Grinch Cookies
These Grinch Cookies are a festive holiday treat with a vibrant green sugar cookie base, rolled in powdered sugar for a crackled appearance, and topped with a signature red candy heart. They're surprisingly simple to make, kid-friendly, and come together in under 30 minutes—perfect for Christmas parties, cookie exchanges, and gift-giving.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Cookie scoop 1-tablespoon size works perfectly
- Baking sheets
- Wire cooling rack
- Small shallow bowl for powdered sugar
Ingredients
- 2 ¾ cups all-purpose flour 350g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter 227g, softened
- 1 ½ cups granulated sugar 300g
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- green gel food coloring about 1/2 to 3/4 teaspoon, depends on brand
- 1 cup powdered sugar 120g, for rolling
- red candy hearts or red M&Ms for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set out red candy hearts.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt until evenly distributed. Set aside.
- Beat softened butter on medium speed for 1 minute until smooth. Add granulated sugar and beat for 2-3 minutes until light and fluffy, scraping down sides halfway through.
- Beat in the egg until fully combined, then add vanilla and almond extracts, mixing until incorporated. Scrape down the bowl.
- Add green gel food coloring a few drops at a time, mixing on low speed until you achieve a vibrant Grinch green, about 1/2 to 3/4 teaspoon.
- With mixer on low, gradually add the flour mixture in three batches, mixing just until combined after each addition. Stop as soon as no flour streaks remain.
- Place powdered sugar in a small shallow bowl. Scoop dough into 1-tablespoon portions, roll into smooth balls, then roll generously in powdered sugar until completely coated.
- Place coated dough balls 2 inches apart on prepared baking sheets, about 12 per sheet. Press each ball down very gently to slightly flatten the bottom.
- Bake for 10-12 minutes until edges are just set and centers still look slightly underdone. Do not overbake.
- Immediately after removing from oven, gently press a red candy heart into the center of each cookie while still soft and warm.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The powdered sugar coating will set and crack as they cool.
Notes
- Use gel food coloring instead of liquid—liquid will make the dough too wet and affect texture.
- Don't skip the almond extract; it adds a subtle depth that makes these cookies taste special.
- Butter should be softened to room temperature—soft enough to leave an indent when pressed but not melting.
- Roll dough balls of equal size for even baking and a professional appearance.
- Be generous with the powdered sugar coating—roll the balls around to get a thick layer for that signature crackled look.
- Watch baking time carefully; these cookies go from perfect to overbaked quickly.
- Press candy hearts immediately after removing from oven, while cookies are still soft, or they won't stick.
- Cool completely before stacking to prevent sticking.
- Store in an airtight container at room temperature for up to 5 days, with parchment paper between layers.
- Freeze dough balls (after rolling in powdered sugar) on a baking sheet, then transfer to a freezer bag for up to 3 months.
- If cookies lose softness, place a slice of bread in the container overnight to refresh them.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 28mgSodium: 95mgSugar: 14gVitamin A: 6IUCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!