Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.

In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until light and slightly off-white.

Mix in the egg, vanilla extract, and cotton candy extract until fully combined. Add a few drops of pink and blue food coloring, if desired, and mix until evenly swirled.

Add the all-purpose flour, baking powder, and baking soda. Mix on low speed or fold gently just until the dough comes together.

Roll portions of the dough in granulated sugar to coat for extra sweetness and texture.

Scoop ⅓-cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly.

Bake for 11–12 minutes, until the edges are set and the centers remain soft. For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm. Let cookies rest on the baking sheet for about 10 minutes before transferring.

Beat the butter until smooth and off-white. Gradually add the powdered sugar until fully incorporated and slightly thick.

Add the cotton candy extract and heavy cream, then whip until light and fluffy.

Pipe or spread the frosting onto cooled cookies. Add extra touches of pink or blue food coloring swirls if desired.

Enjoy fresh, or store in an airtight container at room temperature or in the fridge for up to 8 days.