Grinch Sugar Cookies
Make these fun Grinch sugar cookies with vibrant green color and heart sprinkles. Perfect festive holiday treats ready in under an hour!
Equipment
- mixing bowl
- electric mixer
- spatula
- whisk
- measuring cups
- measuring spoons
- knife
- cutting board
- plastic wrap
- oven
- baking sheets
- parchment paper
- Rolling Pin
- cookie cutter
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 0.5 tsp green gel food coloring
- 2.75 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
Topping
- 1 container (0.5 ounce) red heart sprinkles
Instructions
- In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- Beat in the large egg, then add the pure vanilla extract and green gel food coloring. Continue mixing until everything is fully incorporated and the mixture is uniformly green. Be sure to scrape down the sides of the bowl with a spatula.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
- Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined and a soft, green dough forms. Be careful not to overmix, as this can make cookies tough.
- Divide the dough in half, shape each half into a flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 24 hours, to allow the dough to firm up and prevent spreading during baking.
- When ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of chilled dough to a uniform 1/4-inch thickness. Use a 2-inch or 2 1/2-inch round cookie cutter to cut out shapes. Re-roll any dough scraps and cut additional cookies.
- Place the cut cookies about 1 inch apart on the prepared baking sheets. Bake for 7 to 9 minutes, or until the edges are lightly set and very slightly golden, but the centers still appear soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Once fully cooled, gently press a small red heart sprinkle onto the center of each cookie to finish.
Notes
Refrigerating the dough is crucial to prevent spreading. Use gel food coloring for a more vibrant color.