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.