A Sweet Treat: Cotton Candy Cookies
These fun and whimsical cookies bring back the nostalgic flavor of the fair and other childhood memories! Easily make with no-chill and no-spread dough perfectly flavored for a sweet treat!
Ingredients
Cotton Candy Cookies
- 1 cup (227g) Unsalted Butter Chilled, Cubed
- 1 cup (200g) Granulated White Sugar
- 3/4 tsp (3.7ml) Cotton Candy Super Strength Flavoring LorAnn brand
- 3/4 tsp (3.7ml) Vanilla Extract
- 1 Large Egg Chilled
- 2 tsp (9.5g) Baking Powder
- 1/2 tsp (3g) Salt
- 3 cups (360g) All-Purpose Flour
Cotton Candy Royal Icing
- 5 Tbsp Meringue Powder I use Genie's Dream
- 1 Tbsp Light Corn Syrup
- 3/4 tsp Clear Vanilla Extract
- 1/4 tsp Cotton Candy Super Strength Flavoring LorAnn brand
- 1 cup Water
- 2 lbs Powdered Sugar
Instructions
Cotton Candy Cookies
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in cotton candy flavoring, vanilla and egg.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Cotton Candy Royal Icing
- Combine meringue powder, light corn syrup, clear vanilla extract, cotton candy flavoring water in mixing bowl.
- Using a whisk, mix until ingredients are foamy. This is essentially reconstituting the egg whites in the meringue powder.
- Add the powdered sugar.
- Using your whisk, mix until powdered sugar is slightly incorporated (and won't fly everywhere)
- Beat for 5 minutes on medium-high
- Icing will thicken, whiten and will have soft peaks once ready
- Your Royal Icing will now be ready to color and thin to your desired consistencies for decorating!
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.