Grinch Cookies Recipe

I can’t wait to share the little secrets behind my Cute Christmas Cookies that get painted with tiny faces and glossy icing so they look like miniature ornaments.

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I can never pass up a chance to be a little naughty at the cookie tray. I make Grinch Cookies that start with a solid sugar cookie dough, and then I let my stubborn side take over with green gel food coloring so each face gets its own personality.

These are not just Iced Christmas Cookies you toss on a plate, they’re tiny mood swings in sugar form, some sneering, some smirking, some surprisingly sweet. People always ask if I iced them at a bakery, and I just smile because the messy, imperfect details are the best part, honestly.

Ingredients

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Unsalted butter: Rich in fat, gives cookies tender texture, adds satiety but high in calories.
Granulated sugar: Pure carbs, makes cookies sweet and crisp, little nutrients just energy.
Eggs: Protein packed, help structure and moisture, adds flavor, offers vitamins.
All purpose flour: Main carb, provides bulk and chew, refined so lower fiber than whole.
Powdered sugar for icing: Makes icing sweet and smooth, very high sugar, no fiber.
Meringue powder or egg whites: Adds protein and stability to icing, helps it dry hard for details.
Green gel coloring: Tiny amounts add color only, no nutrition, can stain fingers and clothes.
Cornstarch (optional): Softens crumb, reduces gluten grit, pure starch so adds more carbs.

Ingredient Quantities

Sugar cookie dough
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tsp baking powder
- 1/2 tsp fine salt
- 3 cups all purpose flour (360 g)
- 2 tbsp cornstarch (optional, for a slightly tender crumb)

Royal icing and base decorating icings
- 4 cups (480 g) powdered sugar / confectioners sugar
- 3 tbsp meringue powder OR 2 large pasteurized egg whites
- 6 to 8 tbsp water (adjust for consistency)
- 1 tsp vanilla extract or clear vanilla
- 1 tsp lemon juice (optional, for brightness)

Colors and finishing decorations
- Green gel food coloring (leaf or kelly green) for Grinch base
- Black gel food coloring for eyes, mouth, details
- Yellow gel food coloring for eyelids/eye accents
- Red gel food coloring and/or red sanding sugar
- Small red heart sprinkles or tiny red heart sugar decorations
- Tiny black nonpareils or black piping gel for pupils (optional)

Tools / pantry extras (ingredients used during decorating)
- Extra powdered sugar for thickening icing if needed
- Extra flour or cornstarch for dusting/rolling
- Clear piping gel or a little light corn syrup (for shine, optional)

How to Make this

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1. Make the dough: cream 1 cup (227 g) unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, then beat in 1 large egg + 1 large egg yolk, 1 tsp vanilla extract and 1/2 tsp almond extract if you want that extra flavor; mix in 1 tsp baking powder and 1/2 tsp fine salt. Stir in 3 cups (360 g) all purpose flour and 2 tbsp cornstarch (optional) just until it comes together, dont overwork it or the cookies get tough. Wrap and chill at least 1 hour or until firm.

2. Roll and cut: on a lightly floured surface (use extra flour or cornstarch for dusting) roll dough to about 1/4 inch thick, cut shapes, and transfer to parchment lined baking sheets spaced a couple inches apart so they have room to spread.

3. Bake and cool: bake at 350 F (175 C) about 8 to 10 minutes or until edges are just set and pale golden; remove to a wire rack and let cool completely before decorating, its really important they’re totally cool.

4. Make royal icing base: sift 4 cups (480 g) powdered sugar, add 3 tbsp meringue powder or 2 large pasteurized egg whites, 1 tsp vanilla extract (or clear vanilla) and 1 tsp lemon juice if using; start with 6 tbsp water and beat until combined, then adjust to get two consistencies – a thicker piping consistency and a thinner flood consistency (add water a drop at a time to thin, or extra powdered sugar to thicken).

5. Color the icing: use gel food coloring so you dont thin the icing – mix plenty of leaf or kelly green for the Grinch base, small amounts of black gel for eyes and mouth, yellow gel for eyelids/eye accents and red gel for hearts or sanding sugar; keep black very concentrated since it takes a lot to get true black.

6. Pipe outlines and flood: fill piping bags or zip bags with the thicker icing to outline each cookie then switch to flood consistency (green) to fill in the base; use a scribe tool or toothpick to pop bubbles and spread the icing gently so it levels, and press small red heart sprinkles into the wet green for little hearts before it sets.

7. Add details: once the green base has crusted a bit (15 to 30 minutes) pipe facial details with black for eyes and mouth, yellow for eyelids, and add tiny black nonpareils or a dab of black piping gel for pupils; use red sanding sugar or red gel for any tiny santa hat or accents, and a touch of clear piping gel or a little light corn syrup if you want a glossy spot.

8. Fix consistency and small hacks: if icing gets too thin add extra powdered sugar, if too thick add water in tiny amounts; gel color stains hands and clothes so wear gloves or use tools, and keep a damp cloth nearby to wipe tips; use pasteurized egg whites for safety if you chose that route.

9. Dry and store: let decorated cookies dry completely for 4 to 24 hours depending on humidity before stacking or packing; store in an airtight container with parchment between layers at room temperature up to a week, or freeze baked un-iced cookies or well wrapped decorated cookies for longer.

Equipment Needed

1. Stand mixer or electric hand mixer with a paddle attachment
2. Medium and large mixing bowls
3. Measuring cups and spoons plus a kitchen scale for grams, trust me
4. Silicone spatula and wooden spoon
5. Rolling pin and extra flour or cornstarch for dusting
6. Assorted cookie cutters and a bench scraper or knife to transfer shapes
7. Baking sheets lined with parchment paper
8. Wire cooling rack
9. Piping bags and small round piping tips or resealable bags, plus a scribe tool or toothpicks to pop bubbles

FAQ

Q: How do I stop the cookies from spreading in the oven?
A: Dont overcream the butter and sugar, measure flour by spooning into the cup then leveling, and chill the shaped cookies at least 30 minutes before baking. Also bake on a cool baking sheet and dont crowd the pan. If they still spread, add a little more flour next time or chill the dough longer.

Q: Whats the easiest way to get a smooth green Grinch face?
A: Use royal icing for the base at a medium flood consistency, outline with thicker icing then flood the inside. Use gel color not liquid, add color slowly so you dont water the icing down, and pop air bubbles with a clean toothpick or scribe tool. Let the base dry completely before adding eyes and mouth.

Q: Can I use store bought sugar cookie dough or bottled egg whites?
A: Yes, store bought dough works fine just chill it before rolling. For icing you can use meringue powder or pasteurized egg whites if you prefer, meringue powder is easier and shelf stable so its forgiving for beginners.

Q: I cant pipe tiny details, what are some easy hacks for eyes and little hearts?
A: Use piping bags with small round tips or squeeze bottles, or drop tiny dots of icing with a toothpick. Use tiny heart sprinkles or nonpareils for pupils when you dont trust your piping, and keep a steady rest for your wrist. If a dot is too big, use a damp toothpick to lift a bit away while its still wet.

Q: How long will decorated cookies keep and can I freeze them?
A: Decorated cookies with royal icing keep at room temp in an airtight container for up to a week. You can freeze baked undecorated cookies for up to three months, or freeze decorated ones layered with parchment but they can get a bit soggy when thawed, so wrap well and thaw in a sealed container to avoid condensation.

Q: My icing cracks or colors bleed into each other, whats wrong?
A: Cracking usually means the icing was too stiff or the cookie flexed while drying. Bleeding happens when icing is too thin or you add wet colors on top of a not fully dry layer. Fix by thickening with more powdered sugar, let layers dry fully, and use gel colors sparingly. If humidity is high, give extra drying time or use a dehumidifier or fan.

Grinch Cookies Recipe Substitutions and Variations

Unsalted butter: you can use salted butter 1:1 — just skip or cut the 1/2 tsp fine salt in the recipe (start with no salt then taste dough if you want). salted butter brands vary so watch the flavor, cookies might be a touch saltier but still fine.
All purpose flour: swap for cake flour or pastry flour for a more tender cookie. Quick hack to make “cake flour” at home: for each cup AP flour remove 2 tbsp and stir in 2 tbsp cornstarch, sift before using. pastry flour can be used straight 1:1 but expect slightly less chew.
Powdered sugar / confectioners sugar: out of it? make your own by blitzing granulated sugar in a blender or spice grinder with 1 tbsp cornstarch per cup sugar until powdery. works great for icing in a pinch, might be a tiny bit grainier so blend well.
Meringue powder or pasteurized egg whites: if you dont have meringue powder use 2 large pasteurized egg whites (same recipe qty). want vegan: replace the 2 egg whites with about 4 tbsp aquafaba (chickpea brine), whip a little first, and expect a slightly softer, slower-setting royal icing so give it extra dry time.

Pro Tips

1) Chill the dough longer than you think, dont skip it. Cold dough cuts cleaner, spreads less in the oven and gives sharper details, so aim for at least one hour and overnight if you can. If it gets too stiff just let it sit a few minutes before rolling.

2) Dust with cornstarch instead of extra flour when you can, it wont toughen cookies or add that flour taste. Keep your rolling thickness consistent so all cookies bake evenly, use a ruler or guides if you have them.

3) Make two icing bowls from the start, one thicker for piping and one thinner for flooding, and keep extra powdered sugar on hand to fix thin icing. Black takes way more gel color than you expect, so build it up slowly and mix in a touch of brown or gray first to avoid weird undertones.

4) Outline then flood, pop any bubbles with a scribe or toothpick and gently nudge icing to level. Press tiny heart sprinkles into the wet base so they stick, and if a detail goes bad wait a few minutes then pipe over or scrape and redo while it is still workable.

5) Let decorated cookies dry fully on a flat surface for many hours or overnight, humidity kills the crust. Store in an airtight container with parchment between layers at room temp up to one week, or freeze baked uniced cookies for longer.

Recipe by Tina Bueller

0.0 from 0 votes

I can't wait to share the little secrets behind my Cute Christmas Cookies that get painted with tiny faces and glossy icing so they look like miniature ornaments.

Servings

servings

Calories

243

kcal

Equipment: 1. Stand mixer or electric hand mixer with a paddle attachment
2. Medium and large mixing bowls
3. Measuring cups and spoons plus a kitchen scale for grams, trust me
4. Silicone spatula and wooden spoon
5. Rolling pin and extra flour or cornstarch for dusting
6. Assorted cookie cutters and a bench scraper or knife to transfer shapes
7. Baking sheets lined with parchment paper
8. Wire cooling rack
9. Piping bags and small round piping tips or resealable bags, plus a scribe tool or toothpicks to pop bubbles

Ingredients

Sugar cookie dough
1 cup (227 g) unsalted butter
1 cup (200 g) granulated sugar
1 large egg + 1 large egg yolk
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 tsp baking powder
1/2 tsp fine salt
3 cups all purpose flour (360 g)
2 tbsp cornstarch (optional, for a slightly tender crumb)
Royal icing and base decorating icings
4 cups (480 g) powdered sugar / confectioners sugar
3 tbsp meringue powder OR 2 large pasteurized egg whites
6 to 8 tbsp water (adjust for consistency)
1 tsp vanilla extract or clear vanilla
1 tsp lemon juice (optional, for brightness)
Colors and finishing decorations
Green gel food coloring (leaf or kelly green) for Grinch base
Black gel food coloring for eyes, mouth, details
Yellow gel food coloring for eyelids/eye accents
Red gel food coloring and/or red sanding sugar
Small red heart sprinkles or tiny red heart sugar decorations
Tiny black nonpareils or black piping gel for pupils (optional)
Tools / pantry extras (ingredients used during decorating)
Extra powdered sugar for thickening icing if needed
Extra flour or cornstarch for dusting/rolling
Clear piping gel or a little light corn syrup (for shine, optional)

Directions

Make the dough: cream 1 cup (227 g) unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, then beat in 1 large egg + 1 large egg yolk, 1 tsp vanilla extract and 1/2 tsp almond extract if you want that extra flavor; mix in 1 tsp baking powder and 1/2 tsp fine salt. Stir in 3 cups (360 g) all purpose flour and 2 tbsp cornstarch (optional) just until it comes together, dont overwork it or the cookies get tough. Wrap and chill at least 1 hour or until firm.
Roll and cut: on a lightly floured surface (use extra flour or cornstarch for dusting) roll dough to about 1/4 inch thick, cut shapes, and transfer to parchment lined baking sheets spaced a couple inches apart so they have room to spread.
Bake and cool: bake at 350 F (175 C) about 8 to 10 minutes or until edges are just set and pale golden; remove to a wire rack and let cool completely before decorating, its really important they're totally cool.
Make royal icing base: sift 4 cups (480 g) powdered sugar, add 3 tbsp meringue powder or 2 large pasteurized egg whites, 1 tsp vanilla extract (or clear vanilla) and 1 tsp lemon juice if using; start with 6 tbsp water and beat until combined, then adjust to get two consistencies – a thicker piping consistency and a thinner flood consistency (add water a drop at a time to thin, or extra powdered sugar to thicken).
Color the icing: use gel food coloring so you dont thin the icing – mix plenty of leaf or kelly green for the Grinch base, small amounts of black gel for eyes and mouth, yellow gel for eyelids/eye accents and red gel for hearts or sanding sugar; keep black very concentrated since it takes a lot to get true black.
Pipe outlines and flood: fill piping bags or zip bags with the thicker icing to outline each cookie then switch to flood consistency (green) to fill in the base; use a scribe tool or toothpick to pop bubbles and spread the icing gently so it levels, and press small red heart sprinkles into the wet green for little hearts before it sets.
Add details: once the green base has crusted a bit (15 to 30 minutes) pipe facial details with black for eyes and mouth, yellow for eyelids, and add tiny black nonpareils or a dab of black piping gel for pupils; use red sanding sugar or red gel for any tiny santa hat or accents, and a touch of clear piping gel or a little light corn syrup if you want a glossy spot.
Fix consistency and small hacks: if icing gets too thin add extra powdered sugar, if too thick add water in tiny amounts; gel color stains hands and clothes so wear gloves or use tools, and keep a damp cloth nearby to wipe tips; use pasteurized egg whites for safety if you chose that route.
Dry and store: let decorated cookies dry completely for 4 to 24 hours depending on humidity before stacking or packing; store in an airtight container with parchment between layers at room temperature up to a week, or freeze baked un-iced cookies or well wrapped decorated cookies for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.