Grinch Heart Cookies
User Reviews
4
Grinch Heart Cookies
Description
These cookies begin with a classic sugar cookie dough flavored with almond extract and tinted green with food coloring. After mixing and chilling the dough, it is rolled out and cut into large heart shapes, then a smaller heart is cut from the center. A cherry-flavored Jolly Rancher candy piece is placed in the center hole before baking.
Baking around five to six minutes melts the candy, which fills the cutout and hardens as the cookie cools, producing a vibrant stained-glass window in the cookie. The dough yields a tender yet firm sugar cookie with green coloring, with a slight almond aroma and sweet flavor.
These cookies are ideal for seasonal events and holiday treats, providing both a decorative and edible presentation. Once cooled, the cookies can be stored between parchment layers to keep them from sticking together. Optional frosting can be added if desired.
Ingredients
- 1 cup butter room temperature, unsalted, 2 sticks
- 1 cup sugar
- 1 large egg
- 1 1/2 /2 teaspoon almond extract
- 3 cups flour do not overfill
- 1 1/2 /2 teaspoon baking powder
- 1/2 /2 teaspoon salt
- green Food Coloring
- red Jolly Rancher candies (cherry flavor - use other flavors for stained glass cookies)
Instructions
- In a large bowl, cream butter and sugar until fluffy. Add the egg and almond extract and mix until combined.
- In a separate bowl whisk together flour, baking powder and salt.
- Add the flour mixture slowly to the butter mixture. Mix until combined. It may take a bit to mix in.
- Mix in green food coloring to your desired color. I used about 10 drops. Chill dough until ready to use.
- Preheat oven to 350 degrees. Roll out your dough on a lightly floured surface or in between two sheets of parchment paper. Cut a larger heart out first and then a smaller heart in the middle. Place a jolly rancher in the middle heart hole. It helps to actually cut the cookies out on the parchment paper you rolled them on so you don't have to move the dough.
- Bake cookies for 5-6 minutes. Remove from oven and let cool completely on the cookie sheet. You can speed this up by popping them in the fridge.
- Once cooled, store cookies in between layers of parchment paper. You can also frost them with green frosting if desired.
Notes
- Any firm sugar cookie dough that holds its shape can be used for the cookie base.
- Cutting the cookies on parchment or wax paper helps avoid moving the cut dough, preserving shape and candy placement.
- Cooling the cookies on the baking sheet prevents cracking of the candy filling.
- Store cooled cookies layered with parchment paper to prevent sticking and preserve the stained glass detail.
User Reviews
Overall Rating
4
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