01 -
Once they're totally cooled down, it's time to munch. You'll get the best flavor and crunch this way.
02 -
Give your cookies five minutes to chill out on the tray before you pop them onto a cooling rack until they’re room temp.
03 -
Slide your tray into the oven and bake for 8-10 minutes. Stop once the edges set and the insides are still kinda gooey.
04 -
Scoop up dough with a tablespoon, shape into balls, and plop them on your lined tray—try to leave a 5 cm gap between each so they won’t all stick together.
05 -
Toss in your cotton candy sprinkles. Want some fun color swirls? Split the dough, dye some pink, some blue, then gently mix them together. Don’t go overboard so you keep those cool streaks.
06 -
Dump your dry stuff into the wet bowl a bit at a time, mixing just enough to bring it together—don’t mix for too long or your cookies might turn out tough.
07 -
Mix together your flour, baking powder, baking soda, and salt in a separate bowl—just give it a quick whisk to combine.
08 -
Crack in the egg, then pour in both extracts. Mix everything until it’s totally smooth.
09 -
Toss the butter, regular sugar, and brown sugar in a bowl and beat until super fluffy and light.
10 -
Fire up your oven to 175°C, then cover a baking sheet with parchment or use a silicone mat.