Bringing holiday cheer to your festivities, these Grinch Snowball Cookies are a must-have for your party spread! Loaded with chopped Pecans, delicately rolled in Powdered Sugar, and adorned with a festive Red Heart Sprinkle, they not only embody the season's spirit but also ensure that your heart grows two sizes with every delectable bite.
Perfectly bite-sized and irresistibly charming, this recipe adds a touch of whimsy and flavor to your holiday parties, making them the ultimate crowd-pleaser. Get ready to spread joy and indulge in the magic of the season with these delightful treats!
Whether you're hosting a Christmas party or looking for an easy recipe for a cookie exchange, the unique look and delicious taste of these Grinch Snowball Cookies will make them a hit this holiday season.
The inside of the cookie is a bright green color, thanks to the green food coloring or gel color.
This vibrant color will immediately remind your guests of the mischievous charm of the Grinch from the story 'How the Grinch Stole Christmas' by Dr. Seuss.
Topped with powdered sugar and a cute red heart sprinkle, these adorable Grinch cookies capture the essence of the beloved character in a delightful twist on traditional snowball cookies.
For more "Grinchy" green Christmas cookies, check out my Grinch Snow Globe Cookies, Easy Grinch Cookies with Candy Heart, Oreo Mint Cookies with Frosting, and Pistachio Pudding Cookies with White Chocolate Chips!
Ingredients for Grinch Christmas Cookies
Wet Ingredients. Butter, Vanilla Extract
Dry Ingredients. All Purpose Flour, Salt, Powdered Sugar
Extras. Chopped Pecans, Green Food Coloring, Heart Sprinkles
How to Make Easy Grinch Cookies
- Preheat the oven to 350 degrees F, then prepare 2 baking sheets by lining them with parchment paper or using a silicone baking sheet, and set aside. In a large mixing bowl using a hand mixer or in the bowl of a stand mixer with a paddle attachment on low speed, cream Butter with the Powdered Sugar for 2–3 minutes. The butter mixture will be light and fluffy and turn a pale yellow color. Scrape the sides of the bowl to make sure all of the ingredients are mixed in.
- Add Vanilla Extract and 1 or 2 drops of Green Food coloring to the butter mixture and mix until there is an even bright green color throughout.
- Chop the Pecans into small pieces, but not so small that they become crumbs. Add the chopped Pecans to the cookie dough along with the All-Purpose Flour and the Salt. The dough will seem dry when adding the flour, but keep mixing as it will come together nicely.
- Mix the dough until thoroughly combined, scraping down the sides of the bowl as needed to include all of the ingredients in the dough.
- Scoop out cookie dough balls using a size #50 cookie scoop and place them on the prepared baking sheet. Leave about 2 inches between each cookie dough ball to allow for spreading. I like to roll cookie dough balls in my hands to make the dough balls smoother and more evenly round.
- Place the baking tray in the refrigerator and chill the dough balls for 30 minutes before baking. Bake cookies in the preheated oven for 8–10 minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet before adding the finishing touches.
- Pour the powdered sugar into a small bowl, and place one of the cooled cookies into the powdered sugar.
- Roll the cookie in the powdered sugar until it is heavily coated. Then return it to the baking tray, and repeat for each cookie.
- Lastly, top the cookies with a red heart sprinkle. Make sure to press it into the cookie slightly so that it will hold in place.
FAQs
You can use Liquid Food Coloring, but I'd recommend using Gel Food Coloring for a more vibrant color without changing the consistency of the dough.
Swap the All-Purpose Flour with a gluten-free flour blend, and also check that your other ingredients are gluten-free to make these cookies gluten-free.
Storage & Freezing
Storage: Store cooled Grinch Snowball Cookies in an airtight container for up to 7 days. Cookies are best enjoyed within 2–3 days. The dough can be stored in the refrigerator for 3 days before baking, so it's an ideal recipe for prepping in advance.
Freezing: Freeze the cookies when they have been baked, but before they have been rolled in the Powdered Sugar. Store them in a sealed container and freeze for up to 3 months. Place a piece of parchment paper in between each layer of cookies to prevent them from sticking together.
When ready to serve, thaw them at room temperature for 30 minutes before rolling in the Powdered Sugar and adding the Candy Heart. The cookie dough can be frozen for up to 3 months and thawed in the refrigerator overnight before baking.
Substitutions & Variations
- Changing the Cookie Base. Adding cocoa powder to the base will give it a chocolate flavor, and you can exchange the vanilla extract for another flavor like peppermint, strawberry, lemon, or raspberry.
- Try a different color. The green food coloring is not essential to the taste of this cookie, so it can be left out or changed for another color. Try a Christmassy red, or a light blue color dough to resemble snow and ice, or add a little cocoa powder for a chocolatey brown cookie.
- Substitute the Pecans. Swap out the Pecans for any nuts you like for a different flavor. Chopped Walnuts, Peanuts, Hazelnuts, Cashews, Pistachios, and Coconut Flakes would all work well for a snowball cookie. Or leave out the nuts entirely if you'd like to make these cookies nut-free.
- Changing the Candy Heart. The Red Candy Heart with the green cookies is what makes the Grinch theme, so if you're changing the color of the cookie, then consider using a different candy or sprinkle to top the cookie rather than leaving it out altogether. You could easily make the cookie into a snowman head by using Mini M&M's for the eyes and mouth and an orange Carrot Sprinkle for the nose. Or simply top with any Christmas Sprinkle, M&M, Reese's Pieces, or mini candies that you like.
- Add something extra. Try adding extra candies to the dough like M&Ms, crushed peppermints, chocolate chips, or even mini marshmallows for a gooey texture!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Grinch Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Christmas Recipes
- Peppermint Oreo Cookies
- Sweet Eggnog Thumbprint Cookies
- Easy Gingerdoodle Cookies
- Black Forest Chocolate Cookies with Cherries
- No-Bake Pretzel Wreaths
- White Chocolate Peppermint Cookies
- Santa Cookies with M&M's
Grinch Snowball Cookies
Ingredients
- 1 cup Butter Softened
- ½ cup Powdered Sugar 65g
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour 240g
- ½ teaspoon Salt
- ¾ cup Chopped Pecans or Chopped Nuts
- 1½ cups Powdered Sugar Garnish
- Green Food Coloring
- Heart Sprinkles
Instructions
- Preheat the oven to 350 degrees F. Prepare 2 baking sheets by lining them with parchment paper, or use a silicone baking sheet, and set aside. In a large mixing bowl using a hand mixer or in the bowl of a stand mixer with a paddle attachment on low speed, cream Butter with the Powdered Sugar for 2–3 minutes. The butter mixture will be light and fluffy and turn a pale yellow color. Scrape the sides of the bowl to make sure all of the ingredients are mixed in.
- Add Vanilla Extract and 1 or 2 drops of Green Food coloring to the butter mixture and mix until there is an even bright green color throughout.
- Chop the Pecans into small pieces, but not so small that they become crumbs. Add the chopped Pecans to the cookie dough along with the All-Purpose Flour and the Salt. The dough will seem dry when adding the flour, but keep mixing as it will come together nicely.
- Mix the dough until thoroughly combined, scraping down the sides of the bowl as needed to include all of the ingredients in the dough.
- Scoop out cookie dough balls using a size #50 cookie scoop and place them on the prepared baking sheet. Leave about 2 inches between each cookie dough ball to allow for spreading. I like to roll cookie dough balls in my hands to make the dough balls smoother and more evenly round.
- Place the baking tray in the refrigerator and chill the dough balls for 30 minutes before baking. Bake cookies in the preheated oven for 8–10 minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet before adding the finishing touches.
- Pour the powdered sugar into a small bowl, and place one of the cooled cookies into the powdered sugar.
- Roll the cookie in the powdered sugar until it is heavily coated. Then return it to the baking tray, and repeat for each cookie.
- Lastly, top the cookies with a red heart sprinkle. Make sure to press it into the cookie slightly so that it will hold in place.
Notes
- Store: Store cooled Grinch Snowball Cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days. The dough can be stored in the refrigerator for 3 days before baking, so it's an ideal recipe for prepping in advance.
- Freeze: Freeze the cookies when they have been baked, but before they have been rolled in the Powdered Sugar. Store them in a sealed container and freeze for up to 3 months. Place a piece of parchment paper in between each layer of cookies to prevent them from sticking together. When ready to serve, thaw them at room temperature for 30 minutes before rolling in the Powdered Sugar and adding the Candy Heart. The cookie dough can be frozen for up to 3 months, and thawed in the refrigerator overnight before baking.
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