Grinch Thumbprint Cookies

Grinch Thumbprint Cookies that bake up soft and buttery with a bright red jam heart. Festive, fun, and just the right amount of mischievous.

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings Cookies

Ingredients

FOR THE COOKIES

1 cup unsalted butter softened
⅔ cup granulated sugar
1 large egg
1 tsp vanilla extract
¼ tsp almond extract (optional, but it makes them taste like bakery cookies)
2 ¼ cup all-purpose flour
¼ tsp salt
green gel food colouring (10–15 drops, or until you get that bright “Who-ville” shade)

FOR THE FILLING

1 cup seedless raspberry jam or strawberry jam
1-2 drops red food colouring (optional, helps the heart look extra vibrant)

Instructions

Beat butter and sugar together until light and creamy — about 2 minutes. Add egg, vanilla, and almond extract. Mix until smooth.
Add flour and salt. Mix until a soft dough forms.
Add green gel food colouring and knead/mix until you’ve reached your perfect Grinch green.
Cover and chill the dough for 30 minutes. (Helps them hold their shape.)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Roll dough into 1-inch balls and place 2 inches apart. Use your thumb, a ½-teaspoon measuring spoon, or the back of a rounded icing tip to press an indent in the center.
Bake 8–10 minutes, just until the edges look set but not browned.
Warm jam in a small bowl for 10–15 seconds so it loosens slightly. Spoon a small amount into each indentation — about ½-1 teaspoon. If adding a heart sprinkle or gummy heart, gently press it into the warm jam now. Let cookies cool completely so the jam can set.

Notes

Use softened butter, not melted — it should press easily with a finger but hold its shape.

For the brightest colour, use gel food colouring and add a tiny drop of red colouring to the jam if needed.

If the dough feels too stiff to indent, let it rest for a minute or knead it gently once or twice.

Warm the jam 10 seconds in the microwave so it spoons in smoothly and settles into a clean heart shape.

Heart Topper (Optional): You can press a red heart sprinkle or a tiny piece of gummy candy into the warm jam, or simply leave the jam as the heart on its own.

Store cookies in an airtight container at room temp for 3–4 days, or refrigerate to stretch freshness.

Freeze fully baked cookies on a sheet pan first, then layer with parchment; they thaw perfectly on the counter.

Nutrition