Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy. This usually takes a good 5 minutes with an electric mixer.  

Add Egg and Extract: Add the egg and cotton candy extract and mix until well combined. Scrape down the sides of the bowl as needed.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Divide and Color Dough: Divide the dough into two equal pieces. Add a few drops of pink food coloring to one piece and a few drops of blue food coloring to the other. Start with a small amount of food coloring, as you want the colors to be light and pastel.

Mix Colors: Mix each piece of dough well until the color is evenly distributed. Keep the dough pieces separate.

Swirl Dough: To swirl the two doughs together, rip off parts of each dough and squish them together to form a large ball. Then, rip the dough ball in half a few more times, squishing it back together each time. This creates a marbled effect.

Scoop Dough: Once the dough is mixed, scoop it into 3-tablespoon balls and place them on the lined baking sheets, leaving about 2 inches between each cookie.

Bake: Bake for 12 minutes, or until the cookies are just starting to turn brown on the bottom.

Cool: Let the cookies cool completely on the baking sheets before moving them. They will be very soft when they come out of the oven, but they will firm up as they cool.