Grinch Cookies Recipe

Bring a little festive mischief to your holiday table with these adorable Grinch cookies! Light, chewy, and dusted in powdered sugar with a red heart sprinkle at the center, these easy Grinch cookies are as fun to make as they are to eat. Whether you’re baking for a holiday party or putting together a gift tin, this homemade Grinch cookies recipe is sure to be a seasonal favorite.

Grinch Cookies Ingredients

Here’s what you’ll need to make this festive Grinch cookies recipe. The ingredients are simple, but the result is magical!

Cookie Dough

• 2 ½ cups (300 g) cake mix or gluten-free cake mix
• ½ cup (56 g) cornstarch
• ½ cup (113 g) unsalted butter, softened
• 2 large eggs
• 2 tsp matcha powder
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup (220 g) powdered sugar

Dusting Mix

• ½ cup powdered sugar
• ½ cup cornstarch

Decorations

• Red heart-shaped sprinkles

For the best green hue in your decorated Grinch cookies, choose a vibrant, culinary-grade matcha powder. Ceremonial grade is fine but tends to be more expensive than necessary for baking. If you’re avoiding gluten, simply swap the cake mix for a gluten-free version—these grinch cookies recipes still come out perfectly chewy.

Grinch Cookies Calories

Each Grinch cookie has about 120 calories, with 5g of fat, 18g of carbs, and 1g of protein. While these are festive treats, they’re not overly heavy, making them a sweet option for a holiday gathering. These best Grinch cookies nutrition stats mean you can enjoy one (or a few) without overindulging. For those keeping track, these Grinch crinkle cookies calories make them a fun and moderate dessert option.

How to Make Grinch Cookies

Ready to get baking? Here’s how to make Grinch cookies step by step, from whipping the dough to adding that iconic red heart at the end.

Whip the Wet Ingredients

Start your easy Grinch cookies by creaming together the butter and sugar.

1. In a large mixing bowl, beat the softened butter and 1 cup of powdered sugar using a hand or stand mixer on medium speed.
2. Mix until the mixture is light, fluffy, and pale—about 2–3 minutes.
3. Add both eggs and continue to beat until fully combined. The batter should be smooth and slightly thick.

Tip: Make sure your butter is room temperature and your eggs aren’t ice cold—this ensures the wet ingredients blend evenly.

Add the Dry Ingredients

Now it’s time to bring together the dry ingredients to finish your dough.

1. In a separate bowl, whisk together the cake mix, cornstarch, matcha powder, baking powder, and salt.
2. Gradually add the dry mix to the wet mixture, stirring on low speed or folding with a spatula until you get a soft, uniform dough.
3. Chill the dough in the fridge for 20–30 minutes to help it firm up for rolling.

This step ensures your Grinch cookies recipes bake up thick and chewy instead of spreading too much.

Coat and Shape the Cookies

This step gives us the snowy, crinkled effect that makes Grinch snowball cookies so charming.

1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a small bowl, mix ½ cup powdered sugar and ½ cup cornstarch to create your dusting mix.
3. Roll chilled dough into 1 ½-inch balls—about the size of a walnut.
4. Roll each ball generously in the dusting mix to fully coat them. Place them on the prepared baking sheet about 2 inches apart.

Bake the Cookies

Now it’s time to bake the Grinch cookies until soft and puffy.

1. Bake for 10–12 minutes, or until the cookies are just set and lightly puffed.
2. Don’t overbake—this keeps the centers chewy and tender.
3. As soon as the cookies come out of the oven, gently press a red heart-shaped sprinkle into the center of each while they’re still warm.

Cool and Serve

Let your Grinch face cookies cool and finish them with a snowy touch.

1. Allow the cookies to rest on the baking sheet for 5 minutes so they set slightly.
2. Transfer to a wire rack to cool completely.
3. Dust with a little extra powdered sugar and cornstarch if desired for that frosty, wintery look.

Grinch Cookies Variations

Want to put your own twist on these Grinch Christmas cookies? Try these fun ideas:

• Swap matcha for spinach powder for a natural, earthy green color.
• Roll the cookies in colored sanding sugar for sparkle instead of powdered sugar.
• Make mini Grinch cookies by using 1-inch dough balls and baking a minute less.
• Turn into Grinch sandwich cookies by adding a dollop of frosting between two cookies.
• Roll in crushed candy canes instead of powdered sugar for a peppermint twist.

These Grinch decorated cookies are endlessly adaptable, so feel free to get creative!

Grinch Cookies Servings

These cookies make about 20 servings, perfect for a holiday spread. Here are some fun Grinch cookies serving ideas:

• Pair with a mug of hot cocoa or peppermint mocha.
• Add to a holiday charcuterie board with nuts, chocolate, and fruit.
• Pack into Christmas tins or boxes for easy edible gifts.
• Serve alongside popcorn for a Grinch movie night.

No matter how you serve them, Christmas Grinch cookies are sure to steal the spotlight.

How to Store Grinch Cookies?

Proper Grinch cookies storage keeps them soft and fresh for days.

• Store cookies in an airtight container at room temperature for 3–4 days.
• Stack in layers separated by parchment paper to prevent sticking.
• To revive a slightly crisp cookie, warm it in a 300°F (150°C) oven for 2–3 minutes before serving.

You can also freeze baked cookies or the raw dough—see below.

FAQ

Can I make these gluten-free?

Yes! Just use a gluten-free cake mix. Everything else in the recipe is naturally gluten-free.

How do I get perfect crinkles?

Chill your dough and roll generously in powdered sugar + cornstarch for the best cracked surface.

What matcha powder works best?

Use a culinary-grade matcha that’s bright green for vibrant color and mild flavor.

Can I freeze the dough or baked cookies?

Yes! Freeze dough balls before coating in sugar. When ready to bake, thaw slightly, roll in sugar, and bake as directed. Baked cookies can be frozen up to a month—just defrost at room temperature.