1-Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to prevent sticking. Gather all ingredients, ensuring any dietary substitutions are ready.

2-Cream the sugar and butter: Cream the granulated sugar and unsalted butter on medium speed for 2 to 3 minutes until light and fluffy to create a smooth base for the cotton candy cookies.

3-Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and liquid cotton candy flavoring; slowly pour this mixture into the butter mixture while mixing on low speed, then continue mixing for an additional 15 to 30 seconds.

4-Add dry ingredients: Add the all-purpose flour, baking soda, salt, and baking powder; mix on low speed until the dough comes together and pulls away from the bowl sides. If the mixture is too dry, add a teaspoon of buttermilk.

5-Color and combine dough: Divide the dough evenly into two bowls; add the soft pink gel food coloring to one bowl and the sky blue gel food coloring to the other, mixing gently. Combine both colored doughs in a bowl and swirl them together carefully without overmixing to maintain the marbled effect.

6-Shape the cookies: Scoop the dough onto the parchment-lined baking sheets, placing scoops two inches apart, and flatten each to a 2 and 1/2-inch diameter for even baking.

7-Bake the cookies: Bake for 6 to 10 minutes until the edges are browned; cool on the sheets for 5 minutes, then transfer to a wire rack to set properly.

8-Prepare the buttercream: For the buttercream, beat the unsalted butter for about 2 minutes, then gradually add the confectioners’ sugar and beat until light and fluffy. Add the liquid cotton candy flavoring and beat again to incorporate the flavor.

9-Color the buttercream: Divide the buttercream into two bowls; color one with soft pink gel food coloring and the other with sky blue gel food coloring for a matching look.

10-Pipe the buttercream: Use a piping bag with a No. 8B tip to pipe the buttercream onto half of the cooled cookies in swirls, leaving a half-inch edge for neat sandwiches.

11-Assemble the cookie sandwiches: Top with the remaining cookies and gently press to adhere. Chill the cookie sandwiches in the refrigerator for easier handling and better texture.

12-Store the cookies: Store the finished cookies in an airtight container in the refrigerator for up to 4 days to keep them fresh.