Description
Whimsical and sweet, these Cotton Candy Cookies are soft, buttery treats swirled with pastel pink and blue colors, flavored with cotton candy extract, and topped with crushed cotton candy for a magical dessert perfect for parties or fun baking days.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp cotton candy extract
- 2–3 drops pink food coloring
- 2–3 drops blue food coloring
- ½ cup white chocolate chips (optional)
- ½ cup crushed cotton candy (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and cotton candy extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Divide the dough into two equal portions. Color one portion pink and the other blue. Lightly mix for a swirled effect.
- Fold in the white chocolate chips, if using.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are set and centers are still slightly soft.
- Let cookies cool for 5 minutes before transferring to a wire rack.
- Sprinkle crushed cotton candy on top before serving.
Notes
- For the best swirl effect, avoid overmixing the colored doughs.
- Crushed cotton candy should be added just before serving to prevent melting.
- Store in an airtight container for up to 3 days for freshest texture and color.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg