Make Your Heart Grow Three Sizes! (Grinch Crinkle Cookies) 💚❤️
These Grinch Crinkle Cookies are the ultimate movie night snack for the holiday season.
They are soft, cake-like, and coated in sweet powdered sugar that cracks beautifully as they bake.
The vibrant green color and the single red heart make them instantly recognizable and loved by kids and adults alike.
Best of all, the dough comes together in one bowl!
Here is the recipe and the step-by-step guide to making these soft, pillowy cookies.
💚 Green Crinkle Dough
½ cup (113g) Unsalted butter, softened
1 cup (200g) Granulated white sugar
2 large Eggs
2 tsp Vanilla extract
2 ¼ cups (280g) All-purpose flour
2 tsp Baking powder
½ tsp Salt
Gel Food Coloring: Leaf Green or Electric Green (you need a strong color!)
Coating: ½ cup Powdered sugar (Confectioners’ sugar)
Decor: Jumbo Red Heart Sprinkles
👩🍳 Baking & Decorating Steps:
Cream the Base: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (3 minutes). Add the eggs and vanilla; beat until combined.
Add Color: Squeeze a generous amount of Green Gel Coloring into the wet mixture. Mix until you reach a bright, vibrant green (it will fade slightly when baked, so go darker than you think!).
Add Dry Ingredients: Whisk the flour, baking powder, and salt together. Gradually mix into the wet ingredients just until a soft, sticky dough forms.
Chill: Cover the bowl and refrigerate for 30 minutes. This makes the dough easier to roll and helps the cookies stay puffy.
Roll & Coat: Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls of dough. Roll each ball heavily in the powdered sugar until completely white.
Bake: Place cookies 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes. They will spread and “crackle” as they bake.
The Heart: Remove the pan from the oven. Immediately while the cookies are still soft and hot, gently press a large red heart sprinkle into the center of each one. (Doing this after baking keeps the heart from melting or sinking too deep).
Cool: Let them cool on the baking sheet for 5 minutes before moving to a wire rack.