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Hocus Pocus Cookies

Hocus Pocus Cookies

These Hocus Pocus Cookies are soft-centered, tender sugar cookies marbled in purple, orange, and green with white chocolate chips and festive sprinkles for a sweet, colorful Halloween treat.
They require a short chill and bake time and finish in about 59 minutes total, making them great for Halloween parties or make-ahead baking.
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Prep Time:21 minutes
Cook Time:8 minutes
Total Time:59 minutes
Servings: 24 servings

Equipment

  • cookie sheet
  • parchment paper or silicone baking mat
  • Electric Hand mixer or Stand mixer
  • mixing bowl
  • Small cookie scoop

Ingredients

  • 1 stick unsalted butter (½ cup, 113g) softened
  • 1 ¼ cup granulated sugar (150g)
  • 2 teaspoons pure vanilla extract
  • ½ cup sour cream
  • 2 large eggs at room temp
  • 1 ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • 3 ¼ cups all purpose flour
  • gel food coloring purple, orange, and green
  • 2 cups sprinkles
  • 1 cup white chocolate chips

Instructions

  1. In a large mixing bowl, cream the butter and the sugar on high until the mixture is fluffy and there are no lumps; break apart any chunks with a fork and scrape down the sides of the bowl.
  2. Add the vanilla extract and the sour cream and mix on low, then add the eggs and mix on low until just incorporated; do not overmix.
  3. Add the baking soda, cornstarch, salt, and just one cup of the all purpose flour, then mix on low. Slowly add the rest of the flour one cup at a time and mix until there are no more streaks of flour in the dough.
  4. Divide the dough evenly into three bowls and add a few drops of gel food coloring to each bowl, mixing with a spatula or spoon until you reach the desired color (cookies will lighten slightly when baked). Cover the bowls with plastic wrap and refrigerate to chill for at least 30 minutes; the dough will be sticky but firmer after chilling.
  5. Once the dough has chilled, preheat the oven to 375°F/190°C and line two baking sheets with parchment paper or a silicone mat.
  6. Scoop about half a tablespoon of each colored dough and roll into individual balls (about 1 inch in diameter). Grab one ball of each color, press them together, and carefully roll them into one larger marble ball.
  7. Place each combined ball about 4 inches apart on the prepared baking sheets and lightly flatten them into a small cookie shape with your fingers to allow for spreading.
  8. Decorate each cookie with white chocolate chips and sprinkles, then bake for 8-10 minutes, checking for doneness after 8 minutes; they should still be a little soft when removed. Allow the cookies to cool in the pan for 10 minutes before transferring.

Notes

Instead of chocolate chips, try candy eyeballs instead!
You can use any festive sprinkles that you like. I used a combination of colored sanding sugar and other colorful sprinkles that matched the theme.
To Store:Baked cookies can be kept in an airtight container at room temperature or in the fridge for up to three days.
To Make Ahead:The dough can be made and kept in the fridge for up to 3 days.