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

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of cotton candy flavored sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then blend in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually add the dry flour mixture to the creamed mixture, mixing just until combined.

Fold in 1 cup of roughly chopped cotton candy, if using.

Allow the cookie dough to rest at room temperature for about 5 to 10 minutes.

Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly and sprinkle with rainbow sprinkles.

Bake for 10 to 12 minutes until the edges are golden and the centers are still soft.

Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely.