Pastel Sugar Cookie Sandwiches (Easy Spring Dessert Idea)
These Pastel Sugar Cookie Sandwiches are soft, buttery sugar cookies filled with fluffy pastel buttercream. Perfect for Easter, baby showers, and spring parties, this easy spring dessert idea looks bakery-style but is simple enough for beginner bakers. Make ahead, customize the colors, and create a stunning pastel cookie display everyone will love.
Ingredients
- For the Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Pastel Buttercream Filling:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 –2 tablespoons milk
- 1 teaspoon vanilla extract
- Gel food coloring pink, lavender, mint, pale yellow
Instructions
- Step 1: Make the Cookie Dough
- In a large bowl, cream softened butter and sugar for 2–3 minutes until light and fluffy.
- Add egg and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Form dough into a disk, wrap, and chill for at least 1 hour.
- Step 2: Roll & Bake
- Preheat oven to 350°F (175°C).
- Roll dough on a lightly floured surface to ¼-inch thickness.
- Cut into circles or desired spring shapes.
- Place on parchment-lined baking sheets.
- Bake 8–10 minutes, until edges are lightly golden but centers remain pale.
- Cool completely before filling.
- Step 3: Make the Buttercream
- Beat softened butter until smooth and creamy.
- Gradually add powdered sugar, mixing well.
- Add vanilla extract and milk until smooth and fluffy.
- Divide into bowls and tint with pastel gel food coloring.
- Step 4: Assemble the Sandwiches
- Pipe or spread buttercream onto the flat side of one cookie.
- Top with another cookie and gently press together.
- Roll edges in pastel sprinkles if desired.
Notes
- Chill dough to prevent spreading.
- Do not overbake—cookies should remain pale for soft sandwich texture.
- Always cool cookies completely before adding filling.
- If buttercream is too thick, add milk 1 teaspoon at a time.
- Store in an airtight container for best freshness.