Grinch Cookies Recipe

There’s something wonderfully mischievous about baking a cookie named after a famously grumpy character, don’t you think?

These Grinch cookies are a total celebration in disguise, bursting with vibrant green color and pockets of festive candy.

Why These Cookies Steal the Show

Beyond their playful appearance, this recipe is a genuine workhorse in the holiday kitchen.

We’re making them completely from scratch, which gives you superior flavor and that perfect soft, chewy texture everyone craves.

What really thrills me, though, is that you can skip the chilling step entirely.

You go from pulling out your mixer to pulling warm cookies from the oven in about thirty minutes flat.

Ingredients Needed for the Recipe

Let’s gather everything. Having your ingredients prepped makes the process smooth and simple.

• Unsalted Butter, softened: This forms the rich base of our dough. It should be soft to the touch but not greasy or melted.
• Granulated Sugar: For sweetness and that classic cookie structure we all love.
• Eggs: They bind everything together and add moisture. Room temperature is best!
• Vanilla & Peppermint Extract: The dynamic duo of flavor. The peppermint is subtle, just a cool wintery hint.
• All-Purpose Flour: The main structure for our cookies. I always recommend spooning and leveling it for accuracy.
• Cornstarch: This is the secret weapon for thick, soft cookies that don’t need a chill in the fridge.
• Baking Powder & Baking Soda: Our leavening agents to give the cookies a perfect lift.
• Salt: Crucial for balancing all the sweet flavors and making them pop.
• Green Food Coloring: Gel coloring is ideal here, as you need just a little for that iconic Grinch-green hue.
• Red & Green M&M’s: The colorful, candy-filled heart of the cookie. We’ll use most in the dough and save some for topping.

Getting Your Kitchen Ready

A tiny bit of setup makes the actual baking feel like a breeze.

You’ll want a couple of mixing bowls, an electric mixer, and a spatula for folding.

Line your baking sheets with parchment paper, it prevents sticking and makes cleanup trivial.

Finally, go ahead and preheat your oven to 350°F (175°C).

Getting it hot and ready now means your cookies bake evenly later.

How to make Grinch Cookies?

Step 1 – Cream the Butter and Sugar

In your large bowl, combine the softened butter and granulated sugar.

Beat them together on medium-high speed for a good two to three minutes, until the mixture turns pale and fluffy.

Step 2 – Add the Wet Ingredients

Scrape down the sides of the bowl with your spatula.

Now, add in the eggs, vanilla extract, and that one teaspoon of peppermint extract, mixing until everything is fully incorporated.

Step 3 – Whisk the Dry Ingredients

In a separate, medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

This ensures our leaveners and salt are evenly distributed throughout the flour.

Step 4 – Combine Wet and Dry

With your mixer on a low speed, gradually add the dry ingredients to the wet mixture.

Mix just until the last streaks of flour disappear, you don’t want to overwork the dough.

Step 5 – Bring on the Color

This is where the magic happens! Add your green gel food coloring.

Start with a small amount, you can always add more to reach that perfect, playful shade of green.

Step 6 – Fold in the Candy

Time for the M&M’s. I like to fold in about a cup and a quarter of them at this stage.

Use your spatula for this, not the mixer, to keep those colorful candies from getting broken.

Step 7 – Scoop and Space

Using a cookie scoop or a tablespoon, drop rounds of dough onto your prepared baking sheets.

Give them about two inches of space to spread out and bake beautifully.

Step 8 – Bake and Top

Bake for 8 to 10 minutes. The edges will be set, but the centers might look a touch soft.

As soon as they come out, press the reserved M&M’s into the tops. Let them cool completely on the baking sheet.

The Art of the Perfect Cookie

That final cooling step on the baking sheet is non-negotiable for texture.

It allows the cookies to finish setting up, resulting in a delightfully chewy center.

If you try to move them while warm, they might just fall apart on you.

The patience is absolutely worth it, I promise.

Tips

• If your dough feels too soft or warm after mixing, just pop the whole bowl in the fridge for 10-15 minutes before scooping. This prevents excess spreading.
• For a fun twist, swap some of the M&M’s for red candy hearts right after baking. It’s a cute nod to the Grinch’s growing heart!
• Gel food coloring is concentrated, so a little goes a long way. Liquid coloring can thin your dough.
• Always use peppermint extract, not mint. The flavor is fresher and more festive, less like toothpaste.

Make-Ahead & Storage Secrets

This dough is wonderfully cooperative if you need to get a head start.

You can mix it, cover it tightly, and keep it in the refrigerator for up to four days before baking.

For longer storage, portion the scooped dough onto a tray, freeze solid, then transfer to a freezer bag.

Bake straight from frozen, just adding a minute or two to the baking time.

Baked cookies store beautifully in an airtight container at room temperature for about a week.

They also freeze perfectly for up to three months, so you can truly have a treat ready for any sudden holiday gathering.