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

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.

In a large bowl, beat together ¾ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.

Add 1 large egg and 1 teaspoon of cotton candy flavoring to the mixture, and mix well. Optionally, add a few drops of food coloring.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Fold in ½ cup of colorful sprinkles if desired.

Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until golden around the edges but soft in the center.

Cool the cookies on baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.