Why You’ll Love Pastel Sugar Cookie Sandwiches (Updated Version) Recipe
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They’re visually charming — perfect for spring celebrations, baby showers, Easter gatherings, or just a cheerful treat.
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The cookies stay soft rather than crisp, so they’re pleasant to bite into.
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The pastel coloring doesn’t compromise texture (thanks to gel food coloring).
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You can easily customize the filling or colors to suit your taste or theme.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sugar Cookies:
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Unsalted butter, softened
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Granulated sugar
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1 large egg
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Vanilla extract
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All‑purpose flour
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Baking soda
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Baking powder
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Salt
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Milk
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Gel food coloring (various pastel shades)
For the Vanilla Filling:
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Unsalted butter, softened
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Powdered (confectioners’) sugar
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Heavy cream or milk
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Vanilla extract
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Pinch of salt
Directions
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Preheat & prepare pans. Set oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
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Make cookie dough. Cream together softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
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Combine dry ingredients. Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing on low speed. The dough will be thick but soft. Then stir in the milk until smooth.
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Color the dough. Divide the dough into portions (e.g. five) and tint each portion with gel food coloring to your chosen pastel hues. Knead colors in evenly.
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Shape and bake. Scoop about 1 tablespoon of dough per cookie into balls. Place them spaced ~2 inches apart on the lined baking sheet. Bake for 8–10 minutes, until the edges are set and tops have slight cracks but are not browned.
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Cool. Let cookies rest on the baking sheet 5 minutes, then transfer to wire racks to cool completely.
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Make the filling. Beat softened butter until smooth. Gradually add powdered sugar, then beat in heavy cream (or milk), vanilla, and a pinch of salt until fluffy and spreadable. If it’s too thick, add a little more cream; if too thin, add more powdered sugar.
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Assemble sandwiches. Pair up cookies of similar size. Using a piping bag or spoon, place filling on one cookie’s flat side, then press another cookie on top gently to spread filling evenly.
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Let set. Allow the assembled cookie sandwiches to sit ~10 minutes so the filling firms up slightly before serving.
Servings and timing
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Yield: 24 sandwich cookies
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Prep time: 30 minutes
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Bake time: 10 minutes
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Total time: 40 minutes
Storage/Reheating
Store cookie sandwiches in an airtight container at room temperature for up to 3 days. You may refrigerate them for up to 1 week, but allow them to come to room temperature before serving so they’re not too firm. If you want to refresh slightly, you can warm gently in a low‑heat oven (e.g. 275 °F / 135 °C) for a few minutes, but watch closely to avoid melting the filling.
FAQs
What if I don’t have gel food coloring?
You can use liquid food coloring, but use less so you don’t overly thin the dough. The colors may be less vibrant, and the dough may need slight chilling.
Can I flavor the cookies differently (e.g. lemon, almond)?
Yes — you can replace the vanilla with another extract (lemon, almond, etc.). Adjust quantity to taste.
Can I make the dough ahead of time?
Yes — you can refrigerate the dough (wrapped tightly) overnight. Before baking, let it rest at room temperature ~20–30 minutes so it’s easier to scoop and shape.
Can I freeze the cookie sandwiches?
You can freeze them (without filling or with filling), wrapped well. Thaw in the refrigerator or at room temperature before serving.
What if the filling is too runny?
Add more powdered sugar to thicken, or chill the filling briefly before assembling. Use only a little cream or milk.
What if the cookies spread too much?
Chill the dough briefly before baking, ensure your oven temperature is correct, and avoid overmixing after adding flour.
Why do some cookies not crack on top?
The slight cracking is typical but not guaranteed. Chilling the dough or giving a bit higher heat burst early in baking can help create cracks.
Can I use a different filling (cream cheese, jam, chocolate)?
Absolutely — cream cheese frosting, jam, chocolate ganache, or flavored buttercreams all work nicely as long as consistency is right for sandwiching.
How thick should I make the filling layer?
A moderate layer (about ½ teaspoon to 1 teaspoon depending on cookie size) is ideal. Too much filling may squeeze out; too little, and it won’t provide much contrast.
Can I make these gluten‑free?
You could experiment with a gluten‑free all‑purpose flour blend (1:1 replacement). Because gluten‑free blends behave differently, you may need to adjust liquid or binding agents and test a small batch first.
Conclusion
These pastel sugar cookie sandwiches are as delightful to look at as they are to eat. With soft, tender cookies and a creamy filling, they’re perfect for festive occasions or whenever you want a sweet, charming treat. By customizing colors, flavors, or fillings, you can make them uniquely yours. Happy baking!
Pastel Sugar Cookie Sandwiches (Updated Version)
Description
Pastel Sugar Cookie Sandwiches are soft, colorful sugar cookies filled with a delicious buttercream frosting, making them a perfect treat for spring or festive occasions.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Pastel gel food coloring (pink, blue, yellow, purple, green)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until a dough forms.
- Divide dough into 5 portions and tint each with a different pastel gel food coloring.
- Roll dough into 1-inch balls and place on prepared baking sheet, spacing them 2 inches apart.
- Use a flat-bottomed glass to gently press cookies down slightly.
- Bake for 8–10 minutes until edges are set but centers remain soft. Let cool completely.
- For frosting, beat butter until creamy. Add powdered sugar gradually, then vanilla and milk until desired consistency is reached.
- Pipe or spread frosting onto the flat side of one cookie and top with another to form a sandwich.
Notes
- Use gel food coloring to avoid adding too much moisture to the dough.
- Let cookies cool completely before frosting to prevent melting.
- You can freeze the cookies or sandwiches for later enjoyment.
