Pastel sugar cookie sandwiches filled with colorful frosting

why make this recipe

Pastel Sugar Cookie Sandwiches are delightful treats perfect for any occasion. Their vibrant, pastel colors and soft, chewy texture make them visually appealing and delicious. They are great for birthdays, baby showers, or just a fun afternoon snack. Plus, making these cookies at home allows you to customize flavors and colors to suit your taste!

how to make Pastel Sugar Cookie Sandwiches

Ingredients

For the sugar cookies:

2 ¾ cups (345 g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened to cool room temperature
1 ¼ cups (250 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
2 tablespoons full-fat sour cream or plain Greek yogurt, room temperature
¼ cup (50 g) additional granulated sugar for rolling (optional, for sparkly edges)

For the pastel buttercream filling:

1 cup (226 g) unsalted butter, softened
3 ½ – 4 cups (420–480 g) powdered sugar, sifted
¼ teaspoon fine sea salt
2 –3 tablespoons heavy cream or whole milk, plus more as needed
2 teaspoons pure vanilla extract (or 1 tsp vanilla + 1 tsp almond extract for bakery flavor)
Gel food coloring in pastel shades (e.g., soft pink, baby blue, mint green, lavender, pale yellow)

Optional decorations:

Pastel nonpareils or sprinkles, for rolling the edges
Edible glitter or sanding sugar, in coordinating pastel tones

Directions

Prepare for baking:

Line 2 large baking sheets with parchment paper or silicone baking mats.
Ensure butter, egg, and sour cream are at room temperature for the best texture.
Preheat the oven to 350°F (175°C).

Mix dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

Cream the butter and sugar:

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter and granulated sugar. Beat on medium-high speed for 3–4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed.

Add egg, yolk, vanilla, and sour cream:

Add the egg and egg yolk. Mix on medium speed until incorporated.
Add vanilla extract and sour cream. Beat until smooth and creamy.

Combine wet and dry ingredients:

Add the dry ingredient mixture in two additions, mixing on low speed just until no dry streaks remain. Do not overmix.

Portion and shape the cookies:

Use a small cookie scoop for bite-size sandwiches or a medium scoop for standard size. Roll each portion into a smooth ball.
Optional: Roll each dough ball in granulated sugar for sparkly edges.
Place balls on prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies:

Bake one sheet at a time for 8–11 minutes, until the edges are set and the tops are no longer glossy.
Rotate the pan halfway through baking if needed.

Flatten slightly for even sandwiches:

After baking, gently press each cookie to create a level top. Let cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

Prepare the pastel buttercream base:

In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes until smooth.
Gradually add the sifted powdered sugar, mixing until incorporated.
Add salt, vanilla, and 2 tablespoons of cream or milk. Beat until fluffy and smooth.

Tint the buttercream in pastel colors:

Divide the buttercream into small bowls and add gel food coloring to achieve pastel shades.

Match and arrange cookies for sandwiches:

Pair cookies by size. Place one cookie face-down for filling.

Fill with pastel buttercream:

Pipe a swirl of buttercream onto the bottom cookie. Gently press the matching cookie on top.

Decorate the edges (optional but beautiful):

Roll the edges in sprinkles or nonpareils.

Set and store:

Refrigerate the sandwiches for 20–30 minutes to set. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

how to serve Pastel Sugar Cookie Sandwiches

Serve these delightful sandwiches at room temperature for the best texture. Arrange them by color for a beautiful display on a platter or stack them in a glass jar for a stunning visual effect. They make an excellent addition to any dessert table.

how to store Pastel Sugar Cookie Sandwiches

To keep your sandwiches fresh, store them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. Be sure to bring them back to room temperature before serving for the perfect bite.

tips to make Pastel Sugar Cookie Sandwiches

Ensure all ingredients are at room temperature to achieve a smooth dough and creamy frosting.
Customize the colors of the buttercream to match any event theme.
Don’t overbake the cookies; they should remain soft and slightly puffy.

variation

You can experiment with different flavors by adding extracts like lemon or almond to the cookies or buttercream. Using different cookie shapes or sizes can also create fun variations.

FAQs

Can I use margarine instead of butter for the cookies?
While margarine can be used, it may affect the texture and flavor. Unsalted butter is recommended for the best results.

How long do the cookie sandwiches last?
These cookies can last up to 2 days at room temperature or up to 5 days when refrigerated.

Can I freeze the cookie sandwiches?
Yes, you can freeze the assembled cookie sandwiches. Wrap them tightly in plastic wrap and store in an airtight container. Thaw before serving.