These vibrant green Grinch cookies with a red candy heart, will bring a whimsical touch to your holiday baking and delight any Dr. Seuss fan out there.
ingredient
- 2 ¼ cups all-purpose flour
- 1 cup powdered sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened to 65 to 67ºF (18 to 20ºC)
- 1 ¼ cup granulated sugar, divided
- ¼ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- green gel food coloring
- 24 heart candies, or sprinkles
Directions
- Preheat the Oven – Set the rack to the middle position. Preheat to 350ºF (177ºC). Line two baking sheets with parchment paper.
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, ½ cup of powdered sugar, baking powder, and salt.
- Cream the Butter and Sugar – In a stand mixer or hand mixer fitted with the paddle attachment, add the butter, ¾ cup of granulated sugar, and brown sugar. Mix on medium speed (setting 5) until light and fluffy, about 2 minutes. Scrape down the sides and paddle.
- Add the Eggs and Color – Add the eggs, one at a time, mixing on medium-low speed (setting 4), for about 30 seconds each. Mix in the vanilla for 15 seconds. Mix in enough food coloring until a bright green color is achieved. I use 8 to 10 drops of gel coloring.
- Make the Dough – Gradually add the flour mixture in four additions. Mix on low speed until just combined. Let the dough sit for 10 minutes to thicken. It should feel like modeling clay.
- Coat and Roll the Dough – Add ½ cup granulated sugar into a shallow dish. Add ½ cup powdered sugar into a separate shallow dish. Portion out 1 ½ tablespoons (1 ounce, 30 grams) of dough, then roll into a ball. Roll each ball in granulated sugar then transfer to the powdered sugar bowl and roll to coat. Repeat with the remaining dough.
- Flatten the Dough – Evenly space the dough balls on the prepared baking sheets, at least 2 inches apart. About 12 cookies per sheet pan. Use the bottom of a measuring cup to flatten each ball into a 2-inch wide disc, about ½ inch thick.
- Bake – Bake one sheet at a time until puffed in the center and the edges set, about 12 to 14 minutes. Rotate the pan halfway through.
- Add the Hearts – Remove the cookies from the oven and immediately press one heart into the surface. I like to place them off-center to the right.
- Cool – Leave the cookies on the sheet pan for 5 minutes, then transfer them to a wire rack. Cool completely before serving.
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