This batch of Grinch Cookies started one December when I wanted a whimsical treat for our holiday cookie exchange. I was aiming for something that tasted like a tender shortbread but looked festive and playful — a vivid green exterior and a tiny red heart pressed into the center. The first time I made them, the dough came together in minutes, the baking step produced those signature crinkled tops, and the little red hearts immediately made everyone smile. They’ve become a holiday staple at our house: easy to portion, forgiving in the oven, and beloved by kids and adults alike.

The texture sits somewhere between a melt-in-your-mouth butter cookie and a sugar cookie: delicate, slightly crumbly, and perfectly sweet without being cloying. The cornstarch and powdered sugar coating creates a soft, powdery exterior that highlights the green color and gives a pretty contrast to the red heart garnish. These cookies are ideal for gifting because they pack and stack nicely, and they travel well. I usually double the batch when friends are coming over because they disappear fast — a sure sign that they’re a winner.

Ingredients

• All-purpose flour (2 1/2 cups): Use a reliable brand like King Arthur or Gold Medal. Spoon and level the flour into the measuring cup for accuracy. The flour gives structure; too much will make the cookies dense.
• Powdered sugar (2 1/2 cups total): Split into 2 cups for the dough and 1/2 cup for coating. Powdered sugar keeps the texture tender and helps create the soft, snow-dusted finish when combined with cornstarch.
• Baking powder (1 tablespoon): Provides gentle lift to create a light, crinkly top — make sure it’s fresh for best results.
• Salt (1/2 teaspoon): Balances sweetness and enhances buttery flavor.
• Unsalted butter (1/2 cup, cubed and softened): Room temperature butter blends smoothest; if too soft, chill briefly. I prefer plugging in European-style butter (82% fat) for extra richness.
• Eggs (2 large): Adds moisture and helps bind the dough; use large eggs at room temperature to blend evenly.
• Vanilla extract (1 tablespoon): Pure vanilla elevates the flavor—Madagascar or Mexican vanilla works beautifully.
• Green gel food coloring: Gel gives vivid color without altering the dough’s consistency; add a few drops and adjust until you reach the shade you like.
• Cornstarch (1/2 cup): Mixed with powdered sugar for the outer coating, cornstarch creates a soft matte finish and reduces spreading.
• Red heart-shaped sprinkles or cinnamon candies: A small, sturdy candy works best to press into warm cookies so it adheres without melting entirely.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat. Using parchment keeps the bottoms from browning too quickly and makes cleanup a breeze. If you prefer crispier edges, use a dark baking sheet but reduce oven time by 1–2 minutes. Combine dry ingredients: In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups powdered sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisking aerates the flour and evenly distributes the rising agent so the cookies bake uniformly. Cut in the butter and add eggs: Cut 1/2 cup unsalted butter into tablespoons and drop into the flour mixture. Add the two eggs and 1 tablespoon vanilla extract. Beat with an electric mixer on medium until combined — the dough will be thick. This method distributes the butter without overworking the gluten, keeping the crumb tender. Color the dough: Add two drops of green gel food coloring to start, then beat until fully incorporated with no white streaks. Gel color is concentrated; add more a drop at a time until you reach the Grinch-green you want. Use gloves or a silicone spatula to avoid stained hands. Prepare coating: In a small bowl, whisk 1/2 cup cornstarch with the remaining 1/2 cup powdered sugar until smooth. This mixture keeps each cookie pleasantly powdery and helps form the crinkle patterns on top. Portion and roll: Scoop the dough into 1 1/2 tablespoon-sized balls (a small cookie scoop helps). Roll each between your palms to smooth, then roll thoroughly in the cornstarch-sugar mixture to coat. Place cookies about 3 inches apart on the prepared trays and gently press down to slightly flatten; this encourages the characteristic crinkle. Bake and finish: Bake for 12 minutes, or until cookies begin to crinkle and the bottoms are lightly browned. Immediately after removing from the oven, press one red heart-shaped sprinkle or cinnamon candy into the center of each cookie so it nests in the warm surface. Transfer cookies to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week. Layer with parchment or wax paper to prevent sticking and preserve the powdered finish. For longer storage, place in the freezer in a single layer until firm, then move to a freezer-safe container with parchment between layers; label with the date. To re-crisp slightly, warm in a 300°F oven for 3–4 minutes, watching carefully so the candy hearts don’t melt.

Ingredient Substitutions

If you need to adjust the recipe, swap half the butter (1/4 cup) with neutral vegetable shortening to slightly reduce spreading and create a firmer edge. For dairy-free versions, use a vegan butter stick measured cup-for-cup and choose a vegan egg replacer (such as 2 tablespoons ground flaxseed mixed with 6 tablespoons water for two eggs) — texture will be a touch denser. To make gluten-free, use a 1:1 gluten-free flour blend designed for baking and add 1/4 teaspoon xanthan gum if your blend lacks it.

Serving Suggestions

Arrange on a festive platter with contrasting colors — sprigs of rosemary look especially pretty next to the green cookies. Serve with hot cocoa, eggnog, or strong coffee. For a playful dessert board, pair with red and white candies, peppermint bark, and small cheeses for adult gatherings; the cookies also make a charming edible gift when stacked in a clear box tied with a ribbon.

Cultural Background

These are a playful seasonal creation inspired by classic butter and sugar cookie traditions common in North American holiday baking. They borrow the green identity of a beloved holiday character and combine it with time-tested cookie techniques — a nod to the way seasonal baking often blends nostalgia, family rituals, and a dash of whimsy.

Seasonal Adaptations

Change the color and center candy to suit different seasons: pale green and pastel hearts for spring, lime and yellow accents for summer parties, or swap green for orange and add mini candy corn for a Halloween twist. For Valentine’s Day, make the dough a soft pink and press a chocolate button into each cookie instead of a heart-shaped sprinkle.

Meal Prep Tips

Make dough ahead and refrigerate up to 24 hours for firmer cookies with cleaner shapes. If you want to prepare in bulk, roll dough balls and freeze them on a sheet pan until firm, then transfer to a freezer bag; bake from frozen, adding 1–2 minutes to the baking time. This is perfect for preparing several holiday batches without last-minute stress.

These treats are small, bright, and full of charm — they’re one of those simple pleasures that bring people together. Try them once and you’ll find them easy to tweak, great for gifting, and reliably festive. Happy baking and may your kitchen be full of warm memories.