Description
Cotton Candy Cookies are a whimsical, fun treat that brings the nostalgic flavor of cotton candy into a soft, chewy cookie. The cookies are packed with sweetness from both granulated and brown sugar, and enhanced with a hint of cotton candy extract for that signature flavor. The addition of colorful sprinkles gives them a festive touch, perfect for birthday parties, celebrations, or just a fun dessert to brighten up your day. These cookies are not only a treat for the taste buds but also a feast for the eyes, with vibrant pops of color that will appeal to both kids and adults.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cotton candy extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cotton candy sprinkles (or colorful nonpareils)
- Optional: Pink and blue gel food coloring
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugars
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add the Wet Ingredients
- Add the egg, vanilla extract, and cotton candy extract to the creamed mixture, and beat until combined.
Step 4: Mix the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Add Sprinkles and Food Coloring
- Gently fold in the cotton candy sprinkles (or nonpareils). If you’d like to make the cookies extra colorful, add a few drops of pink and blue gel food coloring and gently mix to swirl the colors throughout the dough.
Step 7: Scoop and Shape the Dough
- Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Step 8: Bake the Cookies
- Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden. The center should still be soft.
Step 9: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, freeze them on a baking sheet, and then store them in a freezer bag. Bake directly from the freezer, adding an extra 1-2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American