Sugar Cookies with Cotton Candy Frosting

These Sugar Cookies with Cotton Candy Frosting are soft, classic cut-out cookies topped with a playful, nostalgic frosting. A fun and easy twist on a favorite sugar cookie recipe that’s perfect for Valentine’s Day, gifting, or everyday baking.

With Valentine’s Day on the horizon I thought this would be a good time to revisit one of my favorite cookies, but with a little twist. So, today I’m sharing a classic sugar cookie recipe with you. I feel that sugar cookies are a little like pie crust. Everyone has a favorite. Some people like them thicker; others prefer them thin. Some folks have to have them frosted; others just want a little sugar sprinkled on top. My dad likes his plain, thick, and heated up in the microwave. I’m going to share my mom’s sugar cookie recipe that I’ve come to know and love. My great uunt also has a recipe for a much thicker cookie that I’ve actually never made. I will share that recipe as soon as I can get my hands on it. But for today, let’s concentrate on these Sugar Cookies with Cotton Candy Frosting for Valentine’s Day.

When I was growing up, my mom, grandma, and I made these cookies every Christmas. My mom made the dough and was in charge of the rolling and baking. Grandma frosted the cookies and I decorated them. The frosting was always white and the decorations were always a variety of sprinkles. It was cold outside when we made them, so after they were frosted and decorated we’d put them on trays, cutting boards, and whatever else we could find and put them in the garage so the frosting could set before we packed them away. I always looked forward to that day. Always.

Nowadays, things have changed, I’m the one in charge of making the sugar cookies. And, while they are a tad time consuming, there’s something wonderfully nostalgic about them, so I’ll continue to make them with joy year after year.

However, this time around I decided to give them a fun little twist. A few months ago I bought a couple bottles of cotton candy extract for another recipe which I ended up making. So, I thought I’d try out the extract in the recipe. While it doesn’t drastically alter the flavor, it definitely adds something different and delicious to these cookies. Plus, they smell even more heavenly than your typical sugar cookie.

Why You’ll Love This Recipe

• It’s a classic sugar cookie with a fun little twist. The cookie itself is familiar, soft, and reliable. The cotton candy frosting adds something playful and unexpected without taking away from what makes a sugar cookie so good.
• This recipe is flexible and forgiving. Roll the dough thicker or thinner depending on how you like your cookies, and cut them into any shape that fits the moment. They work just as well for Valentine’s Day hearts as they do for everyday rounds or holiday cutouts.
• The frosting is easy to work with and full of personality. It spreads smoothly, holds its shape, and can be tinted any color you like. You can keep the cotton candy flavor subtle or lean into it a bit more, which makes it easy to adjust to your taste.
• They are perfect for sharing, gifting, or baking with someone you love, yet simple enough to make without stress. It’s the kind of recipe that feels fun from start to finish and leaves you excited to make it again.

Ingredients

It’s time to gather all the ingredients needed to make these fun and festive cookies. Let’s get into the details.

• All-purpose flour – This gives the cookies their structure and keeps them sturdy enough to roll, cut, and frost without losing their shape.
• Baking powder and baking soda – Helps the cookies rise just a bit so they stay tender rather than dense.
• Salt – A small but important addition that brings out the sweetness and keeps the cookies from tasting flat.
• Crisco – Creates a soft, classic sugar cookie texture that stays tender even after baking and cooling. This also gives the frosting structure and helps it hold its shape while staying smooth and easy to spread.
• Granulated sugar – Adds sweetness and helps create that familiar sugar cookie flavor we all know and love.
• Eggs – Bind everything together and give the dough richness and structure.
• Vanilla extract – Adds warmth and depth to the cookie dough without overpowering the other flavors.
• Buttermilk – Keeps the dough soft and adds a subtle tang that makes these cookies extra tender.
• Unsalted butter – Adds richness and flavor, balancing the sweetness of the frosting.
• Confectioners’ sugar – Creates a smooth, fluffy frosting with a classic sweetness.
• Milk – Helps loosen the frosting to the perfect spreading consistency.
• Cotton candy extract – Adds that playful, nostalgic flavor that sets this frosting apart from a traditional sugar cookie topping.
• Vanilla extract – Rounds out the sweetness and adds a familiar background flavor.
• Food coloring – Optional, but a fun way to lean into the cotton candy vibe or tailor the cookies to a holiday or occasion.
• Sprinkles – Because any cookie is better with a sprinkle of color and fun!

How to Make

Okay, let’s put it all together to bake these Sugar Cookies with Cotton Candy Frosting. I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. In a stand mixer, with the paddle attachment, cream together the Crisco, sugar, eggs, and vanilla. Once combined, add in half of the dry ingredients. Begin to mix and then add in the buttermilk.
2. Then add in the rest of the dry ingredients and mix until just combined. Refrigerate the dough for at least four hours or overnight.
3. For the frosting, cream together the Crisco and butter. Slowly add in the confectioner’s sugar, alternating with the milk as necessary. Before completely combined add in the cotton candy extract, vanilla extract, and pinch of kosher salt. Food coloring can be added at this time as well. If you prefer a stronger flavor, add more extract until you achieve the desired flavor. More milk can be added if you feel the frosting is too thick. The frosting does not need to be refrigerated before use.
4. After your dough has properly chilled, preheat your oven to 300 degrees F. On a well-floured surface, roll out about 1/4 of the dough. You’ll want the dough to be about 1/8- to 1/4-inch thick, depending on your preference.

5. Cut the dough out with your favorite cookie cutters. Transfer to an ungreased cookie sheet. Bake for 10 minutes or until the first sign of browning appears on the surface of the cookie.
6. Remove from the oven and allow to cool completely, then add the frosting and sprinkles.

And that’s it! The cookies turned out pretty cute, didn’t they? Of course, how can a sugar cookie covered in frosting with sprinkles on top be anything but cute.

If your mouth is watering, it’s understandable.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, and it actually works really well for that. Once the dough is mixed, wrap it tightly or keep it in an airtight container in the fridge so it does not dry out. You can make it the day before, then roll and bake when you are ready.

How do I keep cut-out cookies from spreading or losing their shape?

Cold dough is the biggest key, so if your cut shapes start to feel soft, slide them onto the baking sheet and pop the tray in the fridge for 10 to 15 minutes before baking. Try to roll the dough evenly so some cookies do not bake faster than others. Also, avoid greasing the baking sheet since that can encourage extra spread.

I do not have buttermilk. What can I use instead?

You can make a quick substitute with regular milk and a little lemon juice or white vinegar. Add 1 tablespoon of lemon juice or vinegar to a measuring cup, then fill with milk to the amount you need and let it sit for about 5 minutes. It will not be exactly the same, but it will still give you a tender, soft cookie.

How should I store these cookies once they are frosted?

Let the frosting set for a bit, then store the cookies in a single layer or with parchment between layers in an airtight container. Keep them at cool room temperature for a couple of days, or refrigerate if your kitchen runs warm. For the best texture, let chilled cookies sit out for 10 to 15 minutes before serving so the frosting softens slightly.

More Unique Cookie Recipes You’ll Love

• Italian Sprinkle Cookies
• Shortbread Wreath Cookies
• Orange Sugar Cookies
• Pink Lemonade Thumbprint Cookies
• Sour Patch Kids Valentine’s Day Cookies

Anywho, I really hope you enjoy this Sugar Cookies with Cotton Candy Frosting Recipe! It was a pleasure sharing it with you. Happy baking, my friends! If you make them and love them, let me know what you think. Please stop back and leave a comment and a 5-star rating below. I’d appreciate it! 

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Sugar Cookies with Cotton Candy Frosting

Classic sugar cookies get updated with a delicious cotton candy frosting. These heart-shaped Sugar Cookies with Cotton Candy Frosting are perfect for Valentine’s Day and beyond.

Print Pin Rate

Course: cookies, Dessert

Cuisine: American

Keyword: cotton candy, frosting, sugar cookie

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Chilling Time: 4 hours hours

Total Time: 4 hours hours 40 minutes minutes

Servings: 36

Calories: 253kcal

Ingredients

Sugar Cookies:

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Crisco
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup buttermilk

Cotton Candy Frosting:

• 1/2 cup Crisco
• 1/2 cup unsalted butter softened
• 5 cups confectioners’ sugar
• 6 tablespoons milk
• 1/2 teaspoon cotton candy extract
• 1/2 teaspoon vanilla extract
• pinch kosher salt
• Food coloring optional

Instructions

• In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer, with the paddle attachment, cream together the Crisco, sugar, eggs, and vanilla. Once combined, add in half of the dry ingredients. Begin to mix and then add in the buttermilk. Then add in the rest of the dry ingredients and mix until just combined. Refrigerate the dough for at least four hours or overnight.
• For the frosting, cream together the Crisco and butter. Slowly add in the confectioner's sugar, alternating with the milk as necessary. Before completely combined add in the cotton candy extract, vanilla extract, and pinch of kosher salt. Food coloring can be added at this time as well. If you prefer a stronger flavor, add more extract until you achieve the desired flavor. More milk can be added if you feel the frosting is too thick. The frosting does not need to be refrigerated before use.
• After your dough has properly chilled, preheat your oven to 300 degrees F.
• On a well-floured surface, roll out about 1/4 of the dough. You’ll want the dough to be about 1/8- to 1/4-inch thick, depending on your preference. Cut the dough out with your favorite cookie cutters. Transfer to an ungreased cookie sheet. Bake for 10 minutes or until the first sign of browning appears on the surface of the cookie. Remove from the oven and allow to cool completely, then add the frosting and sprinkles.

Nutrition

Calories: 253kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 128mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 102IU | Calcium: 25mg | Iron: 1mg