The Best Grinch Sugar Cookies

4.60 from 5 votes

These are the absolute best grinch sugar cookies! I used my basic sugar cookie dough that's dyed green, rolled in green sprinkles, and topped with a single red heart sprinkle to represent the grinch's heart. All you need is 30 minutes in order to make these fun holiday cookies!

Prep Time10

Cook Time10

Cool Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 110kcal

Author: Karissa Parrish

Equipment

Baking Sheets
Parchment paper
Small Cookie Scoop
Electric Stand Mixer

Ingredients

¾ cup unsalted butter, melted
1 ¼ cups sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
⅛ teaspoon green food gel coloring
2 ⅓ cups all-purpose flour
2 teaspoons corn starch
½ teaspoon baking soda
½ teaspoon salt
green sugar sprinkles
26 red heart sprinkles

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes.
In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, sugar, egg, egg yolk, vanilla extract, and green food dye until fully combined.
Add the flour mixture and use a rubber spatula to gently fold everything together until the cookie dough forms.
Pour the green sprinkles into a small bowl and scoop the cookie dough into your hands using a small cookie scoop (I used the #50). Roll the cookie dough into a ball and then roll it in the sprinkles. Repeat with the rest of the cookie dough.
Arrange the cookie dough balls 2 inches apart on the prepared baking sheets and bake for 9-11 minutes. Once out of the oven, place 1 red heart onto each cookie. Allow the cookies to cool on the baking sheet for 10 minutes and then transfer them over to a wire rack to finish cooling.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.

Notes

Baking Sheet: Line each pan with parchment paper.

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.

Cookie Scoop: For this recipe I used my small cookie scoop (1.5 tablespoons) to create smaller cookies. You can use your preferred cookie scoop though.

Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.

Sprinkles: Roll the cookie dough balls in green sugar sprinkles before baking. Once the cookies come out of the oven, place one small red heart onto the center and cool.

Nutrition