Grinch Cookies recipe is an easy cake mix cookies and totally kid friendly. Bright green SOFT crinkle cookies, perfect for kids of all ages.The Grinch. Cuddly as a cactus. . .charming as an eel whose heart was two sizes too small. The story is a Dr. Seuss classic and these fun cookies are a great time to get the kids in the kitchen. So . . . is cooking or baking with kids:
- A confidence booster.
- A useful life skill.
- All of the above.
I’d say 5, but the biggest bonus ~ other than getting to eat the cookies is that spending time with the little ones in your life leaves your heart full. ♥
Grinch Cookies happen to be the best snack for watching The Grinch or pretty much any holiday movie. The bright green color is just for kicks to make them Grinch-like. They have a sugar cookie type of flavor, are festive and simple to make starting with a box of cake mix.
The chefs in the kitchen today were my 4 ½ year old grandson and 2 ½ year old granddaughter. They had so much fun measuring and dumping and of course, using the electric mixer.
Tip: remind little ones early and often not to lift the mixer out of the bowl when it’s turned on.
They couldn’t wait to taste them so of course, the cookies became a pre-lunch appetizer we gobbled up. The inspiration for this recipe came from I Heart Naptime with a few changes and instructions of my own.
Grinch Cookies Ingredients:
- white or vanilla box cake mix
- vegetable oil
- green gel food coloring
- confectioners sugar
- candy hearts (may substitute red cinnamon candies)
- parchment paper (optional)
“Glue” for hearts:
- confectioners sugar
- piping bag or sandwich size baggie
Can I use liquid food coloring instead of gel?
Yes, but the gel gives a more intense color.
How to make Grinch Cookies:
Preheat the oven to 375° then add the dry cake mix, butter, eggs and oil to a medium size bowl. Stir until combined.
Add green food color gel until it reaches your preferred shade of green then refrigerate the dough 15 minutes for easier handling.
In a separate bowl, combine the powdered sugar and cornstarch.
Roll the dough into about 1” balls then coat the balls with the powdered sugar mixture. Place the cookie balls on a parchment paper lined baking sheet.
Bake 8-10 minutes or until the cookies are lightly brown on the bottom.
Remove the baking sheet from the oven and leave the cookies on the sheet for 2 minutes then transfer to a wire rack.
Adding the hearts:
In a small bowl blend the “glue” ingredients then add it to a sandwich baggie. Clip a small corner of the baggie then pipe a tiny amount of glue onto the top of the cookie. Add the heart and allow to set for a couple of minutes until it’s dry.
Do these cookies freeze well?
I had a reader ask recently if these cookies freeze well. It’s a great question – the answer is yes. For best results, after baking and completely cooling the cookies store them in a single layer in a freezer/air tight container. If you’re stacking the cookies, layer with wax paper between.
To freeze the dough, roll into balls before freezing and freeze on a baking sheet. Once they’re solid transfer to an air tight container. When you’re ready to bake, thaw on the counter about 30 minutes them just roll in the powder sugar/corn starch mixture and bake according to the recipe.
Click for another one of my family’s favorite holiday cookie recipes.
I hope you enjoy this recipe for Grinch Cookies!
If you tried this Grinch Cookie recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
- 1 box white or vanilla cake mix dry
- 4 tablespoons butter softened
- 2 tablespoons vegetable oil
- 2 eggs
- green food coloring gel
- ⅓ cup confectioners sugar
- ⅓ cup cornstarch
- Candy hearts may substitute red cinnamon candies
- Parchment paper optional
- “Glue” for hearts:
- ¼ cup confectioners sugar
- 1-2 tablespoons milk
- Sandwich size baggie
- Preheat the oven to 375.
- In a mixing bowl add the dry cake mix, butter, eggs and oil and mix until combined.
- Add green food color gel until you see your preferred shade of green. Tip: the cookies are slightly lighter in color after they’re baked. Refrigerate the dough 15 minutes for easier handling.
- In a separate bowl, combine the powdered sugar and cornstarch.
- Roll the dough into about 1” balls then coat with the powdered sugar mixture. Place on a parchment paper lined baking sheet.
- Bake 8-10 minutes or until the cookies are lightly brown on the bottom.
- Remove from the oven and leave the cookies on the baking sheet for 2 minutes then transfer to a wire rack.
- In a small bowl blend the “glue” ingredients then add to a sandwich baggie. Clip a small corner of the baggie then pipe a tiny amount of glue onto the top of the cookie. Add a red heart and allow to set for a couple of minutes until it’s dry.
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