Cotton Candy Cookies (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 cup (2 sticks) unsalted butter, softened to room temperature
02 - 1 cup granulated sugar
03 - 1 large egg, at room temperature
04 - 1 teaspoon vanilla extract
05 - ½ teaspoon cotton candy extract

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - ½ teaspoon baking powder
08 - ¼ teaspoon salt

→ Mix-ins and Decorations

09 - ½ cup pink and blue cotton candy, torn into small pieces
10 - Pink and blue food coloring (gel preferred, optional)
11 - Extra cotton candy for garnish (optional)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup easier.
02 - In a large bowl, using an electric mixer or stand mixer with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Properly creaming creates air pockets that help the cookies rise and creates that perfect soft, chewy texture.
03 - Add the egg, vanilla extract, and cotton candy extract to the butter-sugar mixture. Beat on medium speed until fully incorporated and the mixture looks smooth and creamy, about 1 minute. Scrape down the sides of the bowl as needed to ensure even mixing.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This helps distribute the leavening agent and salt evenly throughout the flour.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can make the cookies tough. The dough should be soft but not sticky.
06 - Gently fold in the small pieces of cotton candy using a rubber spatula, distributing them evenly throughout the dough. Work quickly as the cotton candy will start to dissolve slightly when it comes in contact with the moisture in the dough.
07 - If using food coloring, divide the dough into two equal portions. Add a few drops of pink food coloring to one portion and blue to the other, mixing gently until the color is evenly distributed. For a marbled effect, you can lightly twist the two colors together without fully combining them.
08 - Using a cookie scoop or tablespoon, portion the dough into 1-inch balls (about 2 tablespoons of dough per cookie). Place them on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Slightly flatten the tops of the dough balls with your palm or the bottom of a glass.
09 - Bake in the preheated oven for 9-11 minutes, or until the edges are just set but the centers still look slightly underdone. The cookies will continue to cook a bit from residual heat after removing from the oven. For soft, chewy cookies, be careful not to overbake.
10 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, press a few small pieces of cotton candy on top of each cookie while they're still warm from the oven for a decorative touch.
11 - Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days, though they're best enjoyed within the first 2-3 days when they're at their optimal texture and flavor.

# Notes:

01 - These whimsical cookies capture the nostalgic flavor of cotton candy in a convenient cookie form, perfect for birthday parties, carnivals, or anytime you want to bring a touch of fun to your dessert table.
02 - For the most vibrant colored cookies, use gel food coloring rather than liquid food coloring, as it provides more intense color without adding additional liquid to the dough.
03 - The cotton candy pieces may create small craters or indentations in the cookies as they melt during baking - this is normal and part of their unique charm!
04 - If you want to enhance the cotton candy flavor even more, add a few drops of cotton candy extract to your favorite vanilla frosting and pipe or spread it on top of the cooled cookies.

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