Cotton Candy Cookies
These cotton candy cookies are soft, pillowy rounds with a gentle marbled pink-and-blue look that taste like a sweet, buttery sugar cookie—perfect for celebrations and gifting.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use soft, room-temperature butter, not melted.
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk Substitute with 1/4 cup milk + 1 teaspoon lemon juice if needed.
Coloring
- pink gel food coloring Use a toothpick-sized amount to start.
- blue gel food coloring Use a toothpick-sized amount to start.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Mixing
- In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy.
- Mix in the egg, vanilla extract, and buttermilk until smooth and uniform.
- Gradually add the dry ingredients to the wet mixture, folding until just combined.
Coloring and Shaping
- Divide the dough into two portions. Add pink gel coloring to one half and blue gel coloring to the other, kneading until the color is evenly distributed.
- Take small amounts of both doughs, about 1½-inch ball size, and gently roll them together to create a marbled effect.
- Form into 1½-inch balls and place them 2 inches apart on the prepared sheet.
Baking
- Bake for 10–12 minutes, until the edges are just golden and the centers are slightly underdone.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are perfect for gifting and can be stored in an airtight container for up to 3 days at room temperature. Freeze baked cookies for up to 3 months.