Cotton Candy Cookies are a delicate, old-fashioned tea cookie with a signature sugar-pressed decorative finish. Despite their name, they deliver a classic butter cookie experience with a crispy, lightly browned edge.
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Cream together the granulated sugar, powdered sugar, butter, and cooking oil.
Beat in eggs and vanilla.
Add dry ingredients, (the next four ingredients) and mix to incorporate.
Roll dough into small balls about the size of a quarter.
With a heavy bottomed crystal vase with a decorative bottom, or other cookie press, dip in sugar to coat well.
Smash each ball of dough so they are spread out and flat.
Leaving an imprint and sugar.
Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown.
Do not bake too long.
Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.
Store in an airtight container at room temperature for up to 5 days. These cookies do not require reheating and taste best served at room temperature.
Heavy-bottomed crystal vase or decorative-bottomed glass (as cookie press) · Wire cooling rack
The name refers to their visual appearance when baked in pastel colors and arranged together—they resemble cotton candy on a platter. The flavor is actually that of a traditional, buttery tea cookie.
Any heavy-bottomed glass or ceramic item with a decorative pattern will work as a cookie press. The goal is to create an imprint in the dough and coat it with sugar before baking.
Bake for 10 minutes at 375°F and remove when the edges just start to turn slightly brown. Avoid overbaking, as this will dry them out.
Yes, you can prepare the dough and refrigerate it. Keep it covered and use within 2–3 days, or freeze for longer storage.
Letting them cool briefly on the sheet allows them to set slightly while retaining their structure. Transfer to a wire rack to cool completely and prevent them from becoming soft or soggy.
