Sequins in the South

Easy Grinch Cookies – Grinch Christmas Cookies

Corinne Schmitt — Fri, 11 Oct 2019 10:00:19 +0000

Let’s get real, I love cookies. I love Christmas. And I LOVE the Grinch. I brought all three of these together in this easy Grinch Cookies recipe. You’re welcome.

The best part about these Grinch Christmas cookies? You don’t have to wait until Christmas to make them. They’re good anytime you want to have a Grinch movie night or just a fun snack.

And, if you have my permission not to share. Bahahaha!

In all seriousness, this recipe for Grinch iced Christmas cookies makes quite a bit of cookies, so there’s plenty to share. If you want to keep them all for yourself, that’s fine. But, theres more than enough–and they’re easy enough–to make for a class party or a cookie exchange party.

Meaning: there will be plenty of cookies to go around from this one batch to make sure that you get one, in addition to sharing with all your friends.

Even if those friends are just your dog with a single antler on his head. LOL!

Oh, and don’t forget to check out the fun Jack Skellington cookies that inspired me to make these Grinch cookies.

What You Need to Make Easy Grinch Cookies

Now, I’m going to just lay out all my cards here right this second: I ran out of eggs.

Yep. Totally out of eggs and I needed to make these cookies–and I really didn’t want to pop out to the store YET AGAIN.

So, I decided to improvise and grabbed a can of garbanzo beans and a can of black beans–and strained them for their juice. Did you know you could use bean juice (aquafaba) as an egg replacement?

I did, because, frankly, I’ve run out of eggs before. But when I told my friend about it, she thought I’d grown two heads. So, I thought I’d mention it to you guys–this is real. It doesn’t change the way the cookies taste. And it works!

So, to make these accidentally vegan Christmas cookies, here’s what you’re going to need:

Cookies
1 cup coconut oil, room temperature
1 cup aquafaba, about 1/2 cup or 2 eggs (I ran out of eggs so I used bean juice)
1 cup sugar
1 1/2 tspn vanilla extract, clear
2 tspn baking powder
3 cups flour

While the cookies were something I’d made with aquafaba in the past, I had never made royal icing with it. But, again, it turned out magically perfect. So, here’s what you’re going to need to make this vegan cookie icing:

Icing
6 cups powdered sugar
1/2 cup aquafaba (or 2 egg whites)
1/2 tspn vanilla extract
Neon green food coloring
Yellow food coloring
Black gel decorating icing

And that’s it! Seriously.

How to Make this Grinch Christmas Cookies Recipe

Step 1

First, just preheat the oven to 350-degrees. Then cream your sugar and oil with your little hand mixer, then add aquafaba (or eggs–again, I was just out of them, and this recipe does work with eggs) and your vanilla extract, mixing thoroughly. Set aside.

Step 2

Whisk together the flour and baking powder in a second bowl. Combine with the sugar/butter mixture in 1/3 increments.

The cookie dough will be kind of crumbly, but turn it out onto parchment paper (parchment paper is important, so don’t skip this) and work with it as-is. You don’t need to dust the parchment paper with flour, the dough won’t stick to it.

Step 3

Roll the dough to about 1/4-inch thick, but do not work with the cookies any thinner than that as they’ll break too easily.

Step 4

In order to make your Grinch face shapes, take a pumpkin cookie cutter and squeeze the sides inward and pull bottom down a bit to make the Grinch’s long face.

With this new cookie cutter shape, cut out your cookies.

With the cookie dough you have leftover, form some thin bits to be sprigs of hair for the Grinch’s head.

Step 5

Do not move the cookies individually, but move the whole parchment paper sheet to the cookie sheet.

Bake the cookies in the oven for 10 minutes. They will not brown, but you don’t want them to. If they brown, they will not be soft in the middle. So, just pull them out at 10 minutes.

Leave the cookies on the parchment paper and transfer them to a rack, allowing the cookies to cool completely before you frost them.

Step 6

In order to make the icing, combine all of the icing ingredients in a small bowl and beat on low speed until smooth.

Set aside abut 6 tablespoons of icing in a secondary bowl.

Step 7

With the larger portion of icing, add 5-ish drops of neon green food coloring and 4-ish drops of green food coloring then stir it until the color is the green you want.

Step 8

With the smaller portion of icing, add 9-ish drop of yellow food coloring and stir it until the color is the yellow you want. Put this yellow icing in an airtight container and set aside.

Step 9

Place the green icing in a decorating bag with your smallest round tip.

Pipe an edge line all the way around the outer edge of each cookie and immediately fill it in, covering the Grinch’s whole face.

Allow this layer of icing to dry for 2-3 hours.

Step 10

With the yellow icing, pipe an outline of the eye shape (with a flat top angled downward) on each side of the face.

Allow this layer of icing to dry for 2-3 hours.

Step 11

With your black gel icing, add some bushy eyebrows, a couple of eyeballs and a top, messy eyelash to each Grinch face.

Then add a nose and long smile to each face.

Step 12

Enjoy!

THIRD PIN NO TEXT

Yield: 18

Easy Grinch Cookies - Grinch Christmas Cookies

Let's get real, I love cookies. I love Christmas. And I LOVE the Grinch. I brought all three of these together in this easy Grinch Cookies recipe. You're welcome.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 35 minutes

Ingredients

Cookies

1 cup coconut oil, room temperature
1 cup aquafaba, about 1/2 cup or 2 eggs (I ran out of eggs so I used bean juice)
1 cup sugar
1 1/2 tspn vanilla extract, clear
2 tspn baking powder
3 cups flour

Icing

6 cups powdered sugar
1/2 cup aquafaba (or 2 egg whites)
1/2 tspn vanilla extract
Neon green food coloring
Yellow food coloring
Black gel decorating icing

Instructions

Preheat the oven to 350-degrees. Set aside.
Cream sugar and oil with your mixer, then add aquafaba (or eggs--again, I was just out of them) and your vanilla extract, mixing thoroughly. Set aside.
Whisk together the flour and baking powder in a second bowl. Combine with the sugar/butter mixture in 1/3 increments.
The cookie dough will be kind of crumbly, but turn it out onto parchment paper (parchment paper is important, so don't skip this) and work with it as-is. You don't need to dust the parchment paper with flour, the dough won't stick to it.
Roll the dough to about 1/4-inch thick, but do not work with the cookies any thinner than that as they'll break too easily.
In order to make your Grinch face shapes, take a pumpkin cookie cutter and squeeze the sides inward and pull bottom down a bit to make the Grinch's long face.
With this new cookie cutter shape, cut out your cookies and, with the cookie dough you have leftover, form some thin bits to be sprigs of hair for the Grinch's head.
Do not move the cookies individually, but move the whole parchment paper sheet to the cookie sheet.
Bake the cookies in the oven for 10 minutes. They will not brown, but you don't want them to. If they brown, they will not be soft in the middle. So, just pull them out at 10 minutes.
Leave the cookies on the parchment paper and transfer them to a rack, allowing the cookies to cool completely before you frost them.
In order to make the icing, combine all of the icing ingredients in a small bowl and beat on low speed until smooth.
Set aside abut 6 tablespoons of icing in a secondary bowl.
With the larger portion of icing, add 5-ish drops of neon green food coloring and 4-ish drops of green food coloring then stir it until the color is the green you want.
With the smaller portion of icing, add 9-ish drop of yellow food coloring and stir it until the color is the yellow you want. Put this yellow icing in an airtight container and set aside.
Place the green icing in a decorating bag with your smallest round tip.
Pipe an edge line all the way around the outer edge of each cookie and immediately fill it in, covering the Grinch's whole face.
Allow this layer of icing to dry for 2-3 hours.
With the yellow icing, pipe an outline of the eye shape (with a flat top angled downward) on each side of the face.
Allow this layer of icing to dry for 2-3 hours.
With your black gel icing, add some bushy eyebrows, a couple of eyeballs and a top, messy eyelash to each Grinch face.
Then add a nose and long smile to each face.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 68mgCarbohydrates: 65gFiber: 1gSugar: 48gProtein: 3g

Other Great Christmas Dessert Recipes

If you love this Grinch Cookie Recipe, but you’re not quite ready to turn the oven on, just pin this to your favorite Christmas cookie decorating ideas board on Pinterest so you can find it quick later!

Thin Mint Shots

Corinne Schmitt — Wed, 15 Mar 2017 20:53:31 +0000

Who bought way more Girl Scout cookies than was strictly necessary this cookie season? It can’t be just me. Multiple co-workers have daughters begging; every retail store has a literal troop of miniature salesladies out front, manning their stations with youthful glow and aggression; & they are SO cute!!! I can’t just ignore them, but I already have SO many cookies, and once I make eye contact, I clearly can’t say no…. Problems, love these type of problems. Girl Scout cookie problems.

I’ve literally ate 20 thin mints in a row and well I mean yes! I love them but there has got to be a more creative way for me to get all these cookies down oh believe me there IS!!! Thirst no more it’s time for Girl Scout Thin Mint Shots!!! Everyone will love you and the SHOTS for being such a genius!! Thank me later!

It was time to surprise my taste buds with a Girl Scout cocktail.

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These were so fun hope you love them!!! Thanks for coming by!!

Sugar Cookie Pudding Cups

Corinne Schmitt — Tue, 13 Dec 2016 21:31:02 +0000

Happy getting closer to Friday friends! Its almost the weekend, which is always a reason to celebrate! These pudding sugar cookie cups are the perfect quick and easy dessert. They are great for a celebration or for any occasion because they are simple and delicious! You can create for any occasion these are Christmas themed.

Sugar cookies are so very versatile! Not only can they be basic rolled out dough, but the dough can be transformed into these cute little cups. Just waiting for the perfect filling. I chose some cute red and green fun!!

The cookie cups baked until just golden so they remain super soft, melt-in-your-mouth chewy.

These were a definite win in our house. The fun of making cookies with the kids, super cute, and not as much time spent on decorating them. Plus there’s still the fun of adding sprinkles & getting them EVERYWHERE!!

Seeing as how we’re exactly less than 2 weeks away from Christmas (crazy!!), I think it’s time that I start inundating you with holiday recipes. It is my favorite baking season after all! I have so many recipe ideas that I don’t think I’ll have time to get through them all, but you can bet I’m going to try!

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I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Follow me on Instagram and tag #sequinsinthesouth so I can see all the creations you make.

Sour Cherry Chip Cookies

Corinne Schmitt — Thu, 18 Aug 2016 18:51:21 +0000

Oh my heavens! I’ve combined some the best items ever to make this cookie!! Now me and the husband can fight over the last cookie ?

I have a weakness for any kind of cherries.

Whether they’re floating in a drink or nestled in cookies, I just want to pick them out and devour.

I adore this fabulous cookie. It’s filled with sour cherries. The smell of baking cake mix filled my house with the most wonderful fragrance. This cookie is crunchy on the outside and chewy on the inside–just what we like in a cookie. The original recipe calls for maraschino cherries although I always use sour cherries it’s so much better!!

My kids love a Shirley temple Fast forward a couple decades, and I’d ask for extra of the extra cherries floating in my cocktails. Now I nibble on them in cookies.

Seriously, how can you not smile biting into a cookie like this??

I’ve been having a lot of nostalgia lately and been thinking a lot about my Nanny. I have such warm, loving memories of her. I know I probably put her up on a pedestal, but despite the fact that she was human and made mistakes like the rest of us do, she never made me feel like she would shun me for making some of the bad choices I made in my life. Rather, she loved me, took me into her home, and never shamed me for some of the stupid things I did. That is why I want to be exactly like her. Which is probably why I love to bake and I always hope to have fresh warm cookies for my kids and one day when they have kids! It’s just a good fuzzy feeling!

Tons more cookies where these came from my personal favorite is below check those out 2!

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Lemon Oreo Sticks

Corinne Schmitt — Tue, 02 Aug 2016 20:47:15 +0000

Are you ready for decadence? Are you ready for a rich and gooey lemon stick with some white chocolate chips thrown in? Lemon Oreo Sticks have it all. They have a wonderfully dense texture like true brownies and blondies. They have a little bit of crunch from the white chocolate chips, and they’re gooey galore from all the sugar content! Yes, you will experience a sugar overload, for sure.

I’m always looking and thinking of new recipes with lemon and this is now in my top 5! The results were fantastic. And If I hadn’t been making these goodies for others, I might have consumed much more than was good for me.

I do have a few recommendations for making this recipe successfully, however. First of all, this recipe really CANNOT be doubled and put in a larger pan. Because more ingredients take longer to cook, the white chocolate chips will dissolve into the bar so that you can no longer see them. It still tastes divine but the presentation is not as lovely. It also tends to caramelize a little more if you have to cook it longer. Also, make the effort to find REAL white chocolate chips–don’t use premiere white baking chips (vanilla chips). Find REAL white chocolate. Look at the ingredient list. If there’s not cocoa butter in the ingredients they’re NOT white chocolate chips.

I’m a 100% lemon junkie freak!! and yes I have turned my family into that as well!!! If you even like lemon stuff a little bit you have to try this!! Treats like this NEVER last around my kitchen.

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Enjoy!!

Never miss a creation follow along!! Sequins in the South

Chocolate Coconut Cookies

Corinne Schmitt — Wed, 29 Jun 2016 20:52:36 +0000

I’m always on the lookout for a cookie recipe that freezes well because let’s be honest, a frozen cookie after 10:00 p.m. at night is one of the best treats, like, ever. Every time I visit my mom, she has something in her freezer that we all know to go looking for!

I whipped up a batch of these chocolate chip coconut cookies just last night and they are gone!

Completely and utterly and sadly gone.

Next time I will make many extra so I can freeze a couple dozen for my snacking habits.

If you’re all about consistency in cookie size, then grab a cookie scoop. My favorite is a medium cookie scoop, but if you’re counting calories, you may want to go with a small cookie scoop.

Freezing cookies are defiantly one of my favorites and I was surprised with how awesome this one did!! Especially the coconut the texture was still perfect!

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Feel free to “like” Sequins in the South on Facebook. It will make me super happy and you will never miss a cookie creation!!

Thanks so much for coming by means a ton!!!

Salted Caramel Mocha Pudding Cookies

Corinne Schmitt — Fri, 24 Jun 2016 12:54:04 +0000

I am so excited to be teaming up with CafeBreaks today to share this fun new cookie recipe. It is one of my new favorites! The idea for this cookie has been rolling around in my head for a few months now. I wanted to create cookie that was a combination of all my favorite flavors. Coffee, caramel and white chocolate is one of my absolute favorite flavor combos. I also added chunks of white chocolate chips because coffee, caramel, and chocolate is always a good idea.

#LoveCafeBreaks

What You Need:

These cookies are sent absolutely over the top with busting flavor. If you’ve never made cookies with these items before, hold on… and get ready to get hooked!

The Process:

Adding pudding to the cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft.

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** This post is in collaboration with Acorn influence and all opinions/creations are my very own.

No Bake Oreo Pops

Corinne Schmitt — Wed, 22 Jun 2016 23:01:39 +0000

If you can’t imagine a cookie better than the Oreo, imagine this – Chocolate covered Oreos! Sound good? You can easily make them yourself in about ten minutes.

You need little more than a love of chocolate to complete this recipe. The ingredients are basic and few.

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THE PROCESS:

If you thought oreos couldn’t get any better, they can with a little chocolate!

These are so easy even the kids will love helping!

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Thanks so much for coming by!!

Lemon Essential Oil Poppyseed Cookies

Corinne Schmitt — Wed, 25 May 2016 18:15:34 +0000

In the summer time I crave lemony desserts. As soon as the sun is out and shining, I want to make all things bright and lemony. And these lemon poppy seed cookies are the perfection.

These sugar cookies have lemon essential oil for lots of lemon flavor. The poppy seed completes it with the little specs.

For these you can use a few different name brands for the oil just make sure it a grade that is safe to ingest.

These cookies get a little thick in the oven as they bake, but then flatten out as they cool. When I took these out of the oven the lemon smell was so strong it was fabulous. The 1st bite? to-die-for so much lemon in one cookie with the perfect texture!

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I hope yall love these don’t miss out!!

Scalloped Sugar Cookies

Corinne Schmitt — Tue, 17 May 2016 23:37:38 +0000

What You Need:

¾ cup unsalted butter (softened)
¾ cup sugar
1 egg
2 teaspoons vanilla
2+ cups all-purpose flour (you will need the extra when you roll out your dough)
1 teaspoon baking powder
Pinch of salt
Food coloring (3 different colors – we prefer using gel colors because of its saturated shades)
Buttercream icing
Sprinkles to decorate

How To Create:

Using a medium-sized bowl and an electric mixer machine, combine butter, sugar, and egg until you reach a creamy consistency..
Mix in your vanilla and mix well. Set aside.
In another medium-sized bowl, combine all of your dry ingredients (use only 2 cups of the flour… again, the rest will be for rolling out your dough)
Combine your dry ingredients into your wet ingredients one third at a time.
Separate your dough in three balls: a large one for your large cookies, a medium one for the cookie stacked in-between, and a small ball for your smallest cookie. Color each one with your color of choice.
Wrap each dough ball separately in clear-wrap and chill for 30 minutes.
Pre-heat oven at 350 degrees F and line a cookie sheet with parchment paper.
Once chilling time is complete, roll out the dough until about ¼ of an inch thick and cut out your preferred shapes with a cookie cutter. Line an inch apart on your cookie sheet and bake for about 8 to
10 minutes. Let cool completely.
Stack your cookies from largest to smallest using buttercream. Top your smallest cookie with buttercream and add sprinkles to decorate.

My kids LOVED helping with these.

This is my favorite cookie I have created so far!

You coming by my little piece of the food world makes my day thanks!!