Grinch sugar cookies are buttery, soft in the center, and lightly chewy around the edges. This easy sugar cookie dough is tinted green, rolled in sugar, baked until tender, and finished with a small red heart on top. They are simple enough for baking with kids, festive enough for Christmas cookie trays, and best of all, the dough does not need to chill.
These soft and chewy Grinch cookies are a quick holiday baking project when you want classic sugar cookie flavor without rolling pins, cookie cutters, or complicated decorating. The dough is made with melted butter, so there is no need to wait for butter to soften, and you do not need a mixer. A bowl, a spatula, and a baking sheet are all you need.
The holiday season can be busy, so simple Christmas cookies are always helpful. These green sugar cookies are ideal for Christmas parties, cookie boxes, cookie exchanges, school events, or a cozy afternoon of baking at home. The red heart in the center gives them a sweet festive look with almost no effort.
If you grew up watching classic Christmas specials, these cookies may feel especially nostalgic. Their bright green color and tiny heart make them playful, cheerful, and perfect for adding something fun to a tray of traditional holiday cookies.
Where to Buy the Red Hearts
Red heart sprinkles are often available in the baking or cake decorating section of grocery stores and craft stores. You may also find them in seasonal sprinkle mixes, especially around Valentine’s Day. Cinnamon heart candies can also be used if you prefer a bolder look and a little cinnamon flavor.
Ingredients Notes and Variations
Please see the recipe card below for the complete ingredient list and step-by-step baking directions.
This no chill sugar cookie recipe uses melted butter, which helps create a chewy texture and makes the dough fast to prepare. Since the cookies are rolled in sugar before baking, they get a lightly crisp, sparkly coating while staying soft inside.
- Green food coloring ~ Gel food coloring gives the strongest color with only a few drops. The green color will soften slightly as the cookies bake, so make the dough a little brighter than you want the final cookies to be.
- Granulated sugar ~ White sugar gives these cookies their classic sugar cookie flavor. It is used in the dough and again for rolling the dough balls before baking.
- Vanilla extract ~ Vanilla adds the familiar flavor of a homemade sugar cookie. Vanilla bean paste can also be used. For a flavor variation, add a small amount of almond extract or peppermint extract.
- Baking powder ~ Baking powder helps the cookies bake up thick and chewy. Aluminum-free baking powder is a good choice for the cleanest flavor.
- Red hearts ~ Use heart-shaped sprinkles or cinnamon heart candies. Press them into the cookies while the cookies are still warm from the oven so they stay in place.
- Confectioners’ sugar ~ If you prefer a snowy finish, roll the dough in confectioners’ sugar instead of granulated sugar. Granulated sugar gives the cookies sparkle, while powdered sugar gives a softer, frosted look. Green sanding sugar can also be used for extra color.
How to Make No Chill Sugar Cookies
Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Avoid greasing the pans, as extra grease can cause the cookies to spread too much.
Let the melted butter cool for about 5 minutes. Add the melted butter, granulated sugar, and kosher salt to a medium-large bowl, then stir until well combined.
Stir in the egg yolk, vanilla extract, and green gel food coloring. Mix until the color is evenly distributed throughout the dough.
Add the baking powder and stir to combine. Finally, add the flour and mix just until the dough comes together. Do not overmix.
Scoop about 1 tablespoon of dough and roll it into a ball. Roll the dough ball in granulated sugar, roll it briefly between your hands again, then roll it in sugar a second time.
Place the dough balls on the prepared baking sheets about 2 inches apart. Lightly flatten each one with the bottom of a cup until it is about ¼ inch thick.
Bake for 8 to 10 minutes, or until the edges are set and the centers still look slightly soft. If desired, use a round cutter or glass to gently “scoot” the cookies into a round shape while they are hot.
Press one red heart into the center of each warm cookie.
The cookies can be rolled in either confectioners’ sugar or granulated sugar. Powdered sugar creates a snowy finish, while granulated sugar adds sparkle.
The dough may be soft. If it feels difficult to handle, let it rest for 2 to 3 minutes before rolling.
How to Decorate
The easiest way to decorate these Grinch sugar cookies is to press one red heart onto each cookie as soon as it comes out of the oven. That simple detail gives the cookies their festive look without frosting, piping, or extra decorating tools.
If you want to add more decoration, let the cookies cool completely and spread or pipe buttercream on top. Since these are drop-style sugar cookies, they bake into rounds, making them easy to frost with a knife, offset spatula, or piping tip. A seasonal sprinkle mix can also be added over buttercream for a more decorative finish.
Expert Tips for the Best Simple Sugar Cookies
- Weigh the ingredients when possible ~ Measuring by weight gives the most consistent results, especially with flour.
- Use real butter ~ Butter gives sugar cookies their best flavor and texture. Avoid margarine for this recipe.
- Do not grease the baking sheets ~ Use parchment paper or silicone baking mats instead to help control spreading.
- Use light-colored baking pans ~ Dark pans can cause cookies to brown faster and bake less gently.
- Do not overbake ~ For soft and chewy cookies, remove them when the edges are set and the centers still look a little soft. They will continue to firm up as they cool.
- Add the hearts while warm ~ Press the red heart sprinkles or candies into the cookies right after baking so they adhere properly.
- Scoot for round cookies ~ If you want perfectly round cookies, place a round cutter or glass around each hot cookie and gently swirl. This can also help make the cookies look thicker.
How to Make Ahead and Store
Store the cookies at room temperature in an airtight container for 3 to 4 days. Make sure they are completely cool before storing so they keep their soft texture.
Baked cookies can also be frozen. Once fully cooled, place the cookies in a zip-top freezer bag or airtight freezer-safe container. They can be frozen for up to 3 months, making them a convenient option for holiday baking, cookie trays, and cookie exchanges.
To serve frozen cookies, let them defrost at room temperature. They usually soften in about 10 to 20 minutes.
Recipe
Soft and Chewy Grinch Sugar Cookies
For the most accurate results, use weight measurements when available.
Ingredients
- ¾ cup granulated sugar (150g)
- ½ cup unsalted butter melted (113g)
- ¼ teaspoon kosher salt
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- green gel food coloring 2 to 3 drops
- ¼ teaspoon baking powder
- 1 cup + 2 tablespoons all-purpose flour (141g)
- ¼ cup granulated sugar for rolling (50g)
- 17 red heart sprinkles or cinnamon hearts
Instructions
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Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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Melt the butter and let it cool for 5 minutes. In a medium bowl, stir together the melted butter, granulated sugar, and kosher salt until well combined.
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Add the egg yolk, vanilla extract, and green gel food coloring. Stir until the mixture is smooth and evenly colored.
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Mix in the baking powder. Add the flour and stir just until combined.
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Scoop about 1 tablespoon of dough, or about 25g per cookie. Roll into a ball, coat in granulated sugar, roll briefly in your hands again, then coat in sugar a second time.
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Place the dough balls 2 inches apart on the prepared baking sheets. Gently flatten each cookie to about ¼ inch thick with the bottom of a cup.
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Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft. If desired, gently scoot the hot cookies with a round cutter or glass to shape them.
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Press one red heart into each cookie while the cookies are still warm. Let the cookies cool on the baking sheet or transfer them to a wire rack after 5 minutes.
Notes
If the dough feels too soft to roll, let it rest for 2 to 3 minutes before shaping.
Store cookies in an airtight container at room temperature for 3 to 4 days or freeze for up to 3 months. Frozen cookies defrost at room temperature in about 10 to 20 minutes.
Nutrition
Calories: 127kcal
Carbohydrates: 16g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 36mg
Sodium: 31mg
Sugar: 14g
Nutrition information is an estimate and may vary based on the specific ingredients and portion sizes used.