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Pastel Sugar Cookie Sandwiches

Pastel Sugar Cookie Sandwiches

Soft and buttery pastel sugar cookies paired with creamy vanilla filling create a colorful, delightful treat perfect for spring gatherings and festive occasions.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course cookie, Dessert
Cuisine American
Servings 24 people
Calories 254 kcal

Equipment

  • 2 mixing bowl for wet and dry ingredients
  • 1 electric mixer for creaming butter and sugar
  • 1 baking sheet lined with parchment paper
  • 1 wire rack to cool cookies
  • 1 piping bag optional, for neater filling application

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • gel food coloring pastel shades
  • ½ cup unsalted butter softened (for filling)
  • 1 ½ cups powdered sugar
  • 1 –2 tablespoons milk or cream for filling
  • ½ teaspoon vanilla extract for filling
  • 1 pinch salt for filling

Instructions
 

  • Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  • Cream softened butter and granulated sugar together until light and fluffy using an electric mixer.
  • Add egg and vanilla extract to the creamed mixture and beat until combined.
  • In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture and stir in the milk until a soft dough forms.
  • Divide the dough into portions and tint each with gel food coloring for pastel shades.
  • Roll tablespoon-sized dough balls and place them on the prepared baking sheet.
  • Bake cookies for 8 to 10 minutes until edges are set but centers remain soft.
  • Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  • Prepare the filling by beating softened butter until smooth; add powdered sugar, vanilla, and a pinch of salt.
  • Mix in milk or cream until the filling is spreadable and fluffy.
  • Spread or pipe the filling onto the flat side of one cookie and top with another.
  • Let the cookie sandwiches rest for 10 minutes to allow the filling to set before serving.

Notes

  • Use gel food coloring to preserve dough texture and achieve pastel tones.
  • Chill dough briefly if too soft for shaping.
  • Store airtight at room temperature up to 3 days or refrigerate up to 1 week.
  • Bring to room temperature before serving for best flavor.