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Pastel Sugar Cookie Sandwiches are charming little treats that bring a pop of color and a sweet burst of fun to any gathering. These delightful sandwiches feature soft, buttery sugar cookies in gentle pastel hues, sandwiched around a creamy, fluffy filling that’s just the right amount of sweet. They’re perfect for spring celebrations, baby showers, or any time you want to add a cheerful touch to your dessert table.

I love making these cookies when I want something that looks as good as it tastes. The pastel colors are so playful and make everyone smile, especially when you mix and match the different shades. One trick I use is to chill the cookie dough well before baking—this helps keep the cookies nice and thick so the sandwiches hold together perfectly without falling apart.

When I serve these cookie sandwiches, I like laying them out in a circle on a pretty plate, almost like a colorful flower. They’re an instant conversation starter and perfect to enjoy with a glass of milk or a cup of tea. Plus, they’re easy to pack up and take along to picnics or as a sweet gift for friends. Every bite is a little moment of happiness!

Key Ingredients & Substitutions

Butter: Using unsalted butter is best here so you can control the salt level. Make sure it’s softened to room temperature for easy creaming with sugar.

Flour: All-purpose flour gives these cookies their perfect soft but structured texture. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.

Sour Cream or Greek Yogurt: This adds moisture and a slight tang to keep cookies tender. If you don’t have these, you can substitute with the same amount of buttermilk or even regular yogurt.

Food Coloring: Use gel food coloring for vibrant pastel colors without thinning your dough, but liquid colors work too—just add less to keep dough firm.

Buttercream Filling: Softened unsalted butter and sifted powdered sugar make a smooth, fluffy frosting. Heavy cream helps the texture; if you want it dairy-free, substitute with coconut cream.

How Do You Get Soft, Colorful Cookies Without Losing Shape?

Soft sugar cookies can spread too much or color unevenly if the dough isn’t handled properly. Here’s what helps:

• Chill the dough: Refrigerate the colored dough for at least 1 hour to firm it up. This reduces spreading in the oven and helps colors stay distinct.
• Shape gently: Roll dough into balls and flatten slightly with your hand. Too thin means crispy edges; too thick, they stay doughy inside.
• Sprinkles on top: Add them just before baking so they stick well but don’t melt into the dough.
• Bake at the right time: Watch for set edges but soft centers—about 8-10 minutes. Cooling on the baking sheet first helps cookies firm up without breaking.

Equipment You’ll Need

• Mixing bowls – I recommend medium and large sizes to handle different ingredients easily.
• Electric hand mixer or stand mixer – makes creaming butter and sugar quick and effortless.
• Measuring cups and spoons – for accurate measurement of dry and wet ingredients.
• Food coloring gels or liquids – to give your cookies beautiful pastel shades.
• Baking sheet lined with parchment paper – prevents sticking and makes cleanup easier.
• Cookie scoop or tablespoon – helps shape uniform cookies for even baking.
• Cooling rack – allows cookies to cool properly before filling or serving.
• Pastry bags or flat-bottomed spoon – for piping or spreading the buttercream filling neatly.

Flavor Variations & Add-Ins

• Swap vanilla extract for lemon or peppermint for a fun flavor twist that pairs well with pastel colors.
• Add finely chopped dried fruits or mini chocolate chips into the dough for extra texture and flavor.
• Use different colored sprinkles or edible glitter on top to match seasonal themes or celebrations.
• Mix a small amount of cocoa powder or matcha powder into some dough portions to create patterned or themed cookies.

Pastel Sugar Cookie Sandwiches

Ingredients You’ll Need:

For the Sugar Cookies:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/4 cup sour cream or Greek yogurt
• Gel or liquid food coloring in pastel shades (lavender, pink, blue, yellow, etc.)
• Rainbow sprinkles (for topping)

For the Buttercream Filling:

• 1 cup unsalted butter, softened
• 3 to 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream or milk
• Pinch of salt
• A few drops of food coloring to create marbled pastel shades (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare the dough, plus 1 hour for chilling. Baking takes around 8-10 minutes per batch. Preparing and whipping the buttercream filling takes about 10 minutes. Overall, allow roughly 1 hour 30 minutes including chilling and cooling time before assembling your cookie sandwiches.

Step-by-Step Instructions:

1. Prepare the Dough

First, whisk together the flour, baking soda, and baking powder in a medium bowl and set aside. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Beat in the egg, vanilla extract, almond extract (if using), and sour cream until everything is well combined. Gradually add the dry ingredient mixture to the wet mixture and mix until just combined. Don’t overmix!

2. Divide and Color the Dough

Divide the cookie dough evenly into several smaller bowls, depending on how many pastel colors you’d like. Add a small amount of gel or liquid food coloring to each bowl and stir gently to create lovely pastel shades. Mix well, but don’t overwork the dough.

3. Chill and Shape the Cookies

Cover each bowl tightly with plastic wrap and refrigerate for at least one hour to firm up the dough. This helps the cookies keep their shape when baked. When ready, preheat your oven to 350°F (177°C). Roll tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each dough ball slightly with the palm of your hand and sprinkle the tops lightly with rainbow sprinkles.

4. Bake

Bake the cookies for 8 to 10 minutes, or until the edges are set but the centers still look soft. This will give you soft, tender cookies. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before filling.

5. Prepare the Buttercream Filling

In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar one cup at a time, mixing on low speed just until combined. Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Increase the mixer speed to medium-high and beat for about 3 minutes until the buttercream is light and fluffy. If you want pretty pastel marbled colors, add a few drops of different food coloring and fold gently with a spatula to swirl the colors without fully mixing.

6. Assemble the Sandwiches

Once your cookies are completely cool, spread or pipe a generous dollop of buttercream on the flat side of one cookie. Top it with another cookie, pressing gently to create a sandwich. Repeat with the rest of your cookies.

7. Serve and Store

Serve your colorful, soft, and creamy pastel sugar cookie sandwiches right away, or store them in an airtight container. They can stay fresh at room temperature for up to 2 days or refrigerated for up to a week. If refrigerated, bring them to room temperature before serving for the best texture and flavor.

Can I Use Frozen Dough for These Cookies?

Yes! You can freeze the dough balls before baking. Just place them on a baking sheet to freeze until solid, then transfer to a freezer bag. When ready to bake, thaw in the fridge overnight and bake as directed.

Can I Substitute Greek Yogurt for Sour Cream?

Absolutely! Greek yogurt works great as a substitute and adds the same tang and moisture to the dough. Use the same amount called for in the recipe.

How Should I Store the Cookie Sandwiches?

Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Bring refrigerated sandwiches to room temp before serving for the best soft texture.

Can I Make the Buttercream Filling Ahead of Time?

Definitely! Make the filling a day in advance and keep it refrigerated in an airtight container. Before assembling, let it come to room temperature and briefly re-whip if needed for a smooth, fluffy texture.