These Grinch sugar cookies are one of my favorite easy holiday cookie recipes because they’re festive, kid-friendly, and quick to make. Using a simple sugar cookie dough colored bright green, I top each one with a candy heart to create adorable (and subtle!) Grinch themed cookies. Perfect for school parties, cookie trays, or Christmas movie nights, these green Grinch cookies are a stress-free way to add a little holiday magic to your baking.
Christmas Grinch Cookies
The beauty of these Grinch heart cookies is in their simplicity. I roll out the dough, cut circles, freeze briefly, and bake until golden at the edges. Immediately after baking, I press a candy heart into the center, creating an instantly recognizable design. With minimal decorations and maximum impact, these Christmas Grinch cookies are festive, colorful, and just like the Grinch himself: full of character!
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
My Trick for Even Color
For perfectly smooth, vibrant green Grinch cookies, let the butter come fully to room temperature before mixing in the gel coloring. Cold butter clumps and causes streaks, while over-softened butter can make the dough too sticky. This ensures your cookies bake evenly and maintain that signature bright green color without sacrificing texture.
Grinch Sugar Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Hand Mixer or Stand Mixer (optional)
- Rolling Pin
Ingredients
- ½ cup unsalted butter room temperature (1 stick)
- ¼ teaspoon green gel food coloring
- ½ cup granulated sugar
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract *
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- 12 candy hearts
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- Using a hand or stand mixer, beat the butter and green food coloring together on medium speed until the butter has turned green, about 1 minute.½ cup unsalted butter, ¼ teaspoon green gel food coloring
- Add the sugar, egg yolk, and vanilla. Mix to combine.½ cup granulated sugar, 1 large egg yolk, 1 teaspoon pure vanilla extract
- Add the flour and baking powder. Mix just until combined, scraping down the sides of the bowl as needed.1½ cups all-purpose flour, ½ teaspoon baking powder
- Roll out the dough to ¼-inch thickness on a lightly floured surface.
- Cut out 2-inch circles using a circle cookie cutter or similarly sized glass/cup. Place the cookie dough circles onto the prepared baking sheets (6 cookies per sheet) and freeze for 1 hour.
- While the dough freezes, preheat the oven to 350°F.
- Remove the cookies from the freezer and bake for 13-15 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and immediately place a candy heart into the center of each one. Press the candy heart gently into the cookie until it sticks.12 candy hearts
- Allow cookies to cool on the baking sheet until they are room temperature.
Notes
- I recommend using gel food coloring over liquid for a more vibrant color and to prevent the dough from getting too wet. I used Betty Crocker “GREEN” gel food coloring.
- I add the food coloring to the butter first to help it distribute evenly in the dough. This also allows me to get the color right without overworking the dough, which could make the cookies tough.
- Don’t overmix once the flour goes in. This prevents tough, dry cookies.
- If your dough cracks while cutting, press the edges back together–this dough is forgiving.
- Keep the dough wrapped between batches. Warm dough softens quickly; return it to the fridge if it gets sticky.
- For perfect circles, dip the cutter into flour before each cut to avoid dragging.
- You can also use a heart-shaped cookie cutter if you prefer!
- Chill or freeze the dough for 1 hour for clean edges, to prevent spreading, and to enhance the flavor!
- Bake one sheet at a time for the most even results.
- Rotate your pans halfway through baking if your oven has hot spots so the cookies bake evenly.
- I recommend pulling these cookies from the oven slightly underbaked so they don’t take on any browning (that would dull the color). They firm up as they cool and stay soft.
- Press the candy heart on immediately. The warmth helps it stick without melting.
- I like the simplicity of these green sugar cookies with the red candy heart. But if you like, you can frost them! Use buttercream, cream cheese frosting, or your favorite frosting recipe. Wait for the cookies to cool completely before frosting, then finish with a red candy heart!
How to Make Grinch Cookies Step-by-Step
Prep: Gather up all of the ingredients needed to make these green Grinch cookies. Bring the butter and egg yolk to room temperature for 30-60 minutes before beginning so they blends evenly with the food coloring. Line 2 baking sheets with parchment paper and set aside.
Color the Butter: Using a hand or stand mixer, beat ½ cup of room-temperature unsalted butter and ¼ teaspoon of green gel food coloring together on medium speed until the butter has turned green, about 1 minute. Adding the food coloring early allows you to better gauge the color without overworking the dough–go a little darker, as the dough will lighten up when you add the flour and again when you bake it.
Mix the Dough: Add ½ cup of granulated sugar, 1 large, room-temperature egg yolk, and 1 teaspoon of vanilla extract. Mix to combine. Add 1½ cups of all-purpose flour and ½ teaspoon baking powder. Mix just until combined, scraping down the sides of the bowl as needed.
Cut the Cookies: Roll out the dough to ¼-inch thickness on a lightly floured surface. If the dough cracks while rolling, just press it back together. Cut out 2-inch circles using a circle cookie cutter or similarly sized glass/cup. I like to flour the cutter between cuts so they come out more precise. Place the cookie dough circles onto the prepared baking sheets (6 cookies per sheet) and freeze for 1 hour to help the cookies keep their shape. While the dough freezes, preheat your oven to 350°F.
Bake the Cookies: Remove the cookies from the freezer and bake one sheet at a time in the preheated oven for 13-15 minutes, or until the edges are pale golden brown (they will continue to set as the cool). I like to rotate them halfway through baking to ensure they all bake evenly. Remove the cookies from the oven and immediately place a candy heart into the center of each one. Press the candy heart gently into the cookie until it sticks. Allow cookies to cool on the baking sheet until they are room temperature.
How to Store and Freeze
Store leftover Grinch cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let them defrost before serving.
Leave a Reply