Ingredients:

  • 2 ¾ cups (340 g) all-purpose flour
  • 1 tsp (5 g) baking soda
  • ½ tsp (2 g) salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs
  • 1 tbsp (15 mL) vanilla extract
  • ½ cup (120 g) cotton candy (fluffed)
  • ¼ cup (30 g) rainbow sprinkles (optional)
  • Extra fluffed cotton candy for garnishing

Instructions:

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, combine flour, baking soda, and salt; set aside.
  3. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Blend in the vanilla extract and fluffed cotton candy.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Chill the dough in the fridge for 30 minutes for easier handling.
  8. Scoop dough onto prepared baking sheets, spaced apart, and sprinkle with rainbow sprinkles if using.
  9. Bake for 10-12 minutes, until the edges are lightly golden.
  10. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
  11. Garnish with additional cotton candy if desired and serve.