Swirled with spellbinding colors and baked to perfection, you’ll have a frighteningly good time eating these Halloween cookies.

Recipe Inspiration hocus pocus cookies

Ingredients

– 2 1/2 cups all-purpose flour – 3/4 tsp baking soda – 1/2 tsp sea salt fine – 1 cup unsalted butter room temp. – 1 1/2 cups granulated sugar – 1 large egg room temperature – 1 egg yolk room temperature – 2 tsp vanilla extract pure – orange gel food coloring – purple gel food coloring – 2 tbsp black cocoa powder

Instructions

– Preheat oven to 350 degrees. Line cookie sheets with parchment paper. – Whisk dry ingredients in a large bowl. – In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until light and creamy. – Beat in egg, egg yolk and vanilla. – Add dry ingredients to wet and mix on low speed until just combined. – Divide dough into 3 equal sections. Keep 1 section of the dough in the mixing bowl and remove the remaining sections

INSTRUCTIONS – Add a few drops of orange food coloring to the batter in the bowl then beat on low until desired shade is achieved. Remove orange dough from bowl and set aside. – Wipe the mixer bowl and beaters clean. – Place the next section of dough into the bowl. Add a few drops of purple food coloring then mix on low speed until desired shade is achieved. Remove purple dough from bowl and set aside. – Wipe the mixer bowl and beaters clean again. --Place the final section of sugar cookie dough into the mixing bowl. Add black cocoa powder then mix on low speed until just combined. – *Note: if you do not have black cocoa powder you can substitute Hershey's Special Dark Cocoa Powder (Dutch processed cocoa) and add a few drops of black food coloring. Place the final section of dough into the mixing bowl. Add black cocoa powder then mix on low speed until just combined.

– Scoop each color of dough into 1 teaspoon-sized balls. – Next, form tri-colored cookie balls by pressing together one orange Ball, one purple ball and one black ball. – To swirl, place a dough ball in the palm of your hand. Place your other hand on top of the ball (palm side down) then vigorously swirl with your top hand until colors begin spiraling together. – Repeat the swirling process for remaining dough balls. – Finally, roll each dough ball in sugar.

– Place dough balls on cookie sheets spaced 2 inches apart then bake for 8 to 9 minutes or until the edges are set and the centers are still soft. – Remove cookies from oven and cool on the pan for 5 minutes before transferring to a wire rack to cool completely. – Store cookies in an airtight container at room temperature up to 5 days.

Click here to visit WhiskingWolf.com for a printable recipe and more cookie baking tips