Grinch Thumbprint Cookies
42 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Buttery vanilla thumbprints get a playful Dr. Seuss nod with glossy green frosting and a single red heart, giving you melt-in-your-mouth shortbread that screams Grinch in the best way.
Perfect for holiday cookie swaps, movie night, or gifting, this no-fuss recipe uses pantry staples and bakes up neat little wells that hold their creamy frosting like a pro.
Ingredients (24 servings)
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Ingredients for the Cookies
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- ⅔ cup granulated sugar granulated sugar
- 1 large egg yolk large egg 1 ct (for large egg yolk)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- ¼ tsp salt salt
Ingredients for the Frosting
- 2 cups powdered sugar powdered sugar 8.82 oz
- 3 Tbsp whole milk whole milk 1.5 fl oz
- 2 Tbsp unsalted butter, softened unsalted butter 1 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- green food coloring gel green food coloring gel 0 oz
Ingredients Decorations
- red heart sprinkles red heart sprinkles 1 oz
How to Make Grinch Thumbprint Cookies
-
Preheat and prep pans
Preheat the oven to 350 F and line two light-colored baking sheets with parchment for even browning and easy cleanup.
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Cream butter and sugar
Beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes, scraping the bowl once so everything whips evenly.
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Add yolk and vanilla
Mix in the egg yolk and vanilla until fully incorporated and glossy, which builds structure and keeps the crumb tender.
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Add dry ingredients
Whisk the flour and salt together, then add to the bowl and mix on low just until the dough comes together with no dry patches.
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Portion and roll
Scoop tablespoon portions, roll into smooth 1-inch balls with clean hands, and place 2 inches apart on the prepared sheets.
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Make the thumbprint
Press a deep, clean well into each ball with your thumb or the back of a 1/2 teaspoon measuring spoon, rotating the spoon slightly so the edges do not crack.
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Chill the shaped dough
Slide the trays into the fridge for 15 to 20 minutes so the cookies hold their shape and do not spread like drama on group chat.
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Bake
Bake one sheet at a time for 10 to 12 minutes until the cookies look set and matte but not browned at the edges.
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Re-indent and cool
Immediately re-press the centers with the same spoon for defined wells, then cool completely on a rack so the frosting does not melt.
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Make the frosting
Beat the powdered sugar, milk, softened butter, and vanilla until smooth and thick, starting slow so you do not create a sugar cloud.
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Tint Grinch green
Add green gel food coloring a toothpick dab at a time until you hit vivid Grinch green, keeping the frosting thick so it sits proud in the wells.
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Fill and decorate
Spoon or pipe the frosting into the cooled cookie wells, top each with a single red heart sprinkle, and let them stand 30 minutes to set.
Substitutions
- Green gel food coloring -> matcha powder
- Use 1/2 to 1 teaspoon culinary matcha for a natural green that brings a gentle earthy note and a luxe tea aroma while keeping the festive color.
- Milk in frosting -> heavy cream
- Swap equal parts heavy cream for a richer, silkier frosting that pipes with cleaner edges and sets with a slight satin finish.
- Red heart sprinkles -> red fondant hearts
- Roll red fondant thin and punch tiny hearts with a piping tip for a bold, glossy red accent that will not bleed color onto the frosting.
Tips
- Nail the butter temp
- Butter should be cool-soft, around 65 F, so it creams with air but does not slump and cause spreading.
- Chill after shaping, not before
- Chilling the formed cookies sets the edges and keeps the thumbprint defined better than chilling the whole dough mass.
- Use a 1/2 teaspoon as your stamp
- The back of a metal 1/2 teaspoon makes uniform, deep wells that hold more frosting and look bakery-level clean.
- Weigh your flour
- Two cups all-purpose is roughly 240 g, and accurate flour means tender cookies instead of dry, chalky pucks.
- Frosting consistency test
- Lift the beater and let a ribbon fall back into the bowl, and if it disappears in about 2 seconds you have a thick pipeable texture.
- Re-press hot cookies
- Indent again the second they come out of the oven because the centers are pliable and will set perfectly concave as they cool.
- Let them set before stacking
- Give the frosting at least 30 to 60 minutes to crust slightly so cookies stack cleanly without smearing that green glory.
Nutrition Facts *
| Energy | 205 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 9 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread and lose their shape?
- Your butter was likely too soft or the shaped dough was not chilled, so next time chill 15 to 20 minutes and use cool-soft butter, and bake on a parchment-lined light sheet.
- My wells cracked when I pressed them, what did I do wrong?
- Either the dough was too cold or too dry, so roll the ball again to smooth the surface and warm it slightly in your hands, then press with a slow, gentle twist using a measuring spoon.
- The thumbprints puffed closed in the oven, how do I fix that?
- Re-indent immediately after baking while the centers are soft, and make sure the initial well is deep so there is enough space to hold frosting.
- My frosting is runny and oozes out, how can I thicken it?
- Beat in 1 to 2 tablespoons more powdered sugar until it holds a soft peak and pipes cleanly, and if your kitchen is warm chill the bowl for 5 minutes.
- Can I make these ahead or freeze them?
- Bake and cool the cookies, then freeze unfrosted in an airtight container up to one month, and thaw and fill the day you serve so the frosting stays fresh and vibrant.
- Is there an egg-free option for the dough?
- You can replace the yolk with 1 tablespoon milk plus 1 teaspoon neutral oil for a workable dough, though the cookie will be a touch crisper and less rich.
Serving Suggestions
Cold milk is classic, but these hit different with hot cocoa or a peppermint mocha because that cool mint plays nice with the buttery crumb and vanilla frosting.
Want a flavor flex that stays on theme, boss? Fold a little finely ground pistachio into the dough and keep the frosting Grinch green for nutty depth without losing the iconic look.
More pairings:
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