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Grinch Cookies are sure to steal the hearts of everyone this Christmas season! They have a soft, chewy texture, are colored the perfect shade of Grinch green, then dusted with powdered sugar and a shiny red heart!
Made super easy by using a cake mix, and they’re always a hit! These Christmas Cookies are sure to become a tradition each and every year!
Why You’ll Love this Grinch Cookies Recipe
This year, my granddaughter is all about Christmas, and she has fallen in love with “How the Grinch Stole Christmas”. Experiencing the holiday season through the eyes of a 2-year-old is absolutely magical.
I have to admit my husband and I love all the Grinch fun and food we have been having around here. From the Grinch Pretzel Bites to our Easy Grinch Punch Recipe and now these fun Grinch Cake Mix Cookies! If you love pistachio you could also make our pistachio wedding cookies and add a red heart!
Watching the joy fill our little bit (Willa’s) face, I do believe our hearts have grown 3 sizes! Just try these tasty treats and I bet yours will too!
Here’s what makes it special:
❥ Flavor: Soft vanilla sweetness with just a hint of almond or vanilla — cozy, classic, and familiar.
❥ Texture: Tender, cakey yet chewy — not too heavy, not too flat.
❥ Convenience: Made from a boxed cake mix and whipped topping. No butter-softening or multi-bowl mess.
❥ Fun factor: That bright green color and candy‑heart topping make them fun, kid‑approved, and perfect for holiday parties or classroom exchanges. Plus, the little ones can help make (and eat) them!
NikkiGrinch Cookie Ingredients
- Boxed vanilla cake mix: The base of the dough. I use a 15.25-ounce box.
- Cool Whip or frozen whipped topping (thawed): Gives the cookies a soft, moist texture without butter.
- Egg: Binds everything together.
- Gel food coloring: Neon green for Grinch‑style fun — pick a gel (not liquid) for vibrant color and stable dough.
- Vanilla or almond extract: Vanilla is classic; almond adds a slightly nutty — and festive — twist.
- Powdered sugar: For coating — helps prevent the dough from sticking and gives a light, snowy finish.
- Candy shaped hearts: For holiday charm and that “Grinch heart grew / grew / grew” vibe. Feel free to swap with red or green M&Ms or holiday sprinkles.
How To Make Grinch Cookies With Cake Mix
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Thaw and lightly stir your Cool Whip if frozen.
Step 2 | Mix the dough
In a large bowl (or stand mixer), combine the cake mix, thawed Cool Whip, lightly beaten egg, gel food coloring, and vanilla or almond extract.
Mix until just combined — don’t overmix.
The dough will be sticky. This is normal!
Step 3 | Chill (optional but helpful)
Wrap the bowl or cover with plastic wrap and chill in the refrigerator 15–20 minutes. This makes the dough much easier to handle.
Step 4 | Shape & sugar‑coat
Scoop small rounds of dough — about 1 tablespoon each — and roll gently in powdered sugar to coat.
Place on the prepared baking sheet about 2 inches apart. If the dough was chilled, gently press each ball with the bottom of a glass or your palm to slightly flatten.
Step 5 | Add candy hearts & bake
Press a candy‑shaped heart gently into the center of each cookie. Bake for 8–11 minutes at 350 °F. Don’t overbake — cookies should stay soft and just barely set.
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Step 6 | Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or at least until they can be handled).
How much food coloring do I add?
The amount you’ll need depends on the type. I use 1 teaspoon of gel food coloring to get that vibrant Grinchy green. Start small and adjust — the dough should look a little darker than your goal since it lightens slightly as it bakes.
Grinch Cookie Recipe Variations and Substitutions
- Substitute for cool whip: If you do not want to use cool whip to make the cookies, you can also use 1 room-temperature stick of creamed butter and add another egg to the mix to replace frozen whipped topping. Bake these at 375°F instead of 350°F for the same amount of time.
- Flavor twist: Use almond extract instead of vanilla — gives a slightly nutty holiday vibe.
- Color change: Skip the green and use red food coloring for Valentine’s cookies — or pastel for Easter.
- Gluten-free option: Use a gluten‑free vanilla cake mix — the rest stays the same.
- Fragile hearts (just like the Grinch)?: If you are using a candy heart not made for baking, just add them right after the cookies are finished baking. Lightly press into the warm cookie.
- Topping twist: Use festive M&Ms, sprinkles, crushed candy canes, or even white‑chocolate chips instead of candy hearts.
Grinch Christmas Cookies FAQs
Red heart sprinkles come in large and small sizes and can be found in many grocery stores, Walmart, Target, or Craft stores. I found mine at Michael’s, but you can also order them online.
You see them more often around Valentine’s Day, but I have found them at Christmastime as well.
Using cold dough will result in a thicker cookie. The longer you chill the cookies, the less they will spread when baking. If you prefer a thinner cookie, you can skip the chill time or let them sit at room temperature for a few minutes before baking.
Serving Suggestions for Grinch Cookies
These adorable Grinch Cookies are the perfect sweet treat for watching your favorite Christmas movies, classroom or holiday parties, or even a cookie exchange or just to share with family or friends.
Other cute and easy Christmas Cookies to try are my Polar Bear Paw Cookies, Santa’s Favorite Chocolate Chip Cookies, Chocolate Candy Cane Kiss Cookies, or Classic Snickerdoodles from my friend Erin at The Speckled Palate.
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The Grinch Cookies Recipe
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Equipment
Ingredients
- 1 box vanilla cake mix - 15.25 ounce
- 8 ounce cool whip or frozen whipped topping - thawed
- 1 egg - lightly beaten
- 1 teaspoon neon green gel food coloring
- 1 teaspoon vanilla or almond extract - (or a mixture)
- ½ cup powdered sugar
- candy shaped hearts
Instructions
- In a large mixing bowl, mix together cake mix, cool whip, vanilla or almond extract, food coloring, and lightly beaten egg- until just combined. This can be done with a stand mixer, electric hand mixer, or even by hand.This cookie dough will be very sticky. To make it easier to work with I recommend chilling it for 20 minutes.
- Preheat oven to 350°F. Line a cookie sheet or baking pan with parchment paper or silicone mat.
- Place powdered sugar in a small bowl. Using a small cookie scoop, place the rounded cookie dough into powdered sugar and toss to cover. Gently press the cookie with the bottom of a glass or with your palm to slightly flatten the cookie dough. (I only do this when I chill the dough)
- Place cookies on the lined cookie sheet about 2 inches apart. Add candy heart to the middle of the cookie and bake for at 350°F for 8-11 minutes.
Notes
- Don’t overmix the dough. This will whip more air into the batter and change the texture of the cookie. You can easily mix this by hand if you prefer to help with this. However, a stand mixer or hand mixer is convenient.
- Chill Dough: This is optional, but this dough is very sticky so chilling makes it much easier to handle.
When I make my Strawberry Cake Mix Cookies I usually do not chill them. The dough is really sticky when handling, but I love the texture it bakes up and how easy it is just to get them made right away. (I just dust my fingers in powdered sugar to help.) - Food Coloring: The amount you will use will depend on what kind of food coloring you use. If using a gel color- I use 1 teaspoon. Adjust to achieve the color desired. Remember the cookies will lighten slightly while baking.
- Underbake Cookies: You want to watch that the bottoms don’t start to turn a golden color or that the outside color doesn’t either. Once the center has set they are ready. They will be soft and chewy in texture.
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Can you make these with sugar free cool whip and sugar free cake mix?
I have not tested it with sugar free, but I’d love to know if you try it.