Description
Y’all, these might just be the cutest, most festive cookies you’ll ever make. Grinch Thumbprint Cookies are basically what happens when you take a soft, buttery sugar cookie, add some festive green color, roll them in sparkling sugar, and fill them with a bright red cherry or strawberry jam that represents the Grinch’s heart. They’re adorable, they’re delicious, and they’re so easy that you can make them with kids (though fair warning: you’ll spend more time cleaning up green food coloring than actually baking). Perfect for Christmas cookie exchanges, holiday parties, or just when you need something cheerful and festive to brighten up December. Plus, they’re way more fun than plain sugar cookies, and everyone loves that little jewel of jam in the center.
Ingredients
For the Cookie Base:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional but adds depth)
- Green gel food coloring (the gel kind works best)
For Rolling:
- 1/2 cup green sanding sugar or green sparkling sugar
- 1/4 cup granulated sugar mixed with green food coloring (if you can’t find green sugar)
For the Centers:
- 1/2 cup strawberry jam or cherry preserves
- Or red candy hearts (the cinnamon kind)
- Or red M&Ms
- Or red jelly beans
For Extra Grinch Vibes (Optional):
- Red heart sprinkles for decorating
- White chocolate, melted, for drizzling
- Extra red candies
Instructions
In a medium bowl, whisk together flour, baking powder, and salt.
Set aside — nothing exciting here yet, but it’s necessary.
In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes.
This incorporates air for a tender cookie texture — don’t rush it.
Beat in egg, vanilla extract, and almond extract until well combined.
Add green gel food coloring gradually until you get that perfect Grinch green color.
Start with a small amount and add more until it’s as green as you want.
The dough will be lighter than the baked cookies, so go a bit darker.
Mix until the color is evenly distributed throughout.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Don’t overmix or your cookies will be tough.
The dough should be soft but not sticky.
Cover and refrigerate for at least 30 minutes (or up to 2 days).
Preheat your oven to 350°F.
Line baking sheets with parchment paper.
Place green sanding sugar in a shallow bowl for rolling.
Scoop dough into 1-inch balls (about 1 tablespoon each).
Roll each ball in the green sanding sugar until completely coated.
Place on prepared baking sheets about 2 inches apart.
Use your thumb (or the back of a 1/2 teaspoon) to make a deep indentation in each cookie center.
Really press down — the indentation needs to be deep enough to hold the jam!
Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
Don’t overbake — they’ll firm up as they cool.
Remove from oven and immediately re-press the indentations if they puffed up during baking.
Let cookies cool on the baking sheet for 5 minutes.
While still warm, fill each thumbprint with about 1/2 teaspoon of jam.
Or press a red candy heart or M&M into the center.
Transfer to a wire rack to cool completely.
Once completely cool, drizzle with melted white chocolate if desired.
Add extra heart sprinkles while the chocolate is still wet.
Let everything set before serving or storing.
Notes
Arrange on a festive platter with other Christmas cookies.
Perfect for cookie swaps — everyone loves these!
Package in clear cellophane bags tied with red ribbon for gifts.
Serve with hot cocoa or eggnog for peak holiday vibes.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~80 kcal
- Carbohydrates: ~11g
- Protein: ~1g