Adorable Grinch Cookies for Christmas
These adorable green and red Grinch Cookies are perfect for Christmas.
Servings: 24 cookies
Calories: 170kcal
Equipment
- Mini-Heart Cookie Cutter
- Parchment Paper
- Small paintbrush or pastry brush
Ingredients
- 1 cup coconut oil room temperature
- 2 eggs about 1/2 cup or 1 cup aquafaba (I ran out of eggs so I used bean juice)
- 1 cup sugar
- 1 ½ tspn vanilla extract clear
- 2 tspn baking powder
- 3 cup flour
- Red Gel Food Coloring
- Green Gel Food Coloring
- Red Sprinkles
- 1 egg white or 2 tablespoons aquafaba to “glue” the hearts together
Instructions
- Cream sugar and oil with your mixer, then add eggs and your vanilla extract, mixing thoroughly. Set aside.
- Whisk together the flour and baking powder in a second bowl. Combine with the sugar/butter mixture in 1/3 increments.
- Separate about 1 ½ cup of cookie dough into a second bowl. Mix about 10-20 drops of red gel food coloring into this cookie dough, until the color is consistent.
- The cookie dough will be kind of crumbly, but turn it out onto parchment paper (parchment paper is important, so don't skip this) and work with it as-is. You don't need to dust the parchment paper with flour, the dough won't stick to it.
- Roll the dough to about 1/4-inch thick.
- Cut out as many little red hearts as you can manage.
- Stack the little red hearts on top of each other, lining them up as best as you can, painting them on each side with egg white to “glue” them together.
- Place the heart stack in the fridge while you work with the next steps.
- Mix about 5-10 drops of green gel food coloring into the remaining un-colored cookie dough, until the color is consistent.
- The cookie dough will be kind of crumbly, but turn it out onto parchment paper (parchment paper is important, so don't skip this) and work with it as-is. You don't need to dust the parchment paper with flour, the dough won't stick to it.
- Roll the dough to about 1/4-inch thick.
- Place the red heart stack into the center of the rolled-out green cookie dough.
- Using the parchment paper to lift, cover the red heart stack with the green cookie dough.
- If you have extra cookie dough, wrap this around the cookie roll, too.
- Pour your red sprinkles across the parchment paper and roll your cookie dough in the red sprinkles, attempting to cover the whole roll.
- Place this in the refrigerator, wrapped in the parchment paper for 2 hours or overnight.
- Preheat the oven to 350-degrees. Prepare a baking sheet by lining it with parchment paper. Set aside.
- Remove the cookie dough roll from the fridge and slice it into ¼-inch thick slices. If you need to, you can “touch-up” the hearts a little with a damp finger.
- Place cookies on the baking sheet 2 inches apart (although they will not rise or expand).
- Bake cookies for 10 minutes.
- Remove and allow cookies to cool completely.