Description
These Grinch Cookies are festive, buttery thumbprint-style treats filled with raspberry jam and dusted with powdered sugar. Their vibrant green color and sweet-tart center make them a fun and delicious addition to any holiday cookie platter.
Ingredients
- 12 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- Green food coloring
- Raspberry jam (for filling)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg yolk and vanilla extract; mix until smooth.
- In a separate bowl, whisk together all-purpose flour, almond flour, cinnamon, and sea salt.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Add green food coloring a few drops at a time until desired color is achieved.
- Roll dough into small balls and place on the baking sheet about 2 inches apart.
- Use your thumb or the back of a spoon to press an indentation into the center of each ball.
- Bake for 12–15 minutes or until edges are lightly golden. Let cool completely.
- Spoon raspberry jam into the indentations of each cooled cookie.
- Dust with powdered sugar before serving.
Notes
- Chill dough for 20–30 minutes before baking to prevent spreading.
- Use food gel for more vibrant color without adding excess liquid.
- Try different jams like strawberry or cherry for variety.
- For gluten-free cookies, use a 1:1 gluten-free flour blend.
- Enhance almond flavor with a few drops of almond extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
