Unlike most Grinch Cookies, these are made from scratch, not a cake mix. These almond flavoured crackles are a perfect cookie for a Grinch movie night.
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No Cake Mix Needed
A search online for Grinch Cookies, and you will find many recipes. Crackles have always been a favourite cookie for our family, but the recipes online were made from cake mixes.
There are no cake mixes in our pantry, and I don’t plan on buying any. We just don’t like the taste of cake mixes. So I started testing some recipes of my own to come up with something made from scratch.
Baking Grinch Cookies
These cookies take between 10 and 12 minutes to bake. They will look wet in the centre, but that is how they are suppose to be. Cookies will continue to bake even once taken out of the oven. If the cookies bake too long then will become hard. These cookies are meant to be soft so they only need to bake 10-12 minutes.
This recipe is almond flavoured but you can change up the flavours with different extracts.
By omitting the almond extract, you can add more vanilla for a stronger vanilla flavour.
Or swap the almond for mint, lemon, orange or any other flavour of extract to make your own flavour for these cookies.
Swap Green Food Colouring For Other Occasions
The food colouring can also be changed to create a different colour cookie. I use Wilton’s Moss Green gel colour for making Grinch Cookies, but I have also used Christmas red to make these into Santa Cookies.
I have also use blue food colouring to make these cookies in the colours of our son’s football team for the team. And I use black and yellow for spirit week at our kids high school.
Storing Grinch Cookies
These cookies keep well at room temperature in an air tight container for up to one week.
They can also be wrapped in parchment paper in a freezer bag or air tight container, then stored in the freezer for up to 3 months.
- 2 cups white sugar
- ½ cup oil
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¼ tsp green food colouring gel
- 1½ tsp baking powder
- 4 cups all purpose flour
- ½-¾ cup confectioner's sugar, for rolling dough before baking
- Mix together sugar and oil
- Add eggs, one at time, mixing well between additions
- Stir in extracts and food colouring gel
- Add baking powder and flour, mixing until all ingredients are fully combined
- Cover bowl and refrigerate 2 hours minimum and up to 3 days.
- When ready to make, remove bowl from fridge and allow to rest at room temperature for 15 minutes
- Preheat oven to 325°F and line a cookie sheet with parchment paper
- Using a cookie scoop or tablespoon, scoop dough and form into 1 inch balls
- Roll the dough balls in confectioner's sugar
- Place dough balls 2 inches apart on prepared cookie sheet
- Bake in preheated oven for 10-12 minutes. Do not over bake. Cookies will still look a little wet in the centre
- Allow to cool on cookie sheet for 2 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 7 days.