Cotton Candy Cookies

Transform your kitchen into a carnival of delights with these magical Cotton Candy Cookies! These whimsical treats combine the nostalgic flavor of cotton candy with the comforting warmth of freshly baked cookies, creating a dessert that’s sure to bring smiles to faces of all ages.

The secret to these show-stopping cookies lies in their beautiful pink and blue swirled dough, infused with real cotton candy extract for an authentic fairground taste. Each bite delivers that perfect balance of crispy edges and soft, chewy centers that make these cookies absolutely irresistible.

Ingredients

• 1 cup salted butter, at room temperature
• 1 & 1/3 cups white sugar
• 1 large egg
• 1 teaspoon cotton candy extract
• 2 & 1/2 cups all-purpose flour, spooned and levelled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 drops each pink and blue food coloring

Steps

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
2. In a large bowl, cream butter and sugar together for 5 minutes until very light and fluffy. The mixture should be pale in color and noticeably increased in volume.
3. Beat in the egg and cotton candy extract until fully incorporated and smooth, about 1 minute. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
5. Gradually add dry ingredients to wet ingredients, mixing just until no flour streaks remain. Over-mixing will result in tough cookies.
6. Divide dough into 2 equal portions. Add pink food coloring to one portion and blue to the other, starting with just 1-2 drops per portion and adding more if needed for desired color intensity.
7. Create marbled effect by pinching off pieces of each color and gently pressing together. Don’t overmix or colors will become muddy.
8. Scoop 3 tablespoon portions of dough and place 2 inches apart on prepared baking sheets.
9. Bake for 12 minutes or until edges are just starting to turn golden brown. Centers will look slightly underbaked.
10. Allow cookies to cool completely on baking sheets for 15-20 minutes before moving. They will continue to set as they cool.

Smart Swaps

• Replace 1/2 cup of white sugar with 1/3 cup monk fruit sweetener for reduced calories
• Use natural food coloring made from beet powder and butterfly pea flower powder

Make It Diabetes-Friendly

• Substitute sugar with 1 cup allulose plus 1/4 teaspoon stevia extract
• Use almond flour instead of all-purpose (reduce to 2 cups)
• Each modified cookie contains approximately 8g net carbs vs original 24g
• Best enjoyed with protein to reduce glycemic impact

Pro Tips

• Chill dough for 30 minutes if it becomes too soft to handle
• Use gel food coloring for more vibrant colors without affecting texture
• For perfectly round cookies, use a large cookie scoop
• Store in airtight container for up to 5 days