Hocus Pocus Cookies

Directions

1. Cover a baking tray with parchment paper.
2. Using a stand mixer with the paddle attachment, cream the softened butter and white sugar on high speed until the mixture becomes light and airy.
3. Beat in the eggs one by one, ensuring each is fully mixed in before adding the next.
4. Pour in the vanilla extract and mix until well combined.
5. In another large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and salt.
6. Gradually add the flour mixture to the butter mixture, about one cup at a time, mixing on medium speed after each addition until fully incorporated.
7. Take the dough out of the bowl and divide it into three equal portions. Tint one portion with green gel food coloring, another with orange, and the third with purple. Knead each until the color is uniformly distributed.
8. Put the white chocolate chips into a small bowl and pour the Halloween sprinkles into a shallow dish.
9. Using a spoon, scoop about 2 teaspoons of each colored dough and roll them into individual balls. Press the three balls together lightly so they adhere but the colors remain distinct.
10. Gently shape the combined dough into a ball and flatten it slightly. Dip the edges into the Halloween sprinkles.
11. Set the cookie onto the parchment-lined baking sheet and carefully press a few white chocolate chips into the top and sides.
12. Repeat steps 9 through 11 until all the dough is used up.
13. Put the tray of cookies in the refrigerator and chill for exactly 30 minutes.
14. Preheat your oven to 400°F.
15. Arrange the chilled cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
16. Bake for 12 to 14 minutes, or until the edges are lightly golden.
17. Take the cookies out of the oven and let them rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
18. Keep the cookies in an airtight container to maintain freshness.