Cotton Candy Cookies

5 from 1 vote

These Cotton Candy Cookies are brightly colored and perfectly chewy. If you are looking for fun dessert, this recipe is for you.

Prep Time15

Cook Time7

Total Time22

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 239kcal

Author: Wendy

Equipment

cookie sheets
Mixing Bowl
hand mixer
piping bag optional

Ingredients

3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter softened
1 cup sugar
1 egg
1 ½ teaspoon cotton candy flavoring
Pink food coloring
Blue food coloring
Powdered sugar or flour for rolling

Topping

16 ounces white icing
Sprinkles
1 teaspoon cotton candy extract optional

Instructions

Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a mixing bowl, blend the butter and sugar until creamy and light. Add egg and cotton candy extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Divide into two equal portions.
Into one ball of dough, add the pink food coloring and work the dough until equally blended. Into the other ball of dough, add the blue food coloring and work until blended.
Roll out each ball to ¼ inch thickness. Place one sheet of cookie dough over the other sheet. Pat gently to remove any air pockets and then roll the dough tightly from one side to the other as you would a jelly roll.
Slice the cookie dough into ¼ inch slices. Place the cookies onto the prepared baking sheet.
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
Remove the lid and aluminum seal from the frosting container. Place in the microwave for 1 minute. Stir in 1 teaspoon of cotton candy extract if desired.
Add the icing to a piping bag, and pipe over the cookies. Or, using a spoon drizzle the frosting over the top of the cookies.
Top with sprinkles if desired while the icing is still wet.
Allow the icing to dry completely before stacking. Using parchment or waxed paper between each layer is recommended.

Notes

If you don't want to use a piping bag, you can use a spoon to drizzle the frosting on top of the cookies.
I like the sparkle from the sanding sugar but you can skip those if you like the crunch.
Make sure to allow the frosting to harden all the way before you store the cookies.
If you are using a container where you need to stack them, use a piece of parchment paper between the layers to protect the icing.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition