Description
Hocus Pocus Cookies are a fun and festive Halloween treat featuring colorful dough balls made with cake and all-purpose flours, infused with neon gel food dyes, studded with white chocolate chips, and coated in vibrant Halloween sprinkles. These visually striking cookies offer a delightful balance of sweetness and texture, perfect for parties or seasonal celebrations.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose Flour
- 2 cups Cake Flour
- 1 ½ teaspoons Cornstarch
- 1 ½ teaspoons Baking Soda
- ¾ teaspoons Salt
Wet Ingredients
- 1 ½ cups Cold Unsalted Butter, cut into cubes
- 2 cups White Sugar
- 2 large Eggs, room temperature
- 3 teaspoons Pure Vanilla Extract
Add-ins and Decorations
- Gel Food Dye: Neon Green, Neon Purple, Neon Orange
- 3 cups White Chocolate Chips
- 2 cups Halloween Sprinkles
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt until fully combined. Set aside.
- Prepare Add-ins: Place white chocolate chips in a medium bowl and Halloween sprinkles in a small bowl; set both aside for later use.
- Cream Butter and Sugar: Using a stand mixer, beat cold butter cubes and white sugar on high speed until the mixture is light and fluffy, approximately 3-5 minutes.
- Add Eggs: Add the first egg to the sugar mixture and beat until fully incorporated before adding the second egg. Continue mixing until the eggs are completely combined.
- Add Vanilla Extract: Pour in the vanilla extract and mix thoroughly to incorporate it into the wet ingredients.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients one cup at a time, mixing on medium speed until the dough is fully combined after each addition.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up for easier handling.
- Preheat Oven and Prep Sheets: Preheat your oven to 420°F (215°C) and line two cookie sheets with parchment paper or baking mats.
- Divide and Color Dough: Divide the chilled dough evenly into three medium bowls. Add a few drops of neon purple gel food dye to one bowl, neon orange to the second, and neon green to the third. Mix each until the color is even and vibrant.
- Form Colored Dough Balls: Scoop a tablespoon of each colored dough into your hands, rolling into small balls. You should have one ball for each color.
- Combine Colored Balls: Press the three colored dough balls together and roll them into one large ball, blending the colors slightly.
- Coat Dough Ball: Roll the combined dough ball first in the white chocolate chips, ensuring the surface is covered, then gently press the edges into the Halloween sprinkles for a festive coating.
- Shape Cookies: Press the coated dough ball lightly into a thick disc shape. Place the shaped cookies onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake one sheet at a time in the oven for 12-14 minutes, watching closely to prevent overcooking. The cookies should be set and slightly golden around the edges.
- Cool and Serve: Remove the cookies from the oven and allow them to cool slightly on the baking sheets before transferring to a wire rack or serving plate.
Notes
- Using cold butter helps create a tender, flaky texture in the cookies.
- Room temperature eggs ensure even mixing and better texture.
- Be careful not to overbake; cookies should be soft in the center when removed.
- Feel free to swap sprinkles for any seasonal variety to match different occasions.
- Gel food dyes provide vibrant colors without altering dough consistency.
