Description
These Grinch Cookies are inspired by Dr. Suess’s How the Grinch Stole Christmas! They are chewy sugar cookies that have been colored green and adorned with a red heart!
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tbsp (28g) brown sugar
- 1 large egg
- 2 tsp vanilla extract
- Green gel icing color*
- Red heart sprinkles
- 1–2 oz white chocolate
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen to know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Color the cookie dough with some green gel icing color. The less the better. You don’t want to add too much more moisture or your cookies will spread too much.
- Create 1 1/2 tablespoon sized balls of cookie dough. I like to use this cookie scoop or you can gently roll the dough into balls. At this point, you can refrigerate the cookie dough, or just bake them. If you refrigerate them for an hour or more, your cookies will be a little thicker. If you bake them without refrigerating, they will be a little thinner.
- When you’re ready to bake the cookies, set the balls on the baking sheet. At this point, you can add a red heart sprinkle to the top of the cookie dough ball if you like. You can also wait to attach the hearts after baking if you want to be able to place them in a particular spot.
- Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
- If you didn’t add the heart sprinkle prior to baking, melt the white chocolate and use a generous dot of white chocolate to attach the heart to the cookie. Allow to dry.
Notes
Sugar: The sugar amounts are important for these cookies. If you chose to use all granulated sugar, rather than a little brown sugar, the cookie won’t spread quite as much and will be a little thicker and a little less soft.
Flour: Be sure to measure the flour accurately. The best way is by weight with a food scale, but if you don’t have one, give your flour a stir, then scoop it out with a measuring scoop. Do not pack it into the measuring cup.
Food Coloring: When coloring the cookies, be sure to use highly concentrated gel food coloring. To get the right shade, use electric green gel or a combination of green gel and a little yellow gel to get the right shade.
Nutrition
- Serving Size: 1 cookie
- Calories: 119
- Sugar: 7.2 g
- Sodium: 75.7 mg
- Fat: 6.1 g
- Carbohydrates: 15 g
- Protein: 1.4 g
- Cholesterol: 20.1 mg
