Grinch Sugar Cookies Recipe

hand holding up a green-colored cookie with a red heart on it.

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Freeze Time: 1

Total Time: 1 35

Servings: cookies

Calories: 167kcal

Author: Becky Hardin

These Grinch sugar cookies are a simple, festive treat perfect for the holidays. Bright green cookie dough topped with a candy heart makes them adorable, kid-friendly, and stress-free to bake.

Print Recipe

US Customary - Metric

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

*Use peppermint extract instead of vanilla for a more Christmas-y flavor! Other great flavors include almond, coconut, and butter.

**If you can't find candy hearts, try using RedHots, M&M's, or red sprinkles. You can also use a dollop of red icing or writing gel to draw on a heart.

Tips:

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!

Make-Ahead: You can prepare the dough up to 48 hours in advance. Mix it, shape it into a disc, wrap tightly, and refrigerate. When you’re ready to bake, let the dough sit at room temperature for 5-10 minutes so it’s soft enough to roll out. You can also cut the cookies and freeze the raw dough for up to 1 month--just bake straight from the freezer and add 1-2 extra minutes.

Storage: Store Grinch sugar 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.

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