Cotton Candy Cookies
These dreamy Cotton Candy Cookies capture the magic of the fair with soft pastel swirls and a nostalgic sweet flavor. Perfect for birthdays, baby showers, or a fun baking project with kids, they’re a whimsical treat that’s as beautiful as it is delicious.
Equipment
- 1 Mixing bowls For wet and dry ingredients
- 1 Electric mixer To cream butter and sugar
- 1 Measuring cups
- 1 Baking sheet Lined with parchment paper
- 1 Wire rack For cooling cookies
- 1 Parchment paper For lining the baking tray
Ingredients
- 2¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp cotton candy flavoring or vanilla + almond extract alternative
- ¼ tsp salt
- pink gel food coloring for one half of the dough
- blue gel food coloring for the other half of dough
Instructions
- Group: Preparing the Cookie DoughIn a medium bowl, whisk together the flour, baking soda, baking powder, and salt.In a large bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes).Add the egg, vanilla extract, and cotton candy flavoring, mixing until smooth.Gradually mix in the dry ingredients until just combined – do not overmix.Divide dough into two equal portions. Tint one pink and the other blue with gel food coloring.
- Group: Creating the SwirlsTake small pieces from each dough color, press together, and roll into 1½ inch balls.Optionally, roll tops in colored sugar sprinkles. Place on parchment-lined baking sheet, spaced 2 inches apart, and lightly flatten.Refrigerate for 15–20 minutes to reduce spreading.
- Group: Baking the CookiesPreheat oven to 350°F (175°C).Bake cookies for 9–11 minutes, until edges are set and centers look slightly underbaked.Let rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These soft, chewy cookies are ideal for birthday parties, baby showers, or carnival-themed fun at home. For best results, chill the dough before baking and avoid overmixing. Store at room temperature for 3–4 days or freeze baked cookies for up to 3 months.