Cotton Candy Cookies
These delightful cotton candy cookies are soft, chewy, and packed with vibrant flavors that will transport you back to carefree days at the county fair.
Ingredients
For the Cookie Dough
- 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 powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup cotton candy, torn into small bits You can use cotton candy flavoring instead if unavailable.
- ½ cup rainbow sprinkles Feel free to mix up the sprinkles for variety.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Gently fold in the cotton candy and sprinkles.
- Using a cookie scoop or two spoons, drop the dough onto ungreased baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them after baking. You can also prepare the dough in advance and freeze it for later use.