Why You’ll Love This Recipe

I love how these cookies combine childhood whimsy with soft, bakery-style texture. The cotton candy flavor adds a fun twist to a classic cookie, and the pastel swirls make them perfect for birthdays, baby showers, or whenever I want something playful and sweet. They’re easy to make, eye-catching, and totally crave-worthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour

Baking soda

Baking powder

Salt

Unsalted butter, softened

Granulated sugar

Egg

Cotton candy flavoring

Vanilla extract

Pink and blue food coloring (gel preferred for vibrant swirls)

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a bowl, I whisk together flour, baking soda, baking powder, and salt.

In a separate bowl, I cream the softened butter and sugar until light and fluffy.

I beat in the egg, cotton candy flavoring, and vanilla extract until smooth.

I gradually mix in the dry ingredients until a soft dough forms.

I divide the dough evenly into two portions and tint one pink and the other blue.

I pinch off small pieces of each color and gently roll them together into a ball for a marbled effect.

I place the dough balls on the prepared baking sheets and lightly flatten them with my fingers.

I bake for 9–11 minutes until the edges are set but the centers are still soft. I let them cool on the pan for 5 minutes before transferring to a wire rack.

FAQs

Where do I find cotton candy flavoring?

I use cotton candy extract, often found in baking aisles, specialty shops, or online. A little goes a long way.

Can I use liquid food coloring instead of gel?

Yes, but gel gives brighter color without thinning the dough. If I use liquid, I add a bit more flour if needed.

Will these taste like real cotton candy?

They won’t be exactly like spun sugar, but the extract gives them a distinct and sweet cotton candy flavor that’s fun and unique.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 48 hours or freeze the shaped dough balls and bake straight from the freezer, adding a minute to the baking time.

Do these cookies spread a lot?

They spread moderately. I space them 2 inches apart on the baking sheet and flatten slightly before baking for even results.

Delicious Cotton Candy Cookies Recipe

Name: Delicious Cotton Candy Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 1 ½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; Pink and blue gel food coloring; Optional: Cotton candy flavoring oil (1–2 drops), sprinkles or cotton candy for garnish

These Cotton Candy Cookies are soft, colorful, and packed with sweet nostalgia in every bite. With a tender, sugar cookie-style base and the unmistakable flavor of cotton candy, they’re as fun to eat as they are to look at. Whether I’m baking for a party, holiday, or just because, these cookies bring a little magic to the moment.

Why You’ll Love This Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Cotton candy flavoring
Vanilla extract
Pink and blue food coloring (gel preferred for vibrant swirls)

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, I whisk together flour, baking soda, baking powder, and salt.
In a separate bowl, I cream the softened butter and sugar until light and fluffy.
I beat in the egg, cotton candy flavoring, and vanilla extract until smooth.
I gradually mix in the dry ingredients until a soft dough forms.
I divide the dough evenly into two portions and tint one pink and the other blue.
I pinch off small pieces of each color and gently roll them together into a ball for a marbled effect.
I place the dough balls on the prepared baking sheets and lightly flatten them with my fingers.
I bake for 9–11 minutes until the edges are set but the centers are still soft. I let them cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20 cookies.
Preparation time: 15 minutes
Baking time: 10 minutes
Cooling time: 10 minutes

Variations

Sometimes I add white chocolate chips for extra sweetness or roll the dough balls in sanding sugar for sparkle. I’ve also made a cotton candy sandwich cookie by adding marshmallow or buttercream filling between two cookies. For themed events, I adjust the colors to match the occasion.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I place them in a single layer, freeze until solid, then transfer to a freezer bag for up to 2 months. I don’t reheat them—they’re best enjoyed soft at room temperature.