Grinch Sugar Cookies
The holidays are the perfect time to get a little creative in the kitchen, and these Grinch Sugar Cookies are a fun way to bring the mischievous spirit of Whoville straight to your plate.
Equipment
- Mixing Bowls
- Electric mixer
- Measuring Cups & Spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling Rack
- Spatula
- Piping bags & tips
- Toothpicks or Small Paintbrush
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but adds great flavor
- Green gel food coloring
- Red heart sprinkles or red M&Ms for decoration
- Optional: granulated or sanding sugar for sprinkling before baking
Instructions
Step 1 — Preheat & Prepare Baking Station
- Set your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone mats so cookies won’t stick.
- Place a cooling rack nearby and clear a small area for shaping cookies.
- Gather measuring cups, tablespoon or cookie scoop, a mixing bowl, spatula, electric mixer (or sturdy whisk), and a small bowl for food coloring.
- Pro tip: If your butter is cold, cut it into small cubes and let it sit for 30 minutes — it should be soft but not greasy.
Step 2 — Combine Dry Ingredients (small, precise steps)
- In a medium bowl, add 2 ¾ cups all-purpose flour.
- Add 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Whisk the mixture 6–10 times until evenly distributed.
- Set this bowl aside so you can add it gradually later.
- Pro tip: Whisk briefly and evenly — this prevents pockets of baking soda or salt that can impact texture.
Step 3 — Cream Butter & Sugar (build structure)
- Put 1 cup softened unsalted butter into a large mixing bowl.
- Add 1 ½ cups granulated sugar on top of the butter.
- Using an electric mixer, beat on medium speed for 2–3 minutes until the mixture is pale and fluffy.
- Pause once to scrape down the bowl sides with a spatula so everything mixes evenly.
- Pro tip: Creaming until pale (not just combined) traps air — that gives you a light, tender cookie.
Step 4 — Add Egg & Extracts (folding in wet)
- Crack in 1 large egg and add 1 teaspoon vanilla extract and ¼ teaspoon almond extract (optional).
- Beat on low–medium until fully incorporated and the batter looks smooth.
- Scrape the bowl again so no streaks remain.
Step 5 — Add Dry Ingredients Gradually (easy control)
- With the mixer on low, add the dry flour mixture in two or three additions, mixing just until each addition disappears.
- Stop mixing as soon as you no longer see flour — overmixing makes cookies tough.
Step 6 — Color the Dough (even, baked-through color)
- Transfer the dough to a clean surface or leave in the bowl. Add several drops of green gel food coloring.
- Fold and knead gently using a spatula and/or clean hands until color is uniform throughout the dough.
- If you want a deeper green, add one drop at a time — gel is concentrated.
- Pro tip: Use gel (not liquid) to avoid changing dough hydration; knead with a spatula first to keep hands cleaner.
Step 7 — Portion & Shape (consistent cookies)
- Use a tablespoon or cookie scoop to portion dough into even balls (about 1 tablespoon each).
- Roll each portion between your palms into a smooth ball.
- Place balls 2 inches apart on prepared baking sheets.
- Lightly press each ball to flatten into a gentle dome (about 1/2 inch thick).
Step 8 — Add Sparkle & Red Heart (visual finishing)
- If using, sprinkle a pinch of sanding or granulated sugar on each cookie for sparkle.
- Press one red heart sprinkle or a red M&M into the center of each cookie—press gently so it embeds but doesn’t flatten the cookie.
Step 9 — Bake (watch closely)
- Slide one sheet into the center of the preheated oven.
- Bake for 9–11 minutes, until the edges are just turning light golden while the centers still look slightly soft.
- Rotate the pan front-to-back halfway through if your oven runs unevenly.
- Pro tip: Aim for slightly underbaked centers — cookies firm up as they cool and stay soft-chewy this way.
Step 10 — Cool & Finish
- Remove the sheet from the oven and let cookies rest 5 minutes on the baking sheet so they set.
- Transfer cookies to the cooling rack to cool completely.
- Once cooled, gently press any slightly lifted heart sprinkles back into place if needed.
Step 11 — Store or Freeze
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze: place cooled cookies in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Notes
Nutritional Value (Per Cookie):
- Calories: 165 kcal
- Carbohydrates: 23g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 85mg
- Sugar: 14g
- Fiber: 0.5g
- Calcium: 10mg
- Iron: 0.6mg