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Soft, fudgy, and bright green, these Grinch Crinkle Cookies bring a playful twist to your holiday baking—rolled in snowy powdered sugar and studded with deep cocoa cracks, they’re impossible to resist.
Why You’ll Love Grinch Crinkle Cookies
• Instant festive flair with vivid green color—no fancy decorating skills required
• Tender, fudgy centers that practically melt on your tongue
• Simple pantry staples—no hard-to-find ingredients
• Chill-and-bake friendly: perfect for last-minute cookie swaps
• Makes about two dozen—enough to share (or not!)
• Easy to swap for vegan or gluten-free diets (just make the simple subs)
• Holds its shape—no sad, flat cookies here
• Crowd-favorites at home, in classrooms, or at office parties
Ingredients for Grinch Crinkle Cookies
– 2 cups (250 g) all-purpose flour
– ½ cup (50 g) unsweetened cocoa powder (we love Hershey’s)
– 1 teaspoon baking powder
– ½ teaspoon fine salt
– ½ cup (113 g) unsalted butter, softened (or plant-based spread)
– 1 cup (200 g) granulated sugar
– 1 large egg (or 1 tablespoon flaxseed meal + 3 tablespoons water)
– 1 teaspoon pure vanilla extract
– Green gel food coloring (start with 5–6 drops, add more for deeper hue)
– ½ cup (60 g) powdered sugar, for coating
Directions for Grinch Crinkle Cookies
1. In a medium bowl, whisk flour, cocoa powder, baking powder, and salt until evenly mixed—this dark base gives your cookies that rich chocolate backbone.
2. Use a mixer to cream butter and granulated sugar on medium speed for about 2 minutes, until pale and airy—scrape down the bowl so everything blends smooth.
3. Add the egg (or flax egg), vanilla, and green gel coloring; beat just until the neon batter looks uniform—no streaks!
4. Gradually fold in the dry mix with a spatula, stopping as soon as you see a soft, dense dough—overmixing can make them cakey.
5. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. Pro bakers note that chilling can cut spread by nearly 20%, so don’t skip this.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
7. Scoop 1½-tablespoon portions of dough, roll into balls, then toss in a shallow bowl of powdered sugar until well coated. The loose sugar helps those classic crinkles form.
8. Arrange cookies 2 inches apart on the sheet. They’ll spread a bit but stay delightfully pinkie-width thick.
9. Bake 12–14 minutes until edges look set and crackled tops show dark cocoa lines—centers may seem soft but firm up as they cool.
10. Let cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm, or wait until completely cool for sturdier crinkles.
Servings & Timing
Makes about 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 20 minutes prep, 30 minutes chilling, 12–14 minutes baking—about 1 hour
Variations
• Peppermint Pop: Stir in ¼ teaspoon peppermint extract and swap half the sugar for crushed candy canes.
• Sprinkle Squad: Roll half the dough balls in red-green nonpareils before dusting with sugar.
• Vegan Version: Use plant-based butter and a flax egg substitute—same bake time.
• Gluten-Free Twist: Swap in a 1:1 gluten-free flour blend; texture stays soft.
• Mini Grinches: Make 1-inch balls for 36 petite cookies—bake 10 minutes.
• Spice It Up: Add ½ teaspoon cinnamon and a pinch of cayenne for a warm surprise.
Storage & Reheating
Keep cooled Grinch Crinkle Cookies in an airtight container at room temperature for up to 5 days. For longer stashing, freeze in a sealed bag for up to 3 months—raw or baked. If baking from frozen dough balls, add 1–2 minutes to bake time. To revive a cooled cookie, warm in a 300°F oven for 3–4 minutes or zap in the microwave for 10 seconds.
FAQs
Q: Can I use liquid food coloring instead of gel?
A: You can, but liquid dye may thin the dough—add a bit more flour if it feels too loose.
Q: My cookies didn’t crack much—what happened?
A: Be generous with the powdered sugar coating and ensure the dough is well chilled before baking.
Q: How do I make these nut-free?
A: Simply use a nut-free flour blend and check your baking powder is certified nut-free.
Q: Can I prepare the dough ahead of time?
A: Yes! Dough can chill up to 24 hours; flavors deepen and bake the next day.
Q: Why are mine cakey instead of fudgy?
A: Cut back baking powder to ¾ teaspoon for a denser, chewier bite.
Q: Will these hold up a cookie exchange?
A: Absolutely—they store well and grab attention with that Grinch-y green glow.
Conclusion
Grinch Crinkle Cookies are the sweetest way to add color and cheer to your holiday table—rich chocolate meets playful green and snowy sugar cracks in each bite. Give this recipe a try, leave a comment below with your favorite twist, and be sure to wander over to my Ugly Christmas Sweater Sugar Cookies or Mint Chocolate Oreo Bark for more festive fun!
Grinch Crinkle Cookies
Ingredients
- 2 cups all-purpose flour about 250 g
- 1/2 cup unsweetened cocoa powder about 50 g
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened (or plant-based)
- 1 cup granulated sugar
- 1 large egg or flax egg substitute
- 1 teaspoon vanilla extract
- Green gel food coloring 5–8 drops, adjust to shade
- 1/2 cup powdered sugar for rolling
Instructions
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl until combined.
- Beat softened butter and granulated sugar on medium speed for about 2 minutes until pale and fluffy.
- Mix in the egg (or flax egg), vanilla extract, and green gel coloring until the dough is evenly green.
- Fold the dry mixture into the wet ingredients until just combined, forming a soft dough.
- Cover and refrigerate the dough for at least 30 minutes to prevent excessive spreading.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1½-tablespoon balls, roll in powdered sugar, and place 2 inches apart on the sheet.
- Bake 12–14 minutes until edges set and tops crackle, then cool on the sheet 5 minutes.
- Transfer cookies to a wire rack and let them cool fully before storing or serving.
Notes
Nutrition
