Grinch Sugar Cookies
These festive Grinch Sugar Cookies are a perfect holiday treat that come together in under 30 minutes with no chilling required. With their vibrant green color and adorable red heart, they're a playful nod to the beloved Dr. Seuss character that will delight bakers of all ages.
Equipment
- Electric mixer or stand mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling Rack
Ingredients
For the cookies
- 2¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened (2 sticks)
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tbsp milk
- 8-10 drops green gel food coloring
For decoration
- 24 small red heart-shaped candies or sprinkles
- ½ cup powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Measure all ingredients and allow butter and eggs to come to room temperature.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl using an electric mixer (or stand mixer with paddle attachment), beat the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and milk until the mixture looks smooth and glossy.
- Add 8-10 drops of green gel food coloring to achieve that perfect Grinch-green hue. Add more drops for a more vibrant green if desired.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
- Using a medium cookie scoop (about 1½ tablespoons), portion the dough and roll into balls. Place on prepared baking sheets, leaving about 2 inches between cookies. Slightly flatten each ball with the palm of your hand.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just set but the centers still look slightly undercooked. Rotate your baking sheets halfway through cooking for even baking.
- Immediately after removing from the oven, gently press one red heart candy into the center of each cookie.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired for a "snow-covered" effect.
Notes
For a healthier version, you can reduce sugar to 1¼ cups, substitute ¾ cup of all-purpose flour with whole wheat flour, use matcha powder instead of food coloring, or use a small piece of fruit instead of candy hearts.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months or freeze shaped dough balls for up to 2 months.
Room temperature ingredients are key for the best texture - cold ingredients won't incorporate as much air, resulting in denser cookies.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4.5gCholesterol: 30mgSodium: 55mgFiber: 0.5gSugar: 14g
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