Ingredients
For The Cookies
- 1 cup unsalted butter, softened
- ¼ cup sugar
- 1 large egg yolk only
- ¼ teaspoon salt
- 2 cups all-purpose flour
For The Filling
- 1 cup powdered sugar
- 2 teaspoons milk (plus up to 2 extra teaspoons, optional)
- 2 teaspoons corn syrup
- ½ teaspoon vanilla extract
- Green gel food coloring (Wilton’s leaf green recommended)
- Red heart sprinkles for decoration
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is smooth and fluffy.
- Add Egg Yolk: Add the single large egg yolk to the creamed mixture and continue mixing thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour and salt together. Gradually add this flour mixture to the butter mixture in thirds, mixing well after each addition until a soft dough forms.
- Shape Cookies: Using a small cookie scoop, portion the dough into tablespoon-sized scoops and roll them into balls. Arrange these balls on the prepared baking sheet, spacing them about two inches apart.
- Create Thumbprints: Press the top of each dough ball gently using the end of a wooden spoon, a thumb, or a rounded bottle end to create a well approximately ¾ inch in diameter to hold the filling.
- Bake First Time: Bake the cookies for 10 minutes at 350°F. Remove them briefly from the oven and gently remake the indentations in the centers to ensure they remain well-defined for the filling.
- Bake Second Time: Return the cookies to the oven and bake for an additional 10-12 minutes, or until they turn a light golden brown around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely, approximately 30 minutes.
- Prepare the Filling: In a medium bowl, whisk together powdered sugar, corn syrup, vanilla extract, milk, and green gel food coloring until the mixture is smooth. The filling should be thick but scoopable; if it’s too thick, add milk incrementally (½ teaspoon at a time, up to 2 teaspoons) to reach desired consistency.
- Fill Cookies: Transfer filling to a sturdy freezer zip-top bag, snip off a small corner, and pipe the filling into the cooled cookie indentations.
- Add Sprinkles and Set: Place a red heart sprinkle on top of the filling in each cookie. Allow cookies to sit uncovered until the filling sets and firms up before serving.
Notes
- The filling consistency should be thick enough to hold its shape but not so thick that it’s difficult to pipe. Adjust milk as necessary.
- Using the end of a wooden spoon or round bottle end makes the perfect thumbprint shape; approximately ¾ inch diameter is ideal.
- Wilton’s leaf green gel food coloring produces the signature Grinch green color beautifully without altering the filling consistency.
- Heart sprinkles can be substituted with any red heart sprinkles, but slightly larger ones are recommended for the best visual effect.
- Allow ample cooling time to avoid melting or spreading of the filling once piped onto cookies.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
