Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy (about 2–3 minutes).

Add eggs, one at a time. Mix in vanilla and cotton candy extract until well combined.

Gradually add the dry ingredients to the wet mixture. Stir until just combined.

Divide dough into two separate bowls. Add pink food coloring to one, blue to the other, and gently fold. Don’t overmix.

Optionally, swirl the doughs together lightly for a marbled look. Stir in sprinkles if desired.

Use a cookie scoop to portion dough onto the baking sheets, spacing 2 inches apart.

Bake for 10–12 minutes or until edges are slightly golden and centers are set.

Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Serve warm or store in an airtight container for up to 5 days.