Name: Pastel Sugar Cookie Sandwiches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 sandwiches
Cuisine: Various
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; Assorted food coloring; Filling of choice (e.g., buttercream, ganache, fruit preserves)

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Recipe Card

Type: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10 to 12 minutes
Total Time: 1 hour
Servings: 12 cookie sandwiches
Calories: ~260 per sandwich
Main Ingredients: butter, sugar, flour, vanilla, pastel buttercream

There’s something instantly joyful about pastel-colored desserts. They feel playful, nostalgic, and a little bit magical — like a throwback to birthday parties, Easter baskets, and those bakery cookies you always begged for as a kid. These Pastel Sugar Cookie Sandwiches bring all that cozy, colorful charm right into your kitchen.

Imagine soft, chewy vanilla sugar cookies sandwiching a swirl of fluffy pastel buttercream. Each bite melts in your mouth. Each color makes you smile. These cookies are perfect for spring holidays, baby showers, birthdays, bake sales, or just because you want something pretty and delicious.

If you love soft sugar cookies or dreamy buttercream, this pastel sugar cookie sandwich recipe will instantly become one of your go-to celebration treats. Easy, festive, and absolutely irresistible.

Why You’ll Love This Recipe

Soft, chewy cookies. The kind that taste like your favorite bakery sugar cookies.
Gorgeous pastel colors. Customize with pink, lavender, lemon yellow, mint, or robin’s egg blue.
Perfectly sweet buttercream. Soft, fluffy, and stable enough for sandwiching.
Kid-friendly and party-perfect. Fun to assemble, fun to decorate, fun to eat.
Make-ahead friendly. Cookies and frosting can both be made in advance.
Endless flavor variations. Add almond, lemon, or strawberry for a fun twist.

Ingredients You’ll Need

For the Sugar Cookies

2¾ cups all-purpose flour
Gives structure without making the cookies dense.
1 teaspoon baking soda
Helps the cookies puff instead of spread.
½ teaspoon baking powder
Adds lightness and softness.
½ teaspoon salt
1 cup unsalted butter, softened
Room-temperature butter ensures the perfect creamed texture.
1½ cups granulated sugar
1 large egg
2 teaspoons vanilla extract
Pure vanilla gives the best flavor.
2 tablespoons sour cream
Secret ingredient for extra-soft cookies.

Optional for rolling

½ cup granulated sugar
Creates a crisp, sparkly exterior.

For the Pastel Buttercream Filling

1 cup unsalted butter, softened
3 cups powdered sugar
2 to 3 tablespoons heavy cream or milk
1½ teaspoons vanilla extract
Pinch of salt
Gel food coloring
Use pastel shades: pink, mint, yellow, lavender, baby blue.

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Step-by-Step Instructions

1. Mix the dry ingredients

In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

2. Cream the butter and sugar

In a large mixing bowl, beat softened butter and granulated sugar for 2 to 3 minutes until light and fluffy.
This step gives your cookies that signature soft texture.

3. Add egg, vanilla, and sour cream

Mix until smooth. Don’t overbeat.

4. Add dry ingredients

Pour the dry mixture into the wet mixture.
Stir until a soft dough forms. If it’s sticky, chill for 15 minutes.

5. Scoop and roll

Scoop tablespoon-size balls of dough.
Roll lightly in granulated sugar if you want a sparkly exterior.

Place onto a parchment-lined baking sheet, leaving space for spreading.

6. Bake

Bake at 350°F (175°C) for 10 to 12 minutes until the edges are set but the centers look soft and pale.
Soft, underbaked centers give you that chewy, bakery-style sugar cookie.

Let cool completely before filling.

Make the Pastel Buttercream

1. Beat the butter

Whip for 2 minutes until fluffy.

2. Add powdered sugar

Mix in slowly to avoid clouds of sugar everywhere.

3. Add cream, vanilla, and salt

Beat another 1 to 2 minutes until smooth, creamy, and pipeable.

4. Divide and color

Separate frosting into small bowls.
Add pastel gel colors one drop at a time until you reach your perfect shade.

5. Add to piping bags (optional)

You can swirl colors in one bag or pipe each separately.

Match cookies of similar size.
Pipe or spread about 1 to 2 tablespoons of buttercream onto the bottom of one cookie.
Top gently with the second cookie and press lightly until the filling reaches the edges.
Chill for 10 minutes if you want cleaner edges and firmer sandwiches.

Your pastel sugar cookie sandwiches are ready to glow.

Pro Tips for Success

Chill the dough if it’s sticky

Warm dough spreads too much and loses its soft, puffy shape.

Underbake slightly

Sugar cookies firm up as they cool. Pulling them out early keeps them soft and chewy.

Use gel food coloring

Liquid coloring thins the frosting. Gel gives saturation without affecting texture.

Whip your buttercream longer than you think

Airiness = that bakery-style fluffy filling.

Pair cookies by size before filling

Your sandwiches will look neater and more professional.

Variations & Substitutions

Flavor Variations

Lemon: Add 1 teaspoon lemon zest to the cookie dough and tint the buttercream pale yellow.
Almond: Replace half the vanilla with almond extract.
Strawberry: Add freeze-dried strawberry powder to the buttercream.

Color Variations

Ombre pastels
Rainbow pastel swirl
Single-color theme for birthday or baby shower

Dietary Options

Gluten-Free: Use a gluten-free 1:1 baking flour.
Dairy-Free: Use vegan butter and plant-based milk in frosting.
Lower Sugar: Skip rolling the cookies in sugar and reduce buttercream sugar slightly.

Serving Suggestions

These cookies shine at:

Easter brunch
Baby showers
Birthday parties
Mother’s Day
Bridal showers
School celebrations
Spring photoshoots or pastel dessert tables

Serve with:

Fresh berries
Lemonade
Milk
Coffee or tea

Storage & Reheating Tips

Store

Keep cookie sandwiches in an airtight container for:

At room temperature: 24 hours
Refrigerated: Up to 5 days

Let them sit at room temperature for 10 minutes before serving.

Freeze

Wrap unfilled cookies and freeze up to 2 months.
Frosting also freezes well separately.

Nutrition Information (Approx per sandwich)

Nutrient	Amount
Calories	260
Fat	12g
Carbs	34g
Sugar	22g
Protein	2g
Sodium	90mg

Common Mistakes to Avoid

Overbaking. The edges should be pale, not golden.
Using cold butter. It won’t cream properly.
Adding too much food coloring. Pastels require only a drop.
Filling cookies while still warm. The buttercream will melt.
Skipping the chill time. Helps the sandwiches hold shape.

Can I make the cookies ahead of time?
Yes. Bake, cool, and store for up to 3 days before filling.

Can I freeze the finished sandwiches?
Yes, freeze for up to 2 months. Thaw in the fridge.

Why did my cookies spread too much?
Butter was too warm or dough wasn’t chilled.

Can I use store-bought frosting?
You can, but homemade buttercream holds up better in sandwiches.

Can I skip the sour cream?
It’s strongly recommended, but you can use Greek yogurt instead.

Can I add sprinkles?
Absolutely. Roll dough balls in pastel sprinkles before baking.

Conclusion: Your New Go-To Spring Dessert

These Pastel Sugar Cookie Sandwiches are soft, sweet, colorful, and guaranteed to steal the spotlight on any dessert table. Whether you’re celebrating spring or just craving something pretty and delicious, this recipe checks every box.

Try them once and you’ll start dreaming up new color combos and fillings to match every holiday.

If you loved this recipe, check out:

Soft Bakery-Style Sugar Cookies
Funfetti Birthday Cake Cookie Sandwiches
Strawberry Shortcake Cookies

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