Grinch Cookies With Matcha and Raspberry Jam

You want a Christmas cookie that looks like it belongs in a storybook. You also want it to taste better than the sugar cookie your neighbor drops off every year. These Grinch cookies with matcha and raspberry jam deliver both.

I made my first batch for a holiday movie night. My family expected plain green cookies. They got buttery, earthy matcha shortbread with a bright raspberry heart in the middle, and the plate vanished in ten minutes.

This recipe is vegan, simple, and forgiving. You do not need fancy skills, only a little patience while the dough chills. Ready to bake something that makes people say “wait, you made these?”

Why You’ll Love These Grinch Cookies

Let me count the ways. These cookies look festive without any decorating skill. The heart cutout does all the showing off for you.

Here is what makes this recipe worth your time:

• Vegan-friendly, thanks to vegan butter and almond milk
• Beautiful green color from matcha, with an optional boost from food coloring
• Tart-sweet balance from the raspberry jam
• Great for gifting, since they stay fresh for days

The Grinch’s heart grew three sizes in the story. IMO, these cookies deserve the same dramatic flair.

What Do They Taste Like?

Think of a Linzer cookie with a grassy, slightly sweet twist. The almond flour adds a tender, nutty crumb. The matcha brings a mellow, earthy note that keeps the cookie from tasting too sugary.

The raspberry jam then cuts through all that richness. Each bite gives you buttery, tart, and sweet in the right order. Have you ever tasted matcha and raspberry together? They fit like old friends.

Servings and Time

Here is what to expect before you start. The recipe makes about 12 sandwich cookies, depending on the size of your cutters. That means 24 rounds, and half of them get a heart cutout.

Plan for roughly 2 hours and 30 minutes from start to finish. Most of that time passes while the dough rests in the fridge.

• Active prep time: about 40 minutes
• Chilling time: 1 hour for the dough, plus 30 minutes for the shaped cookies
• Baking time: 8 to 10 minutes per tray
• Cooling and assembly: about 20 minutes

FYI, you can chill the dough overnight and bake the next day. That trick saves a lot of stress on busy holiday afternoons.

Ingredients and Quantities

Gather everything before you begin. I learned the hard way that hunting for vanilla with butter-covered hands gets messy. You need 12 ingredients in total, including two optional or topping items.

For the Cookie Dough

• 1 ⅓ cups all-purpose flour
• ⅔ cup blanched almond flour
• 2 teaspoons cornstarch
• 1 tablespoon matcha powder
• ¼ teaspoon fine sea salt
• ½ cup cane sugar
• ¾ cup vegan butter, at room temperature
• 1 tablespoon unsweetened almond milk
• 1 teaspoon vanilla extract
• 3 to 5 drops green food coloring, optional

For the Filling and Topping

• ½ cup raspberry jam
• 3 tablespoons powdered sugar
• 1 teaspoon matcha powder, for topping

Tools You Need

• Two baking sheets and parchment paper
• A 2 ½-inch round cookie cutter
• A small heart-shaped cookie cutter
• A rolling pin and a wire rack
• Two mixing bowls, one medium and one large

How to Make Grinch Cookies Step by Step

I break the process into small stages. Each one takes only a few minutes, so nothing feels overwhelming. Take your time and read each part before you start.

Step 1: Mix the Dry Ingredients

Grab your medium bowl. Add the all-purpose flour, almond flour, cornstarch, 1 tablespoon of matcha powder, and the salt. Whisk everything until you see no streaks of green or white.

Matcha clumps easily, so whisk well. If you spot tiny lumps, press them against the bowl with your whisk. Even mixing gives you evenly colored cookies.

Step 2: Cream the Sugar and Butter

Put the cane sugar and vegan butter in your large bowl. Beat them on low speed for about 3 minutes. The mixture should turn light, fluffy, and a bit paler.

Low speed keeps the sugar from flying out of the bowl. Your kitchen stays cleaner, and your sleeves stay green-free. Trust me, matcha dust sticks to everything.

Step 3: Add the Wet Flavors

Scrape down the sides of the bowl with a spatula. Pour in the almond milk and vanilla extract. Add the green food coloring now if you want a bolder Grinch shade.

Beat the mixture for one more minute. You want everything blended and smooth. The color should look soft and creamy.

Step 4: Bring the Dough Together

Add the dry mixture to the wet mixture. Mix on low until the dough clumps together. It will look slightly dry at first, and that is normal.

Pinch a bit of dough between your fingers. If it holds together, you are good. If it crumbles apart, add 1 tablespoon of water and mix again.

Step 5: Chill the Dough

Split the dough into two equal portions. Shape each one into a disc and flatten it with your palm. Wrap each disc tightly and refrigerate it for at least 1 hour, or overnight.

Why does this step matter so much? Cold dough keeps its shape in the oven. Warm dough spreads, and your pretty hearts turn into blobs. :/

Step 6: Prepare Your Workspace

Line two baking sheets with parchment paper. Lightly flour your cutting board or counter. Flour your rolling pin too, so the dough does not stick.

Keep a small bowl of extra flour nearby. You will need small dustings as you work. A little goes a long way, though, so avoid piling it on.

Step 7: Roll Out the First Disc

Take one disc out of the fridge. Knead it for 30 seconds to 1 minute until it turns pliable. Cold dough cracks, so this short knead helps a lot.

Dust the top lightly with flour. Roll the dough to about ¼ inch thick. Aim for an even surface so every cookie bakes at the same speed.

Step 8: Cut the Cookies With Hearts

Press the 2 ½-inch round cutter into the dough. Then use the small heart cutter to remove the center of each round. Lift each cookie carefully and place it on a prepared baking sheet.

Leave at least ½ inch of space between cookies. Gather the scraps, reroll them, and cut more. Dust the surface with extra flour when the dough starts to stick.

Step 9: Chill the Shaped Cookies

Slide the tray into the fridge for 30 minutes. This second chill sounds fussy, but it keeps the edges sharp. Your hearts will stay crisp and clear.

Use this time to wash a few dishes. Or grab a snack, because you earned one. Baking is a marathon, not a sprint.

Step 10: Make the Bottom Cookies

Roll the second disc to ¼ inch thick. Cut it with the same 2 ½-inch round cutter. Do not cut out the centers this time, because these cookies form the bottoms of your sandwiches.

Place them on the second baking sheet. Refrigerate that tray for 30 minutes as well. Remember to count your rounds so the tops and bottoms match.

Step 11: Bake the Cookies

Preheat your oven to 350°F. Bake each tray on the middle rack for 8 to 10 minutes. Pull them out when the bottoms look lightly browned.

Bake one tray at a time for even heat. The cookies will look pale on top, and that is fine. Matcha cookies do not brown much, so check the bottoms.

Step 12: Cool Completely

Move the cookies to a wire rack. Let them cool completely before you touch the jam. Warm cookies turn the filling runny and make the sandwiches slide apart.

They also firm up as they cool. Patience pays off here. I know it feels cruel when the kitchen smells this good.

Step 13: Add the Matcha Sugar Topping

Whisk the powdered sugar with the remaining 1 teaspoon of matcha powder. Use a small sieve if you have one. Dust the heart-cutout cookies lightly.

A fine, even dusting looks like soft green snow. Too much makes the cookies bitter. Go easy on the topping.

Step 14: Assemble the Sandwiches

Spread ½ to 1 teaspoon of raspberry jam over each solid bottom cookie. Keep the jam away from the edges so it does not squish out. Place a dusted heart cookie on top.

Press gently. The red jam glows through the heart cutout, and that is the whole charm. Doesn’t it look like the Grinch’s heart in the final scene?

Tips for the Best Grinch Cookies

I have baked these several times, and a few lessons stand out. Small details change the result, so keep these in mind.

• Use soft butter, not melted butter. Melted vegan butter makes greasy dough.
• Choose good matcha. Culinary grade works fine, but a brighter powder gives a greener cookie.
• Roll evenly. Thick and thin cookies bake at different speeds.
• Use thick jam. Runny jam leaks out of the heart.
• Skip extra flour. Too much flour dries the dough and dulls the color.

Matcha Powder vs. Food Coloring

Matcha alone gives a soft, olive-green tint. Add a few drops of food coloring, and you get that bold Grinch green. I prefer the coloring version for parties, since the look wins every time.

For a more natural cookie, skip the coloring. The flavor stays the same either way. Pick the look you like better.

How to Store Your Cookies

Place the assembled cookies in an airtight container at room temperature. They stay fresh for up to 5 days. Keep them away from sunlight and heat.

Want to prep ahead? Store unfilled cookies in a container, then add jam and sugar right before serving. The cookies stay crisp that way, since jam softens them over time.

Grinch Cookies FAQs

Can I use regular butter instead of vegan butter?

Yes, you can swap in regular butter at the same amount. The dough will taste a little richer. Keep it at room temperature so it creams well.

Why did my cookies spread in the oven?

Warm dough usually causes spreading. Chill the shaped cookies for the full 30 minutes. Also check that you used the right amount of butter.

Can I use a different jam?

Absolutely. Strawberry, cherry, and apricot all work well. Raspberry gives the best tart contrast with the matcha, so I stick with it.

Can I freeze the dough?

Yes. Wrap the dough discs tightly and freeze them for up to 3 months. Thaw them in the fridge overnight before you roll them out.

Do I need almond flour?

Almond flour makes the cookies tender and nutty. You can replace it with more all-purpose flour, but the texture turns a bit firmer. I recommend keeping it.

How do I make the cookies greener?

Add 3 to 5 drops of green food coloring with the almond milk. Use a bright, fresh matcha powder too. Old matcha turns dull and brownish.

Final Thoughts on Grinch Cookies With Matcha And Raspberry Jam

These cookies prove that a simple recipe can look and taste special. You mix, chill, roll, cut, bake, and fill. Nothing in the process asks for expert skill, just a bit of patience.

Bake a batch this week. Gift a few, hide a few, and watch the rest disappear. Which friend will you surprise with the first one?