Cotton Candy Cookies
Cotton Candy Cookies are chewy, colorful, and packed with nostalgic sweetness. Made with a simple dough and cotton candy extract, they feature fun pink and blue swirls—perfect for any sweet tooth!
Ingredients
Wet Ingredients:
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cotton candy extract
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Mix-ins and Decorations:
- ½ cup pink and blue cotton candy torn into small pieces
- Pink and blue food coloring gel preferred, optional
- Extra cotton candy for garnish optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, beat softened butter and sugar with a mixer for 2–3 minutes until light and fluffy.
- Mix in egg, vanilla, and cotton candy extract until smooth, scraping the bowl as needed. Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry mix to wet, blending on low until just combined. Dough should be soft, not sticky.
- Gently fold in torn cotton candy pieces with a spatula. Work quickly to prevent dissolving.
- Divide dough in half. Tint one half pink, the other blue. Swirl together for a marbled look, if desired.
- Scoop 1-inch balls (about 2 tbsp each) onto baking sheet, 2 inches apart. Flatten slightly.
- Bake for 9–11 minutes, until edges are set and centers look soft. Don’t overbake—they’ll finish on the sheet.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Press a cotton candy piece on top while still warm, if desired.