Name: Grinch Cookies
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French-American
Ingredients: 3–4 lb chuck roast; 3 large yellow onions, thinly sliced; 4 garlic cloves, minced; 2 cups beef broth; 1 cup dry red wine (or additional beef broth); 1 tbsp Worcestershire sauce; 3 sprigs fresh thyme (or 1 tsp dried); 2 sprigs fresh rosemary (or 1 tsp dried); 2 bay leaves; 2 tbsp olive oil or butter; Salt and black pepper, to taste; 1 tbsp all-purpose flour (optional, for thickening)

These soft, chewy Grinch Cookies are as fun to make as they are to eat. Bright green in color and topped with a single red heart sprinkle, they bring the mischievous holiday spirit of the Grinch right into my kitchen. Whether it’s for a Christmas party, a cookie exchange, or a cozy baking day, I love how festive and whimsical these cookies are. Grinch Cookies

Why You’ll Love This Recipe

I love how easy these cookies are to prepare with just a few basic ingredients. They’re made with cake mix, which cuts down prep time without sacrificing flavor. The bright green hue and red heart sprinkle make them visually adorable, and kids and adults both enjoy them. These cookies also have a soft, almost melt-in-the-mouth texture that I can’t get enough of during the holiday season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vanilla cake mix
Eggs
Vegetable oil
Green food coloring
Powdered sugar
Cornstarch
Red heart sprinkles

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I combine the vanilla cake mix, eggs, and oil until the dough forms.
I add a few drops of green food coloring and mix until I get that perfect Grinch green.
In a separate bowl, I whisk together powdered sugar and cornstarch.
I scoop out small portions of dough, roll them into balls, and coat them in the sugar mixture.
Then I place each ball on the baking sheet and press a red heart sprinkle into the center.
I bake them for 8–10 minutes, or until the edges are just set and the tops have a crinkle effect.
I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Cook time: 10 minutes
Cooling time: 10 minutes
Total time: Around 30 minutes

Variations

I sometimes swap vanilla cake mix for a white or even a lemon cake mix for a twist in flavor. If I don’t have red heart sprinkles, I use red M&M’s as a cute alternative. For an extra festive touch, I’ve added peppermint extract to the dough, and it gave the cookies a refreshing holiday flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer to a zip-top bag for up to 2 months. To enjoy from frozen, I just let them thaw at room temperature—no reheating necessary.

FAQs

What kind of green food coloring should I use?

I prefer using gel food coloring because it gives a more vibrant color without adding too much liquid to the dough.

Can I make these cookies ahead of time?

Yes, I often make the dough a day in advance and refrigerate it. When I’m ready to bake, I let it sit at room temperature for about 15 minutes before rolling and baking.

Do I need to chill the dough?

No, the dough doesn’t require chilling, which is one of the reasons I love how quick this recipe is.

Can I double the recipe?

Absolutely. I’ve doubled the recipe many times for parties, and the cookies come out just as good.

What if I can’t find heart sprinkles?

I’ve used red candies, small fondant hearts, or even piped red frosting hearts in a pinch—they all work well as substitutes.

Conclusion

Grinch Cookies bring joy, color, and a touch of holiday mischief to any dessert table. I love how quick and easy they are to make, and they always get a smile with their playful look. Whether I’m baking with kids or whipping up a festive batch for friends, these cookies never disappoint.