Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar in a mixing bowl until the mixture is light and fluffy, about 2-3 minutes. You’ll notice it becomes pale and slightly voluminous.
- Mix in the vanilla extract to the creamed butter and sugar, blending well for another 30 seconds. The aroma will become fragrant and inviting.
- Gradually add the sifted flour to the wet ingredients, stirring gently until the dough just comes together and is soft but manageable.
- Divide the dough into two portions. Tint one with pink food coloring and the other with blue, kneading each briefly until the color is evenly distributed.
- Roll each colored dough into a log about 1.5 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for about 10 minutes to firm up.
- Once chilled, use a sharp knife to slice each log into 1/4-inch thick rounds. Arrange these slices on your prepared baking sheet, leaving space between each.
- If desired, sprinkle the tops with colorful sprinkles or a pinch of colored sugar for extra whimsy.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn golden brown and crisp. You’ll hear a gentle bubbling sound as they bake, and the aroma will be sweet and candy-like.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. They will firm up as they cool, developing a delightful crunch.
- Once cooled, enjoy these colorful, candy-inspired cookies that capture the whimsy and crunch of carnival spun sugar. Share with friends or keep them as a fun, nostalgic treat!
Notes
For more vibrant colors, add a few more drops of food coloring. Store cookies in an airtight container at room temperature for up to a week.