Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment combine butter and sugar, mix on high until light and fluffy.

Add the eggs one at a time mixing after each addition until all of the eggs have been incorporated.

Add the vanilla extract and continue to mix until blended.

In a separate large bowl add the flour, cake flour, cornstarch, baking soda, and salt, whisk together to combine.

Add the flour mixture into the butter mixture 1 cup at a time, mixing on medium speed after each addition. Continue until all of the dry ingredients have been incorporated.

Remove the dough from the bowl and separate into 3 equal parts. Add green food coloring to one, orange to the second, and purple to the third. Knead until the food coloring is incorporated into the dough and the color is even throughout.

Place the white chocolate chips in a bowl and the Halloween sprinkles in a shallow dish.

Scoop out about 2 teaspoons of each color dough and roll into separate balls. Then gently smash the balls together so that they stick but the colors don't blend.

Roll the combine dough into a ball and slightly flatten. Roll the edges in the Halloween sprinkles.

Place on your prepared cookie sheet and gently press white chocolate chips into the top and sides of the cookie dough.

Continue until all of the dough has been formed into cookies.

Place the try of cookies in the fridge for 30 minutes.

Preheat your oven to 400 degrees.

Place chilled cookies on a parchment lined baking sheet about 2 inches apart.

Bake for 12-14 minutes.

Remove from oven and allow to cool for a few minutes on the baking sheet before moving to a wire cooling rack to cool completely.

Store in an airtight container.