Grinch Cake Mix Cookies

4.24 from 39 votes

Grinch cookies with cake mix, rolled in a crinkly powdered sugar coating and topped with one little red candy heart. They add a great pop of color to any Christmas cookie tray.

Prep Time35

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 85kcal

Author: Jennifer Fishkind

Ingredients

1 (15.25 ounce) box vanilla cake mix (I used Betty Crocker)
⅓ cup vegetable oil
2 eggs
½ teaspoon vanilla
Green food coloring (gel kind)
⅓ cup confectioners sugar
⅓ cup cornstarch
Candy hearts or sprinkles

Instructions

Line a baking sheet with parchment paper and set aside.
Combine the cake mix, vegetable oil, eggs, and vanilla in a large bowl. Add the green food coloring and mix well to incorporate it evenly.
1 (15.25 ounce) box vanilla cake mix , ⅓ cup vegetable oil, 2 eggs, ½ teaspoon vanilla, Green food coloring (gel kind)
Set the dough in the refrigerator for 20 minutes. Do not skip the chill, because the dough is too sticky to scoop without it.
Preheat the oven to 350 degrees. Mix the confectioners sugar and cornstarch in a small bowl.
⅓ cup confectioners sugar, ⅓ cup cornstarch
Remove the dough from the refrigerator. Using a 1½ tablespoon cookie scoop, drop the dough straight into the confectioners sugar mixture and gently shape it into a ball once it is completely coated. Keep the remaining dough in the refrigerator between batches.
Set the balls on the prepared baking sheet. Lightly press down with the bottom of a glass to make the balls have a flatter surface. (Do not press too hard though.)
Add the candy heart to the top of the dough.
Candy hearts or sprinkles
Place the baking sheet in the oven and bake for 8 to 10 minutes, until the tops crackle and the edges are set. Do not overbake. (I found the ideal baking time to be 9 minutes.)
Leave on the baking sheet for 3 minutes, then move to a wire rack and let cool. Let the baking sheet cool before the next batch goes on.
Serve warm or at room temperature.

Notes

Tips:

The dough is thicker and stickier than regular cookie dough. Scoop it straight into the powdered sugar mixture and shape it once it's coated. If it's still really soft, chill it a little longer.
Keep the rest of the dough in the fridge while each pan bakes, and let the baking sheet cool between batches so the cookies don't spread flat.
Pull them at 8 to 10 minutes, when the tops crackle and the edges are set. They firm up as they cool, so don't overbake.

Storage:

Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze them in a freezer bag for up to 2 months and thaw to room temperature. The dough keeps covered in the fridge for 24 to 48 hours. You can also freeze uncoated dough balls for up to 2 months, thaw them on the counter for about 30 minutes, then roll them in the sugar mixture and bake.

Nutrition