Hocus Pocus Cookies

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
• In a large mixing bowl, whisk together flour, baking soda and salt.
• In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until light and creamy, approximately 3 minutes.
• Add egg, egg yolk and vanilla then beat on medium-high speed until incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.
• Add dry ingredients to wet and mix on low speed until just combined. (Avoid overmixing.)
• Divide dough into 3 equal sections. Keep 1 section of the dough in the mixing bowl and remove the remaining 2 sections.
• Add a few drops of orange food coloring to the batter in the mixing bowl then beat on low speed until evenly combined and desired shade is achieved. Remove orange dough from bowl and set aside.
• Wipe the mixer bowl and beaters clean.
• Place the next section of sugar cookie dough into the mixing bowl. Add a few drops of purple food coloring then mix on low speed until evenly combined and 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.
• Scoop each color of dough into teaspoon-sized balls.
• Next, form tri-colored cookie balls by pressing together one orange dough ball, one purple dough ball and one black dough ball.
• To swirl, place a dough ball in the palm of your hand. Place your other hand on top of the dough ball (palm side down) then vigorously swirl dough with your top hand until the colors begin spiraling together.
• Repeat the palm swirling process for remaining dough balls.
• Finally, roll each dough ball in granulated 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.