1. Prepare Oven and Baking Sheet:

• Preheat your oven to 350°F (175°C).  
• Line a large baking sheet with parchment paper or a silicone baking mat. This is important to prevent sticking and makes cleanup a breeze!

2. Cream Butter and Sugar:

• In a large mixing bowl, using an electric mixer (handheld or stand mixer with the paddle attachment), cream together the softened unsalted butter and granulated sugar on medium-high speed.  
• Beat for about 2-3 minutes, until the mixture is light in color and fluffy. Properly creaming incorporates air, which helps with the cookies’ texture. Scrape down the sides of the bowl as needed.  

3. Add Egg and Extracts:

• Add the room temperature large egg, vanilla extract, and cotton candy extract to the creamed butter-sugar mixture.
• Beat on medium speed until everything is fully incorporated and the mixture looks smooth and creamy, about 1 minute more. Scrape down the sides of the bowl again to ensure even mixing.

4. Combine Dry Ingredients:

• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This helps distribute the leavening agent and salt evenly.

5. Combine Wet and Dry:

• Gradually add the dry ingredient mixture to the wet ingredient mixture in the large bowl.
• Mix on low speed after each addition, only until the flour is just combined. Be very careful not to overmix at this stage, as this can lead to tough cookies. The dough should be soft but not overly sticky.  

6. Fold in Cotton Candy Pieces:

• Gently fold the ½ cup of torn cotton candy pieces into the cookie dough using a rubber spatula. Distribute them as evenly as possible with minimal strokes. Work quickly, as the cotton candy will start to dissolve slightly upon contact with the moist dough.

7. Optional: Color the Dough:

• If you want colored cookies, divide the dough into two equal portions in separate bowls.
• Add a few drops of pink gel food coloring to one portion and a few drops of blue gel food coloring to the other.  
• Gently mix the color into each portion until evenly distributed. For a marbled effect, you can take small bits of each colored dough and lightly twist or press them together before scooping, without fully combining the colors.  

8. Scoop and Shape Dough:

• Using a cookie scoop or a tablespoon, portion the dough into 1-inch balls (which is about 2 tablespoons of dough per cookie).
• Place the dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for some spreading.
• Gently flatten the tops of the dough balls slightly with your palm or the bottom of a glass.

9. Bake:

• Place the baking sheet in the preheated oven.
• Bake for 9-11 minutes. The cookies are done when the edges are just set and appear very lightly golden, but the centers still look slightly soft and a little underdone. They will continue to cook a bit from residual heat after being removed from the oven. For soft, chewy cookies, be careful not to overbake.  

10. Cool and Optional Garnish:

• Allow the cookies to cool on the baking sheet for 5 minutes. They will be delicate when hot.
• After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely.
• Optional Garnish: If desired, while the cookies are still warm from the oven, gently press a few small, fresh pieces of cotton candy onto the top of each cookie for a decorative touch. (Note: This fresh cotton candy garnish will absorb moisture from the air and the cookie over time and will shrink or dissolve, so it’s best for immediate visual appeal).  

11. Store:

• Once completely cooled, store the Cotton Candy Cookies in an airtight container at room temperature. They will stay fresh for up to 5 days, though they are at their best texture and flavor within the first 2-3 days