Description
Cotton Candy Cookies are soft, pastel-swirled treats that taste just like a day at the fair. Packed with sweet cotton candy flavor and topped with colorful sprinkles, they’re perfect for birthdays, bake sales, or anytime you need a little fun. A playful, kid-friendly recipe that’s as easy to make as it is to eat!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup cotton candy candy bits or ½ to 1 teaspoon cotton candy extract
1 cup colorful sprinkles
Pink and blue food coloring (gel recommended for vibrant color)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix!
Stir in the cotton candy candy bits or add your cotton candy extract to the dough.
Divide the dough evenly between two bowls. Tint one half pink and the other blue using gel food coloring.
Pinch off a bit of pink and a bit of blue dough. Press them gently together and roll into a ball, creating a pastel swirl. Repeat with the rest of the dough.
Roll the tops of each dough ball in colorful sprinkles, then place on your prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers look slightly underdone. (Trust the process—they’ll firm up as they cool.)
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Cotton Candy Flavor: If you can’t find candy bits, cotton candy extract works great. Start with ½ teaspoon and adjust to taste.
Color Tip: Gel food coloring gives the best results without watering down your dough.
Want Thicker Cookies? Chill the dough for 30 minutes before baking to prevent spreading.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze baked cookies for up to 2 months.
Fun Variation: Try white chocolate chips or mini marshmallows for a fun texture twist!