For the buttercream, room-temperature butter is crucial – it whips up light and fluffy, creating that cloud-like filling. Powdered sugar dissolves perfectly and keeps the filling smooth (no gritty texture here!). The splash of milk or cream gives us the perfect spreading consistency.

And those pastel food colorings? They’re what transform these from ordinary to absolutely enchanting. I prefer gel food coloring because it gives vibrant colors without making the dough too wet.

Essential Tools and Equipment

Here’s what you’ll need to make cookie magic happen:

• Mixing bowls (medium and large)
• Electric mixer (hand mixer or stand mixer – your arm will thank you!)
• Whisk (for the dry ingredients)
• Rolling pin
• Round cookie cutters (2–2½ inches work perfectly)
• Baking sheets (at least 2)
• Parchment paper (trust me, don’t skip this!)
• Plastic wrap (for chilling the dough)
• Wire cooling rack
• Piping bag or zip-top bag (for filling, though a butter knife works too!)
• Pastry brush (if using sanding sugar)

How To Make Pastel Sugar Cookie Sandwiches

Make the Cookie Dough

Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg, vanilla, and almond extract, then gradually mix in the dry ingredients until a soft dough forms. Divide and color the dough if desired.

Chill the Dough

Flatten each colored dough portion into a disk, wrap tightly, and refrigerate for 30–60 minutes until firm and easy to handle.

Cut the Cookies

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll dough to ¼-inch thickness, cut with round cookie cutters, and place cookies 2 inches apart on the trays.

Add Sparkle (Optional)

Want to make these extra special? Lightly brush the tops of your cookies with a tiny bit of milk or beaten egg wash, then sprinkle with pastel sanding sugar or sprinkles. This creates the prettiest sparkly finish that catches the light!

Bake

Bake for 8–10 minutes, until the edges are just set and maybe turning the teeniest bit golden. Here’s my secret: I pull them when they still look slightly underbaked in the center.

Let them cool on the baking sheet for 5 minutes (they’re delicate when hot!), then carefully transfer to a wire rack to cool completely.

Make the Buttercream Filling

Beat butter until smooth, then gradually add powdered sugar. Mix in milk, vanilla, and salt until fluffy and spreadable. Tint with food coloring if desired.

Assemble Cookie Sandwiches

Match cookies by size. Spread or pipe buttercream onto one cookie, top with another, and gently press together. Roll edges in sprinkles if desired.

You Must Know

CRITICAL: The dough MUST chill for at least 30 minutes. I know I mentioned this already, but I’m saying it again because it’s that important! Unchilled dough will spread like crazy in the oven and you’ll lose those perfect round shapes.

Room temperature ingredients matter! Cold butter won’t cream properly, and cold eggs can make your dough seize up. Take everything out about an hour before baking.

Personal Secret: I always make a test cookie first. Bake just one cookie to check the timing and spread. Every oven is different, and this little trick has saved me from many cookie disasters!

Pro Tips & Cooking Hacks

Use gel food coloring, not liquid. Gel coloring is concentrated, so you need less, and it won’t add extra moisture to your dough. Plus, the colors are SO much more vibrant!

Roll between parchment sheets. Instead of flouring your surface (which can make cookies tough), roll your dough between two sheets of parchment paper. Game changer!

Freeze the cut-out cookies for 10 minutes before baking. This extra chill helps them keep their shape even better. Pop the whole baking sheet in the freezer while the oven preheats!

Don’t re-roll scraps more than once. The more you work the dough, the tougher it gets. After the second roll, I usually just bake the scraps as “baker’s treats” for myself!

Pipe the filling for professional results. Use a piping bag with a round tip (or just snip the corner of a zip-top bag) to pipe perfect circles of buttercream. It’s faster and neater than spreading!

Common mistakes to avoid:

• Rolling the dough too thin – aim for ¼ inch or your cookies might burn or dry out
• Overmixing the cookie dough – this develops the gluten and makes tough cookies instead of tender ones
• Filling warm cookies – patience, friends! Wait until they’re completely cool or your beautiful buttercream will turn into a puddle

Flavor Variations / Suggestions

The possibilities are endless with these cookies! Here are some of my favorite twists:

Lemon Lovers: Add 1 tablespoon of lemon zest to the cookie dough and replace the almond extract with lemon extract. Use lemon buttercream (add 1 tablespoon lemon juice and lemon zest to the filling). SO refreshing!

Chocolate-Dipped Delight: Skip the sanding sugar and instead dip half of each assembled sandwich in melted white chocolate. Let it set on parchment paper and add sprinkles before it hardens.

Funfetti Fun: Mix ½ cup of colorful sprinkles into the plain (uncolored) cookie dough for a confetti effect!

Citrus Burst: Add orange or lime zest to the dough and matching extract to the buttercream for a bright, zesty flavor.

Cream Cheese Filling: Replace half the butter in the buttercream with softened cream cheese for a tangy twist that’s absolutely divine!

Brown Butter Magic: Brown your butter before making the cookies (let it cool completely first). The nutty flavor is incredible!

Make-Ahead Options

These cookies are perfect for planning ahead, which is a lifesaver when you’re preparing for a party!

Cookie Dough: You can make and chill the dough up to 3 days ahead. Keep it wrapped tightly in plastic wrap in the fridge. You can also freeze the dough for up to 3 months – just thaw overnight in the fridge before rolling and cutting.

Baked Cookies (unfilled): Bake the cookies and let them cool completely, then store in an airtight container at room temperature for up to 5 days. Fill them the day you plan to serve for the freshest taste.

Assembled Sandwiches: You can assemble these up to 2 days ahead. Store them in an airtight container in a single layer (or between sheets of parchment paper if stacking) in the refrigerator. Bring to room temperature before serving – about 30 minutes on the counter.

Freezing: Both unfilled cookies and assembled sandwiches freeze beautifully for up to 2 months. Freeze in a single layer on a baking sheet first, then transfer to a freezer-safe container. Thaw at room temperature for about an hour.

Recipe Notes & Baker’s Tips

About the almond extract: Some people are sensitive to almond flavoring or don’t love it. It’s totally optional, but it does give these cookies that classic sugar cookie taste. If you’re making these for a crowd, you might want to ask about nut allergies first!

Color distribution: When adding food coloring to the dough, I find it easier to wear disposable gloves. Otherwise, you’ll have pastel hands for the rest of the day.

Buttercream consistency: If you’re piping the filling, you want it thick enough to hold its shape but soft enough to pipe easily. If it’s too stiff, add cream one teaspoon at a time. If it’s too soft, add more powdered sugar ¼ cup at a time.

Storage note: These cookies are best enjoyed within 2–3 days of assembling. After that, the cookies can start to soften from the buttercream moisture.

Serving Suggestions

These Pastel Sugar Cookie Sandwiches are showstoppers on their own, but here’s how I love to serve them:

For Easter: Arrange them on a pretty platter alongside chocolate eggs and fresh flowers. The pastel colors are absolutely perfect for spring celebrations!

For Baby Showers: Create a dessert tower with cookies in pink and blue (or your shower colors). Add a cute sign that says “Sweet Baby” or “Sugar and Spice.”

For Birthday Parties: Match the cookie colors to your party theme! They look gorgeous stacked on a cake stand.

With Coffee or Tea: These are the perfect sweet treat for an afternoon tea party or coffee date. Serve with fresh berries and a pot of your favorite tea.

In Gift Boxes: Package 4–6 cookies in a clear cellophane bag tied with a ribbon for the sweetest homemade gift!

Garnish ideas: Dust with a light sprinkle of powdered sugar, add a fresh edible flower on top, or drizzle with melted white chocolate for extra elegance.

How to Store Your Pastel Sugar Cookie Sandwiches

Room Temperature: Store assembled sandwiches in an airtight container at room temperature for up to 2 days. Make sure the container is sealed tight to keep them from drying out!

Refrigerator: For longer storage, keep them in the fridge in an airtight container for up to 5 days. Let them come to room temperature (about 20–30 minutes) before serving for the best flavor and texture.

Freezer: These freeze beautifully! Place assembled sandwiches in a single layer on a baking sheet and freeze until solid (about 2 hours). Then transfer to a freezer-safe container or bag, separating layers with parchment paper. They’ll keep for up to 2 months. Thaw at room temperature for about 1 hour before serving.

Unfilled Cookies: If you want to bake ahead but fill later, store the unfilled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Reheating: These cookies are best served at room temperature and don’t need reheating. If they’ve been refrigerated, just let them sit out for 20–30 minutes to soften slightly.

Allergy Information

Contains: Wheat (gluten), dairy (butter, milk), eggs

Common Allergen Substitutes:

For Dairy-Free: Use vegan butter sticks (not tub spreads) in place of regular butter in both the cookies and buttercream. Use non-dairy milk like almond, oat, or soy milk in the filling.

For Egg-Free: You can try replacing the egg with 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) or ¼ cup unsweetened applesauce. The texture may be slightly different but still delicious!

For Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Make sure it contains xanthan gum for the best results.

For Nut Allergies: Skip the almond extract and use vanilla extract only. Always check your food coloring labels, as some brands may be processed in facilities with nuts.

Note: If making these for someone with severe allergies, always double-check all ingredient labels, as manufacturing processes can change.

Questions I Get Asked A Lot

Why did my cookies spread too much in the oven?

This usually happens when the dough wasn’t chilled long enough or your butter was too soft. Make sure you chill the dough for at least 30 minutes (an hour is even better!), and you can even pop the cut cookies in the freezer for 10 minutes before baking. Also, make sure your oven is fully preheated!

Can I use salted butter instead of unsalted?

You can, but I’d recommend reducing the salt in the recipe to just a pinch (maybe ⅛ teaspoon) to avoid overly salty cookies. I always prefer unsalted butter in baking because it gives me complete control over the salt level.

My buttercream is too soft and won’t hold its shape – help!

Pop it in the fridge for 15–20 minutes to firm up, then give it another quick beat. If it’s still too soft, add more powdered sugar ¼ cup at a time until you reach the right consistency. You want it spreadable but stable!

Do I have to use food coloring?

Absolutely not! These cookies are delicious in their natural buttery color too. You can also skip coloring the cookies and just tint the buttercream for a fun surprise inside!

Can I make these without almond extract?

Yes! The almond extract is optional. Just use a total of 1½ teaspoons of vanilla extract instead. They’ll still be wonderfully delicious, just with a pure vanilla flavor instead of that classic sugar cookie taste.

How far in advance can I make these for a party?

I recommend baking the cookies up to 5 days ahead and storing them unfilled in an airtight container. Then assemble them with buttercream 1–2 days before your event. This keeps them at peak freshness! You can also freeze the assembled sandwiches up to 2 months ahead.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your baking adventures and seeing your beautiful pastel creations.