Grinch Sugar Cookies

Christmas is over a month away and I’m just starting my Christmas baking. Back in the days when I worked in communications, my co-workers and I would put together a baking exchange to lighten the load of the expenses. Baking one recipe versus ten was a lot easier on the pocket and it was exciting to see what creations each co-worker would bring for the exchange. This year I wanted to make something fun that gave that immediate cheery feel, these colourful Grinch Cookies.

This year I’ve been asked by Burnbrae Farms to take part in their #CookieEggchange with a few other bloggers. I was excited to take part and put my baking skills to good use, much like last year when I made these family favourites that my grandma used to make, Jam Jam Cookies. She’s since passed on and now I love sharing my love of these with everyone, just like she used to.

For this recipe I used my favourite shelled eggs, Burnbrae Farms Naturegg Omega 3 eggs. Eggs are an essential part of my everyday life and, when you think about it, a part of every holiday memory. Whether it’s Christmas baking exchanges, weekend brunch or Christmas morning breakfast, eggs take a big part in keeping our bellies full and making loving memories.

These Grinch cookies were a little time consuming but they are worth it. They can be prepared ahead and frozen for company or a special gift at a later date. My daughter and I had fun making these this weekend; I hope they put a smile on your face as much as they did ours.

If you like this recipe, I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.

*Note: If you have a warm kitchen, you will want to cool the dough in the refrigerator for 30 minutes to 1 hour before rolling it out.

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Grinch Cookies

Yield: 4 dozen

Ingredients

• 2 cups butter
• 2 cups sugar
• 2 eggs
• 4 cups flour
• 4 tsp cream of tartar
• 2 tsp baking soda
• green/red food colouring
• green/red/white cake sprinkles

Instructions

1. Preheat oven to 350° F.
2. With a mixer, cream butter and sugar together and add eggs, beating until light and fluffy.
3. Combine remaining dry ingredients and gradually add to the creamed mixture, mixing until a dough ball is formed. Use a dough hook once the mixture becomes formed. If the dough is too sticky, add a little more flour.
4. Using floured hands split the dough into two equal parts, adding red colouring to one half and green colouring to the other half.
5. On a floured surface, roll out each colour of dough to about 1/4" thick and about the same size and shape. I try to keep it rolled into a rectangle shape to make it easier for the next step. If the dough starts to stick, lightly flour the surface and flour the rolling pin again.
6. Flour the rolling pin and gently roll the red onto the pin for transferring. I find it's easier to transfer the dough this way without tearing it. Place the red layer onto the green layer, rolling it out as you unroll the rolling pin. The layers of red and green should line up as best as you can.
7. Starting at the end closest to you, roll the two colours together up into a roll. You may need to seal the edge to the dough by taking a bit of water on your finger and running it under the edge where it meets the dough roll.
8. On a baking pan, pour out the sprinkles and gently pick up the roll, placing onto the sprinkles. Gently roll the dough into the sprinkles. If you have trouble getting the sprinkles to stick, you may have to brush on a small amount of water but only to the spot you want the sprinkles to stick. Too much water and the dough gets sticky or the sprinkles start to bleed colour.
9. Roll out a generous amount of saran wrap, roll out the same amount of wax paper on top of the saran wrap and place the roll onto the wax paper, trying not to brush off too many sprinkles. Roll the dough in the wrap tightly, twisting the ends and place in the freezer for 1 hour.
10. Remove from freezer and slice through the wrap into 1/4" cookies, discarding the ends. Place cookies on un-greased baking pan and cook for 10 mins.
11. Gently remove cookies onto a rack to cool completely before serving. These can be frozen.

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BURNBRAE FARMS GIVEAWAY!

Burnbrae Farms is celebrating the Holidays with a giveaway!! Enter for a chance to WIN the Ultimate Baking Kitchen Prize pack HERE. Prizes include:

• KitchenAid Professional 600 Series Mixer
• Wilton Expert Plus Choice 16 Piece Baking Set
• Burnbrae Farms Gift Basket including Naturegg and Burnbrae Farms product coupons

#COOKIEEGGCHANGE TWITTER PARTY

Join the #CookieEggChange Twitter party on November 24th at 9 pm EST! I’d love to see your baking creations that include eggs.

• Date: Tuesday, November 24th, 2015
• Time: 9 pm EST
• Hashtag: #CookieEggChange
• Hosts: @BurnbraeFarms, @SJConsulting_CA
• Panelists: @MyChaos, @Merry120, @SpaceshipsLB
• Eligibility: Open to Canada excluding Quebec

Prizing: 

GRAND PRIZE: 1 Kitchen Aid mixer + $125 BBF gift pack
SECOND PRIZE: 1 iPad Mini with 1 recipe stand + $125 BBF gift pack
OTHER PRIZES: (8) BBF gift packs (value $125 each)

RSVP below, prizing is open to residents of Canada 18+, excluding Quebec.

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.