CRINKLY, CRANKY, GRINCH COOKIES #desserts #partyrecipe

We should prepare a clump of Crinkly, Cranky, Grinch Cookies in The Grinch's respect and eat up them! Sound great? I suspect as much as well!

How about we prepare a group of Crinkly, Cranky, Grinch Cookies in The Grinch's respect and eat up them! Sound great? I suspect as much as well!

Yet, before you do, you may be pondering, do you need to make the red hearts as well? No, not under any condition. Actually, since I made this formula, I discovered you can simply purchase your own red heart confections and use them in the treats. That will help get these made quicker – no sharing required!

Also Try Our Recipe : Vegan Black Forest Ice Cream

INGREDIENTS
Cookie Ingredients:

1 Box Vanilla Cake Mix
1 Stick Unsalted Butter, softened
1 Tablespoon Canola Oil
2 Eggs, Room Temperature
1 Cup Powdered Sugar
1 Cup Corn Starch
Green Gel Food Coloring
Parchment Paper

Royal Icing Ingredients:

2 Egg Whites
1 Cup Powdered Sugar
1/2 Teaspoon Cream of Tartar
Red Gel Food Coloring
#2 Tip
Pastry Bag

INSTRUCTIONS
Cookie Directions:

Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
Add powdered sugar and corn starch together in a loaf pan. Mix well.
Mix the butter, cake mix, oil and eggs together. (the batter will be thick).
Stir green food coloring to get the Grinch green (I used about 5 drops).
Using a small ice cream scoop get a chunk of dough then roll it into the powdered sugar/corn starch mixture.
Pick up the dough and roll into a ball and place on cookie sheet.
Place the cookie balls 2 inches apart on the cookie sheet.
Bake at 375 degrees for 8-10 minutes or until they puff up.
Cool on the cookie sheet for several minutes. Transfer to a wire rack to completely cool.grinch cookies featured

Royal Icing Directions:

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring) Note: If icing is not stiff enough add 1/4 Cup powdered sugar.
Spoon the icing into a bowl.
Add several drops of red gel food coloring in the large bowl of icing and stir well to mix the color.
Spoon the red icing into a piping bag with a #2 tip.
Line a cookie sheet with wax paper.
Free hand draw the tiny red hearts or if needed trace the hearts to the underside of the wax paper to copy with the red icing.
Allow to dry for 5-10 hours.
Cut the wax paper surrounding the hearts into small squares then peel the wax paper away from the back of the heart.
Place the small heart in the bottom of the cookie. If you need it to stick, you can use a bit of the royal icing to "glue" it to the cookie.
Serve and Enjoy!