Cotton Candy Cookies
These cotton candy cookies are incredibly soft and chewy, capturing the deliciousness of fairground treats in vibrant pink and blue hues.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour Gives structure to the cookies
- 1 cup granulated sugar Provides sweetness
- 1/2 teaspoon baking powder Leavening agent
- 1/4 teaspoon baking soda Leavening agent
- 1/4 teaspoon salt Enhances flavor
Wet Ingredients
- 1/2 cup unsalted butter (softened) Adds richness and texture
- 1/4 cup buttermilk Can be substituted with milk mixed with lemon juice or vinegar
- 1 large egg Binding agent
- 1 teaspoon vanilla extract Enhances flavor
- Gel food coloring (pink and blue) For vibrant color
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add the egg, vanilla extract, and buttermilk to the creamed mixture and beat until fully combined.
- Gradually blend the dry ingredients into the wet mixture until no streaks of flour remain.
- Divide the cookie dough into two portions, adding blue gel food coloring to one and pink to the other.
- Use a cookie scoop to form the cookies, compressing pink and blue dough together.
Baking
- Place the cookie dough portions on baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden and centers are still soft.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Chill the dough if too soft, don’t overbake, and store in an airtight container for freshness.