These green crinkle cookies bring a bright pop of color to winter dessert tables. The dough gets its hue from a few drops of food coloring and its flavor from almond extract. Rolling the dough in two types of sugar creates a cracked, snowy exterior as they bake.
You need about 20 minutes to put the dough together, followed by a two-hour chill in the fridge. The chilling step keeps the cookies thick and helps the sugar coating stay intact in the oven. They are a reliable option for weekend baking projects or cookie swaps.
Why You’ll Love Grinch Crinkle Cookies
- Coating the dough balls in granulated sugar before the powdered sugar prevents the powdered sugar from melting into the dough.
- Baking on the upper oven rack helps the tops set and crack properly without burning the bottoms.
- Chilling the dough ensures the butter stays cold, which stops the cookies from spreading too thin on the baking sheet.
Grinch Crinkle Cookies Ingredients
- Unsalted butter: Soften the butter at room temperature for about an hour so it creams smoothly with the sugars.
- Almond extract: This gives the cookies a distinct flavor, but you can swap it for vanilla extract if you prefer a traditional sugar cookie taste.
- Food coloring: Gel food coloring provides a more vibrant green with fewer drops than liquid food coloring.
- Eggs: Bring the eggs to room temperature before mixing to prevent the butter from clumping.
- Red heart sprinkles: Look for large, jumbo heart sprinkles in the baking aisle to mimic the classic holiday character.
Exact quantities are in the recipe card below.
How to Make Grinch Crinkle Cookies
Step 1: Mix the wet ingredients
Cream the butter and both sugars until light and fluffy. Mix in the eggs, almond extract, and green food coloring. You want the color to be slightly darker than your target shade, as the flour will lighten it.
Step 2: Form the dough
Whisk the dry ingredients together and slowly blend them into the green mixture. The dough will be very soft and sticky at this stage. Cover the bowl and let it rest in the refrigerator for two hours.
Step 3: Roll and coat
Set up a coating station with one bowl of granulated sugar and one bowl of powdered sugar. Scoop the chilled dough into balls. Roll them in the granulated sugar first to create a barrier, then cover them thickly in powdered sugar.
Step 4: Bake and decorate
Space the cookies on a lined baking sheet and bake them on the upper rack. They will puff up and form deep cracks. Once they cool, you can attach a red heart sprinkle to each cookie using a tiny dab of red icing.
Storage Tips for Grinch Crinkle Cookies
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can freeze the baked cookies for up to 3 months. Thaw them at room temperature before eating.
Expert Tips for Grinch Crinkle Cookies
- Use a cookie scoop to ensure all the dough balls are the same size so they bake evenly.
- If the dough gets too soft while you are rolling the balls, put it back in the fridge for 15 minutes.
- Food safety: Baked goods containing raw eggs must reach a safe internal temperature of 160°F (71°C) to be consumed safely.
What to Serve with Grinch Crinkle Cookies?
Serve these cookies alongside a warm mug of hot chocolate or a glass of cold milk.
Grinch Crinkle Cookies Recipe FAQs
Why did my powdered sugar melt into the cookies?
This usually happens if the dough is too warm or if you skip the initial coating of granulated sugar. Keep the dough chilled until right before baking.
Can I make the dough ahead of time?
Yes, you can keep the unbaked dough in the refrigerator for up to 2 days. Let it sit on the counter for a few minutes if it is too hard to scoop.
Do I have to use almond extract?
No, you can use vanilla extract or even peppermint extract if you want a different flavor profile.
Grinch Crinkle Cookies
Ingredients
- 1/2 cup unsalted butter softened, 113g
- 1/2 cup granulated sugar plus 1/4 cup (50g) for rolling, 100g
- 1/4 cup light brown sugar packed, 50g
- 2 large eggs room temperature
- 2 teaspoons almond extract
- Green food coloring gel or liquid
- 1 3/4 cups all-purpose flour 210g
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar for rolling, 60g
- Red icing or red heart sprinkles optional
Instructions
- In a large bowl, beat the softened butter, 1/2 cup (100g) granulated sugar, and light brown sugar on medium speed for about 3 minutes until smooth and light.
- Add the eggs one at a time, mixing well after each addition. Pour in the almond extract and add enough green food coloring to reach a bright green shade.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours to firm up.
- Preheat your oven to 350°F (175°C) and adjust an oven rack to the upper-middle position. Line two baking sheets with parchment paper.
- Place the remaining 1/4 cup (50g) granulated sugar in one small bowl and the powdered sugar in another. Scoop 1.5 tablespoons of dough and roll into a ball.
- Roll each dough ball first in the granulated sugar, then generously coat it in the powdered sugar. Place them 2 inches apart on the prepared baking sheets.
- Bake on the upper rack for 10 to 13 minutes, or until the cookies spread and crack. The eggs in the dough must reach a safe internal temperature of 160°F (71°C).
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Decorate with a red heart sprinkle attached with a dot of icing if desired.
