Grinch Crinkle Cookies
These Grinch cookies are festive, cakey cookies that bear a strong resemblance to a certain Christmas Grinch! In 20 minutes they'll be ready to add to your cookie platter alongside chocolate sugar cookie cut-outs and chewy ginger molasses cookies.
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ⅓ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 Tablespoon pure vanilla extract, (yes, Tablespoon!)
- 1 teaspoon mint extract, or less, to taste (can omit, if desired)
- Green gel food coloring paste, start with 4 drops and add as needed for desired color
- Heart-shaped sprinkles, aff link
Instructions
- Preheat oven to 375°F and position the baking rack in the middle. Line two baking sheets with nonstick silicon mats or parchment paper. Set aside.
- In a large bowl, whisk together flour, baking powder and salt.
- In a separate large bowl with a stand mixer fitted with the paddle attachment or a hand mixer, beat to combine sugar and butter and light and fluffy.
- Add eggs, vanilla and mint extracts and beat to combine.
- Add half the flour mixture, mix on low speed to combine, then add the rest and mix until combined. The dough will be crumbly for the first couple minutes, but will start to come together around minute 3 - keep mixing until it does!
- Add 4 drops of gel paste and beat to fully combine and there are no longer white streaks in the dough. Add more food coloring to get to your desired color, keeping in mind that the color will fade *slightly* during baking.
- Use a medium cookie scoop (1 ½ tablespoons) to portion dough. Roll each between the palms of your hands to form a ball, then place each ball of dough onto the prepared baking sheets, with no more than 6 on each sheet (they need room to spread while baking).
- This step is optional: Roll each ball of dough in powdered sugar or granulated sugar for a little extra decoration!
- Roll each ball of dough in your hands to shape into a smooth ball and press down on the top of each slightly. Bake for 8 minutes, or until the cookies have started to crinkle - they will set and crinkle more as they cool.
- As soon as you remove them from the oven, press a heart sprinkle into the top of each cookie. Let cool on baking sheets for a few minutes, and then move to wire racks to cool completely. Enjoy!
Video
Notes
- Moisture: The size of the eggs you use can make a difference! If they're smaller in size, you may lose a little of the needed moisture. If you find your mixture too dry, you can add a little melted butter or oil. Keep in mind, the dough will start out crumbly but will come together after about 3 minutes of mixing.
- Placing the hearts: If you'd like, you can place the heart sprinkles on top before baking - you just won't be guaranteed they'll be placed exactly where you wanted once they bake and spread.
- Don't like mint? Simply omit it! I know some people think mint just reminds them of toothpaste :) You could also swap the mint extract for peppermint - but as that has a strong flavor, I'd start with ½ teaspoon and increase it if you like a stronger peppermint flavor.
Nutrition
Calories: 191kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 238mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 210IU | Calcium: 47mg | Iron: 1mg
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