Easy Grinch Blossom Cookies

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Grinch cookies are perfect for the holidays and these Grinch Blossom Cookies will be perfect for any grinch snacks. Whether you’re hosting a Grinch movie night or Grinch party, Grinch thumbprint cookies will be a hit with the crowd.

How to Make Grinch Blossom Cookies

Grinch Sugar Cookie Blossoms are easy-to-make cookies. While this cookie dough is from scratch you can totally cheat and use a packaged sugar cookie dough mix or store-bought sugar cookie dough. All you’ll need to do is add green food coloring to the dough to dye it green, roll the dough into balls, and then cook per the package directions. Once the cookies are baked you’ll add your Grinch Hershey’s kiss per the directions below.

What is a Blossom Cookie

There are a variety of ways to make a blossom cookie. Traditionally they’re made with peanut butter cookie dough, but can also be made with sugar cookie dough or shortbread cookie dough. Regardless of the dough used they contain a Hershey’s kiss in the center. Grinch Blossom Cookies can also be called chocolate thumbprint cookies or shortbread Hershey kiss cookies.

The Grinch Blosson Cookie are blossom cookies without peanut butter. They’re made with a sugar cookie dough that is dyed green with Grinch Hershey Kisses, a green chocolate drizzle, and a heart sprinkle.

How to Store Blossom Cookies

Once your Grinch blossom cookies have cooled you’ll want to store them in a room temperature airtight container for up to a week.

How to Make Grinch Blossom Cookies

Now let’s get to making some Grinch heart cookies made with Grinch sugar cookies and Grinch Hershey Kisses.

Here’s what you’ll need for your Grinch cookies:

• 2 cups flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1 ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk
• Green gel food coloring, if desired
• 48 Hershey’s Kisses Grinch-themed candies, unwrapped
• Green candy melts
• Heart sprinkles

Here’s how to make your green Grinch Blossom Sugar Cookies:

Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.

Whisk together the flour, baking soda, and salt. Set aside.

Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.

Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.

Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.

Add the food coloring until the desired color is reached.

Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.

Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.

Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.

Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.

Place candy melts in a microwave-safe bowl. Melt on high heat, stirring every 30 seconds until completely melted. Do not overheat. If the candy is too thick, add vegetable shortening or coconut oil in 1 teaspoon increments, up to 1 tablespoon, and stir well. Do not add water.

Transfer the candy melts to a zip-top freezer bag or piping bag with the corner cut off. Drizzle over the cookies and add a heart sprinkle to each cookie. Allow the candy drizzle to set completely before storing.

Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.