Grinch Cookies

Despite their name, these Grinch Cookies are just about as festive and holiday-friendly as can be!  These soft and chewy cookies are colored Grinch-green and decorated with milk chocolate candy pieces.

Grinch Cookies

Hi everyone! Sam here again from Sugar Spun Run! Today I have another cookie recipe for you, this one a holiday cookie recipe!

Now, I have a feeling that you’re already familiar with the classic Christmas cookie lineup.  I imagine you’re no stranger to sweet frosted Sugar Cookies or cinnamon sugar coated Snickerdoodles, but I’m wondering if you’ve ever had your holiday cookie tray graced by the likes of a GRINCH COOKIE.

These cookies are definitely a little… different looking from the classics. With their Grinch-y green hue and their red and green candy decorations, you’re not going to confuse them with your run-of-the-mill cookies, and you’re definitely not going to forget them.

Grinch Cookies

These cookies are soft and chewy, and with the chocolate M&M pieces throughout they’ll actually probably most remind you of a classic chocolate chip cookie — just without the classic chocolate chip coloring ?

The Grinch-esque coloring comes comes from the addition of a few drops of food coloring.  I like to use Americolor gel food coloring — a little bit goes a long way.  Make sure to stir it in with your liquid ingredients (before adding your flour) and stir until it’s evenly combined — this will keep your cookies from having a streaky coloring.

While I used both red and green M&Ms to decorate the cookies, I tried to use more red, they reminded me of the Grinch’s two-sizes-too small red heart.

Grinch Cookies

These cookies will need to chill in the refrigerator for at least 30 minutes to keep them from spreading too thin while they bake in the oven.  If needed you can chill them overnight or longer, these are great for making ahead, and the dough freezes well, too (just make sure that you scoop it into balls before freezing!).

Enjoy!

Watch a video on how to make Grinch Cookies here:

Grinch Cookies

4.2 from 5 votes
Prep Time 25 minutes
Cook Time 12 minutes
Servings 3 dozen cookies
Brightly colored Grinch Cookies for your holiday cookie tray!

Ingredients

  • 1 cup unsalted butter softened
  • 1 2/3 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3-5 drops bright green food coloring*
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup red and green M&Ms plus additional 1/2 cup for topping cookies, if desired

Instructions

  1. Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in vanilla extract and food coloring, until well-combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  5. Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.
  6. Fold in M&M candies and cover bowl with plastic wrap. Chill in refrigerator for at least 30 minutes.
  7. Once dough has finished chilling, preheat oven to 350F and line a cookie sheet with parchment paper
  8. Drop cookie dough by heaping 1 1/2 Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
  9. Bake on 350F for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
  10. Allow cookies to cool completely on cookie sheet before removing.

Recipe Notes

*I used Americolor "Leaf Green" gel coloring, I used about 5 drops to get the cookies this shade of green.

Nutrition Facts
Grinch Cookies
Amount Per Serving
Calories 1534 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 40g200%
Cholesterol 272mg91%
Sodium 1195mg50%
Potassium 342mg10%
Carbohydrates 220g73%
Fiber 4g16%
Sugar 112g124%
Protein 19g38%
Vitamin A 2050IU41%
Calcium 113mg11%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.

 

Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

Read More Posts by Samantha

facebook twitter pinterest instagram

Categories
Cookies

Comments

Leave a reply
  1. 5 stars
    Loved these! I was a little afraid it would be too much flour, but not the case at all. I baked half the batch the same day I made them and the rest a couple of days later. I also added a cup of chocolate chips. My teens and their friends loved them. Thank you!

  2. 5 stars
    Truly, these look so cute and fun. Know the grands will enjoy. May I ask a question? What is the purpose of adding corn starch to the recipe? Don’t think I’ve seen this before. I’m intrigued.

  3. 3 stars
    I think the recipe itself is really fun. I love the color and theme, and can’t wait to share them with friends. However, it’s not my favorite cookie recipe. Next time, I think I’ll just use my favorite chocolate chip recipe and dye the batter and swap the m&ms. Personally, I had a hard time getting the dough to come together. Once I did, it was really not a traditional cookie dough texture. It would have been easier to roll these into a log and make slice and bake cookies. Once I baked them, there was virtually no spreading, so they are just these round little flatish cookie balls. I’m not a total novice baker, so I don’t think it’s a skills problem. I wonder if maybe there was a bit too much flour….the flavor of the cookies is still great. Texture coming right out of the oven was delicious, but they are quite a bit drier when left at room temperature.

  4. I was wondering the same thing and this is what I found … Cornstarch not only thicken sauces and mixtures, but it can be used in baked goods such as cookies or cakes, too. It is said that cornstarch used in combination with flour can “soften” the harsh proteins of flour, making a more tender baked good.

    I can’t wait to make these for Christmas.

Leave a Reply

Your email address will not be published. Required fields are marked *