Slice ‘N’ Bake Grinch Cookies

Homemade Slice ‘N’ Bake Grinch Cookies are perfect for Christmas and might even make a sweet surprise for Santa! 

This post is sponsored in conjunction with #ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the #ChristmasSweetsWeek recipes. All opinions are 100% min.

Have you ever baked Slice ‘N’ Bake Cookies? I think they’re so fun and most of the time they’re just adorable. This year I decided to try my hand at making my own Slice ‘N’ Bake Cookies with these Slice ‘N’ Bake Grinch Cookies!

They’re green sugar cookies with red hearts in the middle and covered in Grinch themed sprinkles.

I tired these Slice ‘N’ Bake Grinch Cookies two different ways for y’all and I liked how both versions came out. Not only did I make my favorite homemade sugar cookies but I also made Slice ‘N’ Bake Grinch Cookies with storebought sugar cookie dough. I loved both versions.

I also experimented with different types of food colorings and different ways to dye the dough.

Gel food colorings worked out better for me when I was making these Slice ‘N’ Bake Grinch Cookies. I tried liquid food coloring and it just made the dough way too sticky.

I also worked on a few ways to dye the dough because I was trying to avoid food coloring all over my hands but in the end, it turned out that mixing the coloring into the dough by hand was my preferred way to color the dough. You can also wear food-safe gloves when you color the dough if you want to!

So here is how I made these Slice ‘N’ Bake Grinch Cookies:

First I made my cookie dough, then it was time to make the hearts for the inside of the cookies.

Cut the dough into 3 sections.

Dye 1 section red and 2 sections green.

Ps. I made one batch with the LorAnn Oils  Cookie Butter Extract and they were amazing!

If you need to add a little flour to the red dough to roll it out, add a few tablespoons and work it into the dough. Then roll the dough out to about a little thinner than 1/2 an inch thick.

Using a mini heart cookie cutter, cut out as many hearts as you can, re-rolling the dough when needed. I got about 18 hearts out the red dough.

Stack the hearts up in columns of 6 or so. Make sure that they’re perfectly aligned with each other. Place in the freezer for 45 minutes.

Dye the rest of the dough green. Cut green dough into 4-5 sections and roll them into snakes.

Once hearts are ready, remove and if any of them aren’t sticking together, add a bit of water and stick them back together, Stick all of the hearts together into one log. Make sure that they’re perfectly aligned with each other. Stick them back into the freezer for 15 minutes.

Remove heart log and carefully press green strips around heart log, make sure to get the green dough all over the hearts and pressed into each angle.

Carefully roll dough log until smooth. Don’t roll it too much or you’ll mess up the hearts.

Roll the log into sprinkles.

Wrap in plastic wrap and place into the fridge for at least 2-3 hours.

Once chilled, remove cookie log from plastic wrap.

Slice ends off of the cookie dough log.

Next, slice into cookies. I cut mine into slices that were a little thinner than 1/2 inch slices.

Preheat oven to 350 F.

Lay Slice ‘N’ Bake Grinch Cookies on baking sheets and bake for about 15 minutes.

Let cool and move to a wire rack to completely cool.

SPONSORED ITEMS USED IN THIS RECIPE:

• • Dixie Crystals – White Sugar
  • Sweets and Treats Shop– Sweet Sprinkles Mix: Mean One
  • LorAnn Oils — Cookie Butter Extract

Slice ‘N’ Bake Grinch Cookies

You can make these Slice ‘N’ Bake Grinch Cookies with a large roll of sugar cookie dough, red coloring and green coloring OR you can use this recipe:

Slice 'N' Bake Grinch Cookies

Yield: 10-12 LARGE COOKIES

Homemade Slice ‘N’ Bake Grinch Cookies are perfect for Christmas and might even make a sweet surprise for Santa! 

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Ingredients

SUGAR COOKIE DOUGH

• 5 1/4 cups flour
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract or Cookie Butter Extract
• 2 egg yolks
• 2 cups white sugar
• 4 sticks butter (2 cups), room temperature
• 8 ounces cream cheese, room temperature
• Christmas Sprinkles

ALSO NEED:

• Plastic Wrap
• Mini Heart Cookie Cutter
• Green Food Coloring
• Red Food Coloring

Instructions

DOUGH

In the bowl of a stand mixer fitted with a paddle attachment, cream together cream cheese and butter.

Mix in sugar until light and fluffy.

Add egg yolks one at a time and then add the vanilla. Mix well.

In a large bowl mix the dry ingredients and add a little at a time to butter mixture.

Mix until flour is completely incorporated and the dough comes together. If it seems to not be coming together all the way in the bowl, dump it out onto a flat surface and knead until the dough comes together.

Wrap in plastic wrap and chill for 1 to 2 hours.

HOW TO MAKE SLICE N BAKE COOKIES

Cut the dough into 3 sections.

Dye 1 section red and 2 sections green.

If you need to add a little flour to the red dough to roll it out, add a few tablespoons and work it into the dough. Then roll the dough out to about a little thinner than 1/2 an inch thick.

Using a mini heart cookie cutter, cut out as many hearts as you can, re-rolling the dough when needed. I got about 18 hearts out the red dough.

Stack the hearts up in columns of 6 or so. Make sure that they\'re perfectly aligned with each other. Place in the freezer for 45 minutes.

Dye the rest of the dough green. Cut green dough into 4-5 sections and roll them into snakes.

Once hearts are ready, remove and if any of them aren\'t sticking together, add a bit of water and stick them back together, Stick all of the hearts together into one log. Make sure that they\'re perfectly aligned with each other. Stick them back into the freezer for 15 minutes.

Remove heart log and carefully press green strips around heart log, make sure to get the green dough all over the hearts and pressed into each angle.

Carefully roll dough log until smooth. Don\'t roll it too much or you'll mess up the hearts.

Roll the log into sprinkles.

Wrap in plastic wrap and place into the fridge for at least 2-3 hours.

Once chilled, remove cookie log from plastic wrap and slice into

Preheat oven to 350 F.

Slice end off of the cookie dough log.

Slice cookies about thinner than ½-inch thick.

Lay Cookies on baking sheets and bake for about 15 minutes. Let cool and move to a wire rack to completely cool.

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#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Coquito from A Kitchen Hoor’s Adventures
Eggnog Martini from Everyday Eileen
Frozen Caramel Hot Chocolate from Eat Move Make
Hazelnut Hot Chocolate Sticks from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martinis from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Espresso Martini from An Affair from the Heart
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Sugar Cookie Martini from Strawberry Blondie Kitchen
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Breakfast:

Baked Eggnog French Toast from The Spiffy Cookie
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen

Candies:

Almond Butter Rum Toffee from Take Two Tapas
Christmas Eggnog Fudge from For the Love of Food
Christmas Grinch Bark from Blogghetti
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
Peppermint Marshmallow Fudge from Daily Dish Recipes
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Butter Rum Nutty Biscotti from Love and Confections
Chai Snickerdoodle Cookies from Mildly Meandering
Christmas Cornflake Wreaths from The Mandatory Mooch
Cookie Butter Blossom Cookies from The Bitter Side of Sweet
Frozen Mint Meltaway Pie from Cooking with Carlee
Lemon-Cardamom Sugarmen Cookies from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Santa Hat Cupcakes from The Redhead Baker
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

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Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.