Grinch Heart Sugar Cookies

I’m a big ole sucker for this scene, in which the Grinch’s heart grows three sizes:

And the Grinch, with his Grinch-feet ice cold in the snow,
stood puzzling and puzzling, how could it be so?
It came without ribbons. It came without tags.

It came without packages, boxes or bags.
And he puzzled and puzzled ’till his puzzler was sore.
Then the Grinch thought of something he hadn’t before.
What if Christmas, he thought, doesn’t come from a store.
What if Christmas, perhaps, means a little bit more.

– How the Grinch Stole Christmas, Dr. Seuss

So imagine my pure holiday glee when I saw these adorable sugar cookies, dyed Grinch green, with a perfect little red heart pressed into each one. I knew I had to make them!

If you’re looking for a baking project that is simple yet impactful for this Christmas season, this is it. These standard drop sugar cookies aren’t complicated, yet everyone loves the way they look! They’re tasty, as well!

TIP: Wilton makes the perfect edible hearts for this project. I found them at my local Party City.

TIP: To get that punchy Grinch-green color, I recommend using gel food coloring as opposed to traditional. It is more potent!

Grinch Heart Sugar Cookies
(Original recipe: Crazy For Crust)

3/4 C (170g) unsalted butter, room temperature
3/4 C (150g) granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2 C (248g) all-purpose flour
Green food coloring
Heart sprinkles

Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.

Cream butter and sugar until the mixture is fluffy, about one minute. Add the egg, egg yolk, and vanilla and mix until smooth. Mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.

Add a few drops of green food coloring and stir to mix throughout. Add more as needed to get the bright green color you want.

Scoop 2 TBSP-sized balls 2-inches apart on cookie sheets. Bake for 11-15 minutes, or until the bottoms are just starting get golden and the top is no longer glossy. Press one heart sprinkle on each cookie as soon as they come out of the oven (don’t wait for them to cool or the sprinkle may not stick properly).

Cool at least 10 minutes on cookie sheet before removing. Store in an airtight container for up to 3 days or freeze for up to a month.

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