So… Let's Talk About These Christmas Grinch Sugar Cookies
You know, every December when the house starts to smell like peppermint candles and maybe a bit of last week's baking mishap, I can't help but crave something ridiculously cheerful. That's where these Christmas Grinch Sugar Cookies waltz in, green as envy and way easier to put together than you’d think. My niece says they look like the Grinch's little heartbreak, which cracked me up the first time she said it. But honestly, it’s just fun making something so silly and green—I sometimes make an extra batch just because my friends claim they need more "evidence" that the Grinch can be sweet.
Oh! And once, my cat managed to taste-test a dough ball. Lesson learned: guard your baking space with your life, or at least a spatula.
Why You'll Love This (At Least, That’s My Guess)
I make these every year when pretend grumpiness runs rampant—I swear, my family gets a kick out of quoting the movie lines while waiting for the cookies to bake. These cookies are soft, have a delightful little crunch from the sugar sprinkles and, if you slap on a red candy heart, they kind of turn the Christmas mood up to eleven. Sometimes, I switch up the decorations if I'm feeling lazy or if the shops are out of candy hearts—just... don't stress, okay?
And let’s be real, the first time I tried making these, the kitchen looked like a leprechaun had exploded, but the cookies tasted fantastic anyway.
Here's What You'll Need (No Pressure If You Swap Stuff)
- 2 ½ cups all-purpose flour (sometimes I use whole wheat for a nuttier vibe—not everyone's thing, mind you)
- 1 cup unsalted butter, softened (Grandma always bought Land O’Lakes; I just use supermarket generic when I’m out)
- 1 cup white sugar (or go half white, half brown for a little molasses magic)
- 1 large egg (I’ve used two small eggs when that's all I had, and it was just fine)
- 2 teaspoon vanilla extract (try almond if you’re bold—though my kids don’t love it)
- ½ teaspoon baking soda
- ½ teaspoon salt
- Green gel food coloring (the gel kind is best, but honestly, I’ve mixed in liquid drops in a pinch—just go easy)
- Red heart sprinkles or red candy hearts (or you can cut mini hearts from fruit rolls if you’re feeling extra DIY)
How I Make Grinch Sugar Cookies (With a Few Sidetracks…)
- First up, in a big mixing bowl, cream the butter and sugar together until it’s all fluffy and lighter in color. I use a hand mixer, but once I had to do it with a wooden spoon (ouch—took forever, but technically it works).
- Next, crack in your egg and pour in the vanilla. Mix again. This is usually the point where I sneak a taste. You probably shouldn’t because, you know, raw egg… but who's watching?
- Sift (or dump) in the flour, baking soda, and salt. Some folks get fussy about sifting, but I kinda just toss it all in—you do you. Stir until sticky.
- Here’s where the green fun starts. Add food coloring—start with a pea-sized blob, and keep adding till you get that Grinchy hue. Don't worry if it looks swampy now; it bakes prettier (promise).
- Cover the bowl and chill in the fridge for 30 minutes. Or, let’s be honest, as long as you have the patience for. When I skip chilling, they spread out a bit, but they still taste great.
- Preheat your oven to 350°F (or about 180°C if you’re somewhere sensible). Line a cookie sheet with parchment. No parchment? Good old butter and flour works too—just expect a bit more cleanup.
- Roll dough into 1-inch balls. I just eyeball it. Place on the tray and squish them gently—I like mine kind of thick. Press a red heart onto each (don't stress if it slides a bit in the oven—it’s all part of the charm).
- Bake 8–10 minutes—the edges should look set, but the middle a little underdone. If you want crunchy, maybe an extra minute, but I like them chewy.
- Let them rest on the sheet a few minutes, then scoot them onto a rack. Definitely taste one while it’s warm.
Some Notes—Stuff I’ve Figured Out The Hard Way
- If you use too much food coloring, it can taste a bit, um, chemical. Less is more, in my book.
- Kids love helping place the hearts, but they will eat at least half. Plan accordingly.
- Actually, I find it works better if you chill the dough for an hour, but who has the time?
- If your cookies don’t look as green as a Grinch, it’s probably the brand—Wilton gel never lets me down (see their colors here).
Variations (For Better Or Worse...)
- I’ve subbed in lemon zest for vanilla—it was unexpectedly fresh. A bit weird but not bad if you’re into citrus.
- My one real fail: tried making them gluten-free with coconut flour. Ended up with—hmm—green hockey pucks. Wouldn’t recommend. Maybe a proper 1:1 gluten-free flour would be better; I haven’t tested.
- If you don't have red hearts, just dot on a red M&M. Not as cute but still fun.
What Gear Do You Really Need?
All you really need: a big bowl, a mixer (hand or stand), a baking sheet, and something to line it—parchment or even foil. No cookie scoop? Just use a spoon (I never find mine when I need it anyway). If you're in a real bind, you can even flatten the dough balls with a glass dipped in sugar—it makes them sparkly.
How To Store (If You Actually Have Leftovers)
Keep cookies in an airtight tin or tub at room temp, and they stay soft for about 3 days, give or take. Though honestly, in my house these never make it to the end of day two. You can even freeze the dough in balls. I do it, then forget about them until, wow, surprise cookies!
How I Like To Serve Christmas Grinch Cookies
My family does hot cocoa and cookies as a silly pre-movie treat—sometimes before Mariah Carey belts her first note. They look adorable piled on a bright red plate. Also, they pair surprisingly well with coffee (not what you’d expect; maybe it's the sweet-bitter thing?).
For a more festive get-up, sprinkle some edible glitter (check my source at BakingMad—they're my glitter gurus).
Lessons From My Kitchen Fails: Pro Tips
- I once tried baking two trays at once to save time—top ones browned, bottoms were raw. Just—don’t.
- Letting the cookies set on the baking sheet for a few mins really does help them finish "cooking". I used to skip that and, well, oops—broken cookies everywhere.
- And don’t chill the dough too long or it gets tough to scoop. But who hasn't done that?
Frequently Asked Questions (Actual Things People Have Asked Me)
- Can I make these ahead? Yeah, you can totally make the dough a day in advance. Actually, I think the flavor gets better.
- Can I skip the food coloring? Sure, but they’ll look more like regular sugar cookies—taste is still sweet.
- What if I don't have candy hearts? Use what you’ve got. I’ve used red jelly beans, even bits of raspberry licorice. It’s all edible decor.
- How do you get them all the same size? I don’t, usually. Some are bigger, some are little—keeps things interesting, right?
- Do I need fancy parchment paper? Nah, use whatever you have. Or grease the tray really well (just expect a bit more scrubbing afterward).
If you want to see what Grinch cookies look like in pro hands, I get a kick out of this blog (Sally's Baking Addiction)—lots of photos for inspiration.
All right—time to let your inner Grinch loose in the kitchen! Just remember, perfection is overrated. Messy cookies still taste sweet, I promise.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Green food coloring
- 24 red candy hearts
Instructions
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1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2In a bowl, cream together butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract.
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3In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until combined.
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4Add green food coloring and mix until the dough is a vibrant Grinch green.
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5Scoop rounded tablespoons of dough onto prepared baking sheets. Lightly flatten and press a red candy heart into the center of each cookie.
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6Bake for 8-10 minutes, or until edges are set. Cool on wire racks before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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