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Cotton Candy Sugar Cookies

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  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 12 min
  • Total Time: 32 minutes
  • Yield: 12 Large Cookies 1x



For the Cookies

  • 3 1/2 C (450 g) All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cream of Tartar
  • 1/2 tsp Salt
  • 1/2 C (113g) Salted Butter, at room temperature
  • 1/2 C (110 g) Granulated Sugar
  • 1/2 C (55 g) Powdered Sugar
  • 1/3 C (55 g) Canola Oil
  • 1 Lg Egg + 1 Egg Yolk
  • 2 TBSP Sour Cream, at room temperature
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Cotton Candy Extract

For the Cotton Candy Buttercream

  • 1/2 C Unsalted Butter, at room temperature
  • Pinch of Salt
  • 1/4 tsp Vanilla Extract
  • 1/2 tsp Cotton Candy Extract
  • 2 C Powdered Sugar
  • 36 TBSP Heavy Cream


For the Cookies

  • In the bowl of your stand mixer with the paddle attachment cream the butter and sugars.
  • With the mixer on low slowly stream in the oil and mix until combined. Scrape down the bottom and sides of the bowl as needed.
  • Add the egg, egg yolk, sour cream, vanilla extract, and cotton candy extract. Mix until the egg is fully incorporated and the batter becomes glossy, about 2 minutes.
  • Add the dry ingredients and mix until the dough starts to come together and pull away from the sides of the bowl. About 2-3 minutes. 
  • Cover and chill for 30 minutes.
  • Preheat the oven to 350 and line two cookie sheets with parchment paper.
  • Use a large cookie scoop to portion the dough into 12 cookies.
  • Roll the dough into a ball in your hands and place 6 cookies per cookie sheet with plenty of room between.
  • Bake at 350 for 11-12 minutes. Then, while the cookies are still hot, press them with a flat bottomed glass to about 1/2″ thickness. This will create the cracked edges.
  • Let cool completely before frosting.

For the Cotton Candy Buttercream

  • Use a hand or stand mixer to cream the butter, salt, vanilla, and cotton candy extract until smooth.
  • Add 1/2 of the powdered sugar and mix for 3 minutes, then repeat with the remaining powdered sugar.
  • Add heavy cream 1-2 TSBP at a time until you reach your desired consistency. For cookies, I like my buttercream extra soft so I added about 5 TBSP of cream.
  • Separate the buttercream into 2 bowls. Use a small amount of gel food coloring to color one bowl a soft pastel pink and the other a pastel blue.
  • Use a 1 TBSP cookie scoop, fill 1/2 of it with pink and the other half with blue frosting. (So you have both colors in the cookie scoop at one time) Place it on top of the cookie. Then use and offset spatula to gently spread it almost to the edges, trying not to mix the colors too much. Create a swirl by dragging the spatula around the edges toward the center. Then quickly pull your wrist up and away.
  • Finish with sprinkles and enjoy!


Cookies will keep covered at room temperature for a day or two, then pop them in the fridge. They are delicious served room temperature or chilled!