Hocus Pocus Colorful Cookies (Printable Version)
Soft, colorful sugar cookies with white chocolate chips and sprinkles, ideal for festive autumn celebrations.
# Everything You’ll Need:
→ Butter and Sugar
01 -
1 cup cold unsalted butter, cut into cubes
02 -
1 cup granulated white sugar
→ Wet Ingredients
03 -
2 large eggs, at room temperature
04 -
1 teaspoon vanilla extract
→ Dry Ingredients
05 -
1 cup cake flour
06 -
1 1/2 cups all-purpose flour
07 -
2 tablespoons cornstarch
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Coloring and Mix-ins
10 -
Neon green gel food coloring
11 -
Neon purple gel food coloring
12 -
Neon orange gel food coloring
13 -
1 cup white chocolate chips
14 -
1/2 cup Halloween-themed sprinkles (purple, black, neon green, or candy-coated gems)
# Steps to Cook:
01 -
In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt until fully blended.
02 -
Place white chocolate chips in a medium bowl and Halloween sprinkles in a small bowl. Set both aside.
03 -
Using a stand mixer fitted with a paddle attachment, beat cold butter and sugar on high speed until light and fluffy.
04 -
Add eggs one at a time to the creamed mixture, beating thoroughly after each addition until fully combined.
05 -
Mix in vanilla extract until evenly distributed.
06 -
Gradually add the flour mixture in one cup increments to the wet ingredients, mixing on medium speed until the dough forms.
07 -
Cover the dough and refrigerate for 30 minutes to firm up.
08 -
Preheat the oven to 420°F. Line two baking sheets with parchment paper or silicone mats.
09 -
Divide chilled dough evenly into three medium bowls. Add neon green gel dye to one, neon orange to the second, and neon purple to the third; mix until evenly colored.
10 -
Scoop a tablespoon of each colored dough and roll each into balls. Press the three different colored balls together and roll into one large ball displaying all three colors.
11 -
Roll the large multi-colored dough ball in white chocolate chips, then roll the edges in Halloween sprinkles until coated.
12 -
Flatten each dough ball into a thick disc and place on prepared baking sheets, leaving 2 inches between cookies.
13 -
Bake one tray at a time for 12 to 14 minutes, monitoring closely to avoid overbaking. Repeat with second tray.
14 -
Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
For added crunch, fold in chopped pecans, almond slivers, or macadamia nuts before chilling the dough.
02 -
Bake cookies on the center rack of your oven for even heat distribution.
03 -
Begin baking at the lower end of the baking time and add 1-2 minutes as needed for a soft yet cooked texture.
04 -
Store cookies in an airtight container at room temperature for several days or freeze for extended storage.