These Grinch sugar cookies bring instant holiday cheer with their bright green color and signature single red heart. They’re soft, chewy, and easy enough for a weekday bake but cute enough for a party tray. The dough mixes up in minutes, and you don’t need cookie cutters or complicated decorating skills.

If you can roll dough and press a candy heart, you’re set. Make a batch for movie night, cookie swaps, or a last-minute treat that looks like you planned it for weeks.

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What Makes This Grinch Sugar Cookies So Good

Soft and chewy texture: Cornstarch and the right butter-to-sugar ratio keep these cookies tender with a light, chewy center.
Simple decoration: A dusting of sugar and one red heart sprinkle capture the Grinch theme without piping or royal icing.
No chill option: The dough holds its shape well, so you can bake right away. Chill for extra thick cookies if you prefer.
Kid-friendly and party-ready: The bright green color wins every time, and kids love helping place the hearts.
Reliable flavor: Vanilla and a touch of almond extract give classic bakery-style sugar cookie notes.

Shopping List

Unsalted butter (1 cup/226 g), softened
Granulated sugar (1 cup/200 g), plus extra for rolling
Large eggs (2), at room temperature
Vanilla extract (2 teaspoons)
Almond extract (1/2 teaspoon, optional but recommended)
All-purpose flour (2 3/4 cups/330 g)
Cornstarch (2 tablespoons)
Baking powder (1 teaspoon)
Baking soda (1/2 teaspoon)
Fine sea salt (1/2 teaspoon)
Green gel food coloring (about 6–10 drops, to preference)
Red heart sprinkles or red heart candies

Step-by-Step Instructions

Preheat and prep: Heat the oven to 350°F (175°C).
Line two baking sheets with parchment paper. Pour a few tablespoons of granulated sugar into a shallow bowl for rolling.
Cream the butter and sugar: In a large bowl, beat the softened butter and 1 cup sugar on medium speed for 2–3 minutes until light and fluffy. This creates tiny air pockets that help the cookies bake up soft.
Add eggs and flavorings: Beat in the eggs one at a time, mixing until smooth after each.
Add vanilla and almond extract. Scrape the bowl so everything combines evenly.
Mix dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Cornstarch keeps the crumb tender and prevents spreading.
Combine wet and dry: Add the dry ingredients to the butter mixture in two additions, mixing on low just until combined.
Don’t overmix, or the cookies can turn tough.
Color the dough: Add green gel food coloring a few drops at a time. Mix on low until evenly colored. Aim for a bright Grinch-green, keeping in mind the color lightens slightly as it bakes.
Shape the cookies: Scoop the dough into 1 1/2-tablespoon portions (a medium cookie scoop works well).
Roll each into a ball, then roll in the sugar to coat.
Arrange on the sheets: Place the dough balls 2 inches apart on the prepared pans. For thicker cookies, chill the dough balls for 20 minutes before baking.
Bake: Bake for 9–11 minutes, until the edges look set and the centers are slightly puffy. They should not brown; pale green means soft and chewy.
Add the heart: Immediately after baking, gently press one red heart sprinkle into the top of each cookie.
If the heart doesn’t stick, return the pan to the warm oven for 15 seconds and press again.
Cool: Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. The centers will finish setting as they cool.

How to Store

Room temperature: Store in an airtight container for up to 5 days. Layer with parchment to protect the hearts.
Freezer (baked): Freeze baked cookies in a zip-top bag or airtight container for up to 2 months.
Thaw at room temp for 30 minutes.
Freezer (dough): Freeze rolled dough balls (without sugar coating) on a sheet until solid, then bag. Bake from frozen at 350°F with 1–2 extra minutes, rolling in sugar just before baking.

Health Benefits

These are cookies, so they’re more about joy than nutrition. Still, a few points are worth noting.

Butter offers fat-soluble vitamins and helps with satiety, which can curb over-snacking. Using pure vanilla and optional almond extract boosts flavor without adding extra sugar. Portions matter: one or two cookies can satisfy a sweet tooth without sending you overboard.

For a lighter take, you can make smaller cookies and enjoy the same festive vibe with fewer calories per serving.

Common Mistakes to Avoid

Overbaking: If the edges brown, the cookies will turn crisp. Pull them when they’re set but pale for the best texture.
Too much flour: Scooping straight from the bag packs the flour and leads to dry cookies. Spoon and level or weigh it for accuracy.
Skipping the cornstarch: It helps keep the cookies soft and stop excessive spreading.
Using liquid food coloring: It can water down the dough. Use gel for richer color with less moisture.
Warm butter or eggs: If the butter is melted or the dough is too warm, cookies spread thin.
Aim for softened butter, not slick or greasy.

Recipe Variations

Crinkled Grinch cookies: Roll the dough in powdered sugar instead of granulated. They’ll bake with a snowy crackle effect over green.
Lemon-lime twist: Add 1 teaspoon lemon zest and 1/2 teaspoon lime zest for a bright citrus flavor that pairs well with the color.
Super soft bakery style: Chill dough balls 30–60 minutes, then bake. You’ll get thicker cookies with plush centers.
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.
Add 1 extra tablespoon of cornstarch if the dough feels sticky.
Frosted hearts: Skip the sprinkle and add a small dot of red buttercream after cooling. It’s cute and adds a creamy finish.
White chocolate chip version: Fold in 3/4 cup white chocolate chips for extra sweetness and color contrast.

FAQ

Can I make these cookies ahead of time?

Yes. Bake up to two days in advance and store airtight at room temperature.

Or freeze baked cookies for up to two months and thaw before serving.

What if I don’t have red heart sprinkles?

Use a small red candy, a red M&M cut in half, or pipe a tiny heart with red frosting after the cookies cool. Even a dot of red gel works in a pinch.

Why did my cookies spread too much?

Likely causes are warm dough, too little flour, or overly soft butter. Chill the dough balls for 20–30 minutes, weigh your flour, and ensure butter is softened, not melted.

Can I use salted butter?

Yes.

Reduce the added salt to a pinch or omit it entirely. Taste the dough if you’re unsure—salt should enhance flavor, not stand out.

How do I get a brighter green color?

Use gel coloring and add it gradually until you reach the shade you want. Keep in mind the color lightens slightly once baked, so go a touch deeper in the raw dough.

Do I need to chill the dough?

No.

The recipe works without chilling. If you prefer thicker cookies with less spread, chill the portioned dough briefly before baking.

Can I double the recipe?

Absolutely. Mix in a stand mixer if possible to avoid overworking.

Bake one sheet at a time for the most even results, rotating halfway through if needed.

In Conclusion

Grinch sugar cookies are playful, reliable, and unbelievably easy to love. With a soft bite, classic vanilla-almond flavor, and that tiny red heart, they look special without demanding special skills. Keep the ingredients on hand during the holidays, and you’ll always be a quick bake away from something festive.

Share them with neighbors, pack them in gift tins, or serve them warm during your favorite holiday movie. They’re simple, cheerful, and guaranteed to make hearts grow three sizes.