Description
These vibrant green Grinch cookies are soft, sweet sugar cookies coated in granulated and powdered sugar, then topped with a red candy heart for a whimsical holiday treat.
Ingredients
- Dough
- 2 ¼ cups all-purpose flour
- ½ cup powdered sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened to 65 to 67ºF (18 to 20ºC)
- ¾ cup granulated sugar, divided
- ¼ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Green gel food coloring
- 24 heart candies or sprinkles
- Coating
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Preheat the Oven: Set the oven rack to the middle position. Preheat the oven to 350ºF (177ºC). Line two baking sheets with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ½ cup powdered sugar, baking powder, and salt.
- Cream the Butter and Sugar: In a stand mixer or with a hand mixer fitted with the paddle attachment, beat the butter, ¾ cup granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl and paddle.
- Add the Eggs: Add the eggs one at a time, mixing on medium-low speed for about 30 seconds after each addition. Mix in the vanilla for 15 seconds.
- Add the Color: Mix in enough green gel food coloring to achieve a bright green color, about 8 to 10 drops.
- Make the Dough: Gradually add the flour mixture in four additions, mixing on low speed just until combined. Let the dough sit for 10 minutes to thicken. It should feel like modeling clay.
- Coat and Roll the Dough: Place ½ cup granulated sugar in one shallow dish and ½ cup powdered sugar in another. Portion the dough into 1½-tablespoon (1-ounce or 30-gram) portions and roll into balls. Roll each ball in granulated sugar, then coat in powdered sugar.
- Flatten the Dough: Arrange the dough balls on the prepared baking sheets, spacing them at least 2 inches apart, with about 12 cookies per sheet. Use the bottom of a measuring cup to flatten each ball into a 2-inch-wide disc about ½ inch thick.
- Bake: Bake one sheet at a time for 12 to 14 minutes, until the centers are puffed and the edges are set. Rotate the pan halfway through baking.
- Add the Hearts: Remove the cookies from the oven and immediately press one heart candy into each cookie, placing it slightly off-center if desired.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack. Cool completely before serving.
Notes
- Make it Gluten-Free: Replace the all-purpose flour with Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
- Make Ahead: Portion the cookie dough and refrigerate for up to 2 days. Freeze for up to 1 month and defrost before baking. Roll in the granulated and powdered sugar coatings just before baking.
- Storing: Store cookies in an airtight container for up to 5 days or freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American