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With a tasty blend of sweet raspberry jam and buttery almond goodness, these Grinch Cookies are sure to melt even the coldest of hearts.
Whisk away your inner Grinch with these delightful green Linzer Cookies! These whimsical treats are a holiday hit that even the Grinch himself couldn’t resist.
We love to enjoy themed treats while we watch Christmas movies. A few years ago these Christmas Elf Shakes were a hit while we watched the GREATEST Christmas movie ever, Elf.
Grinch Cookies are perfect for snacking on while watching The Grinch Who Stole Christmas (another family favorite and in my Top 5 for sure.)
Based on a traditional Linzer cookie recipe, Grinch Cookies are simply colored green and a fun heart shape is cut out of the middle to represent the Grinch’s heart growing 3 sizes when he learns the true meaning of Christmas. <3
- unsalted butter, softened
- granulated sugar
- egg yolk
- vanilla extract
- all-purpose flour
- almond flour
- sea salt
- green food coloring
- raspberry jam, for filling
- powdered sugar, for dusting
Instructions for making Grinch Cookies
Start by creaming together the butter and sugar until light and fluffy. Add the egg yolk and vanilla and beat until combined.
Add the dry ingredients to the wet and mix just until combined. Don’t overbeat!
Add in the green food coloring and mix until the color is well distributed. Cover and refrigerate the dough for at least 30 minutes.
Remove the chilled dough from the refrigerator and soften at room temperature for a few minutes until it’s easy to roll.
Roll out to 1/8″ thickness on a floured surface. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat.
If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
Cut 15 rounds from the dough. Once you’ve transferred these cookies to a baking sheet, use a small heart cookie cutter to make a peekaboo cutout in the center of each.
Continue to reroll the scraps to get as many cookies as possible.
Bake 12-15 minutes until the edges are slightly brown. Cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
To fill the cookies, use the back of a spoon to spread a little bit of jam across the center of each whole cookie. Sandwich with the cookie with the cutout on top. Sprinkle with a dusting of powdered sugar.
Other delicious Christmas cookies:
- Orange Juice Balls
- Eggnog Cookies
- Soft Cranberry White Chocolate Cookies
- Chocolate Mint Chip Cookies
- Chewy Ginger Snap Cookies
- 12 Tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cup 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
To make the dough:
- 12 Tablespoons unsalted butter, 1/2 cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla extractBeat the butter and sugar until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
- 1 1/3 cup flour, 3/4 cup almond flour, 1 teaspoon cinnamon, 1/4 teaspoon sea saltAdd the flour, almond flour and cinnamon and salt to the egg mixture and mix until just combined. Don't over-beat.
- Green food coloringAdd in the green food coloring and mix until desired color is achieved.
- Refrigerate the dough in the bowl for about 30 minutes.
- Preheat the oven to 350 degrees.
- Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but shouldn't feel rock-hard. On a floured surface, roll the dough out about 1/8" thick. Using a 2 1/2" round cookie cutter, cut out cookies. Cut 15 rounds from the dough. Transfer rounds to a parchment-lined baking sheet. Once you've transferred these cookies to a baking sheet, use a small heart cookie cutter to make a peekaboo cutout in the center of each. Gather the scrap dough, roll, and repeat. Continue to reroll the scraps to get as many cookies as possible.If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
- Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
To fill and assemble:
- Raspberry jam, Powdered sugarUsing the back of a spoon, spread a little bit of jam across the center of each whole cookie. Sandwich with the cookie with the cutout on top. Sprinkle with a dusting of powdered sugar.