Pastel Sugar Cookie Sandwiches

The kitchen was already warm when my sister suggested we make something colorful for her birthday brunch last spring. We stood there debating between cake and cookies when the idea hit us—why not both? Something about pastel buttercream sandwiched between delicate cookies felt like the perfect celebration.

That first batch was chaos. We made the mistake of adding too much gel coloring, turning our pretty pinks into electric magenta. But when we took that first bite—crisp cookie giving way to silky, not too sweet buttercream—we knew we had stumbled onto something special despite the kitchen disaster.

Ingredients

• 2 1/2 cups all-purpose flour: Sift it first to prevent lumps and ensure tender cookies that hold their shape
• 1/2 tsp baking powder: Just enough to give the cookies subtle lift without spreading too thin
• 1/4 tsp salt: Enhances the vanilla and balances sweetness, do not skip
• 1 cup unsalted butter: Room temperature is nonnegotiable for proper creaming and texture
• 1 cup granulated sugar: Cream this thoroughly with the butter for that classic sugar cookie snap
• 1 large egg: Adds structure and richness, bring it to room temperature first
• 1 1/2 tsp vanilla extract: Use pure extract for the best flavor, imitation never quite hits the same note
• 1/2 cup unsalted butter for filling: Soften this until you can press it with your finger but it still holds shape
• 2 cups powdered sugar: Sifting twice makes the buttercream impossibly smooth
• 2 tbsp milk: Start with less and adjust until you reach spreading consistency
• 1 tsp vanilla extract: This is the flavor backbone of the entire filling
• Gel food coloring: Gel is better than liquid because it will not thin out your buttercream or alter the texture

Instructions

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking powder, and salt until well blended, aerating the mixture for easier incorporation later.

Cream butter and sugar:

Beat the butter and granulated sugar on medium high speed for 2 to 3 minutes until the mixture looks pale and fluffy.

Add egg and vanilla:

Beat in the egg and vanilla extract until the mixture is glossy and well combined, scraping the bowl once.

Combine everything:

Gradually add the flour mixture to the butter mixture on low speed until just combined, the dough will be soft.

Chill the dough:

Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Prep for baking:

Preheat oven to 350 degrees F and line baking sheets with parchment paper while the dough chills.

Roll and cut:

On a floured surface, roll dough to 1/4 inch thickness and cut with a 2 inch cookie cutter.

Bake to golden:

Place cookies 1 inch apart on prepared sheets and bake for 8 to 10 minutes until edges are barely golden.

Make the buttercream:

Beat butter until creamy, gradually add powdered sugar, then milk and vanilla until light and fluffy.

Color and assemble:

Divide buttercream into small bowls and tint each with pastel gel coloring, then spread or pipe onto half the cookies and top with remaining cookies.

Pin It

Now whenever I make these, I think of my sister standing in my kitchen with flour in her hair and pink buttercream on her cheek. These cookies became more than dessert—they became the thing we make together whenever we need an excuse to slow down and catch up.

Getting the Perfect Pastel Colors

Start with a tiny amount of gel coloring on a toothpick, you can always add more but you cannot take it back. I learned this lesson after creating a batch of zombie green frosting that no amount of white buttercream could fix.

Working with Cookie Dough Temperature

If the dough becomes too soft while rolling and cutting, pop it back in the fridge for 10 minutes. Cold dough cuts cleaner and holds its shape better during baking, giving you those professional looking edges.

Storage and Make Ahead Tips

These actually taste better on day two when the buttercream has softened the cookies slightly. Store them flat in an airtight container at room temperature, placing parchment paper between layers if you stack them.

• Undecorated cookies freeze beautifully for up to a month
• Buttercream can be made ahead and stored in the fridge for a week
• Bring fillings to room temperature before assembling for the smoothest results

Pin It

There is something deeply satisfying about biting through a crisp sugar cookie into that cloud of pastel buttercream. Make them for someone you love, or just for yourself on a quiet afternoon.

Common Questions

→ How long should I chill the cookie dough?

Chill the dough for at least 1 hour. This firms the butter, making rolling easier and preventing cookies from spreading too much during baking. You can refrigerate up to 24 hours before rolling and cutting.

→ Can I make these cookies ahead of time?

Yes! Bake cookies up to 2 days ahead and store in an airtight container. Assemble with buttercream the day of serving for best texture. Unfilled cookies freeze well for up to 3 months.

→ What's the best way to achieve pastel colors?

Use gel food coloring rather than liquid. Start with a tiny amount on a toothpick—gel concentrates are potent. Add gradually until you reach soft pastel shades. Liquid coloring can thin the buttercream consistency.

→ How do I know when the cookies are done baking?

Bake for 8–10 minutes at 350°F. Cookies are done when edges just begin to turn golden—centers should still appear slightly soft. They'll firm as they cool on the wire rack.

→ Can I use natural food coloring?

Absolutely. Fruit and vegetable-based powders like beet, spirulina, and carrot work well. Dissolve a small amount in the milk before adding to buttercream. Colors will be softer than gel but equally beautiful.

→ What's the best method for filling the sandwiches?

Spread buttercream with an offset spatula or pipe using a bag fitted with a star tip. Aim for about 1 tablespoon per cookie. Gently press the top cookie until filling reaches the edges—don't smash or they'll crack.