GRINCH SUGAR COOKIES
Word has it that these are the favorite Christmas cookies of the Grinch – and they do always disappear quickly from my Christmas cookie jar! Inspired by Dr. Seuss’s How the Grinch Stole Christmas, Grinch Sugar Cookies are big, thick and chewy, and perfectly delicious! With a swirl of silky green buttercream frosting and topped with fun Grinch holiday sprinkles, it’s easy to see why these are always a favorite at our house and in Whoville! I’m famous for my decorated sugar cookies, but sometimes you just want a holiday cookie that is fast, yummy, and warm from the oven!
EASY SUGAR COOKIE TIPS & TRICKS:
FOR PERFECT COOKIES EVERY TIME, USE THE RIGHT INGREDIENTS:
For gourmet cookies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results! I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:
MILK POWDER IS THE KEY TO BETTER COOKIES, BROWNIES & CAKES!
1 cup unsalted butter (room temperature)
2 large eggs (room temperature)
3 cups (375g) all purpose flour
2 Tablespoons cornstarch
1 Tablespoon nonfat milk powder
2 teaspoons baking powder
½ teaspoon salt
1 cup (200g) granulated sugar
1 Tablespoon pure vanilla extract
½ teaspoon pure almond extract
SWEET BUTTERCREAM FROSTING:
1/2 cup unsalted butter softened
3 cups (360g) powdered sugar
1 Tablespoon pure vanilla extract
1 teaspoon pure almond extract
¼ teaspoon salt
2-4 tablespoons half & half or whole milk
AmeriColor Soft Gel Food Coloring (Leaf Green & Electric Green for the grinchiest cookies!)
Holiday Sprinkles: Grinch sprinkles are available from Sweetapolita and Etsy
HOW I MAKE THESE:
YIELD: Makes about 18 (four-inch) cookies
WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS: If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!
TO KEEP THESE COOKIES SOFT: These cookies will stay soft and fresh in an air-tight container for 3 days at room temperature, or refrigerated for up to 7 days.
MAKE AHEAD TIP: Baked and frosted cookies freeze well for up to 1 month. You can also bake the cookies and freeze UNFROSTED for up to 2 months – simply defrost and then frost before you plan on serving.
BEFORE FREEZING: With frosted cookies, it’s important to freeze the cookie prior to placing them into a container so that the frosting remains intact. Place all frosted cookies on a parchment paper lined baking sheet and pop it in the freezer. Once the icing is set and hard (usually an hour) or the cookies are frozen solid, the cookies can be frozen in containers with parchment paper between layers.
HOW TO THAW FROSTED COOKIES: For frosted cookies or “served chilled” cookies, thaw them in the fridge and NOT at room temp. For chilled cookies, you need to maintain refrigeration throughout the thawing process up until the time you eat the cookie for food safety. To keep your cookies from getting soggy and frosting from losing its shape and texture, remove from the freezer and place the unopened container in the refrigerator overnight to thaw. Cookies that are not frosted can thaw overnight UNOPENED on your kitchen countertop.
FOR PARTIES: I package cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand). Make sure cookies are completely set after decorating before packaging. To make ahead, place individually wrapped and sealed cookies in a larger airtight container and refrigerate or freeze. Thaw frozen cookies unopened in the refrigerator - you are trying to minimize moisture during defrosting, which can cause your frosting to soften too much and lose detail.
Original recipe created by Snowflakes & Coffeecakes; published December 2023.
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