Max From The Grinch Cookies Recipe - thesupermomsclub.com — © The Supermoms Club

These have to be the cutest cookies ever. I recently did some similar ones (vampire teeth) for my son’s entrepreneurs day… they were sold out in minutes. I’ve never seen any Max from The Grinch cookies done this way before, so I’m really excited to share this awesome recipe with you… I love it when I can be creative and make something completely new!

Click Below To Watch My YouTube Video

Grinch Christmas Treats WITH 3 FUN RECIPES

A quick instruction video on how to make these cute & yummy Grinch themed Christmas treats, with 3 different recipes!

Max From The Grinch Cookies Recipe

Copyright © 2021 – This original recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 5 – 10 minutes for the dough + icing time
Bake Time: 11-13 minutes
Oven Temp: 180˚ Celsius or 360˚ Fahrenheit
Yield: 38 Cookies

Ingredients (for the cookies):

125g Butter
1 Cup White Sugar
2 Eggs
2 Cups Cake Flour
Pinch Salt
2 tsp Baking Powder
*90g Packet Instant Pudding Powder (vanilla, sticky toffee or butterscotch) *see notes below
Pretzels (for decorating)
Glace Cherries (for decorating)
Mini Marshmallows (for decorating)
Royal Icing + Colorant (recipe below)

Method:

Place the butter and sugar in a mixing bowl, and beat well to cream.

Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and add the eggs, mixing until well incorporated.

Sift in the flour and salt and mix until it forms a soft dough.

Add the *instant pudding powder and baking powder, and mix until combined.

*Instant Pudding Powder manufacturers: Moirs, Royal, Angel Delight, Jell-O & Dr. Oetker (from what I can find). In South Africa, I use Moirs instant pudding powder. They come in a 90g packet and are mixed with 450ml milk – BUT DON’T MIX IT WITH MILK FOR THIS RECIPE – USE THE POWDER ONLY!!! I’m just letting you know what the pack size and normal mixing instructions are, as manufacturers vary around the world. I know, for instance, that Angel Delight in the UK is a 59g packet to 300ml milk, so you’d need 1½ packets, while Jell-O in the USA is a 96g packet… hope this helps to make that a little clearer for recipe adjustments!

This cookie dough can be frozen for up to six months, which is handy if you’re making multiple batches.

Place the dough in the freezer for 10 minutes to get cold before making the cookies.

To make the cookies, measure out tablespoonfuls of dough, roll into balls, and place on a baking sheet prepared with greased parchment paper. Place each ball in the center of a 6cm round cookie cutter, and press flat using the bottom of a glass. If you’re confused about this method, the video demonstrates exactly how it’s done!

Place on the middle shelf in a pre-heated oven and bake at 180˚ Celsius or 360˚ Fahrenheit for 11 – 13 minutes.

When the cookies come out of the oven, and they’re still hot, slowly slice them in half using a smooth-edged knife.

Allow to cool, and then decorate with royal icing…

Ingredients (for the royal icing):

1½ Tbsp. Meringue Powder
Pinch Cream Of Tartar
300g Icing Sugar/Confectioners Sugar
60ml Warm Water (plus extra if needed once mixed)
OPTIONAL: Clear vanilla extract to taste (it must be clear, otherwise it will tint the color)
Various Colorants (red, beige, black)

Method:

Place the meringue powder in a mixing bowl. Add the water and whisk for a minute until smooth.

Add the cream of tartar and whisk again for 30 seconds.

Place the icing sugar in a mixer, and add the meringue powder mixture to it, and the vanilla extract (to your liking) and beat for 10 minutes on a low speed.

If the mixture is thick after mixing, you can add a bit of water (20ml’s) and mix it again to incorporate.

Next, color the royal icing by placing it in a bowl, add the colorant, and stir until evenly spread. Pop it into piping bags with a 5mm tip (or into zippy bags with one end snipped). You’ll need to make pink (a little over half the quantity of the icing), a small amount of beige, a small amount of red, a small amount of black, and reserve some white for the eyes.

How To Decorate These Max From The Grinch Cookies:

Place the two biscuits halves with the bottom side facing up, and pipe a bead of icing around each rounded edge.

Cut mini-marshmallows in half, and add 6 teeth to one cookie half. Place the other cookie half on top… and we have the beginnings of our little Max.

Place some red icing at the back of a glace cherry, that’s been cut in half, and attach the nose.

Cut antlers from pretzels, be gentle though because they break easily. I find using a small-serrated knife is best.

Place a small blob of beige icing on top of the cookie, and add the antler, holding for about 10 seconds until it sticks in place.

Then pipe the eyes using white (large oval), add a small black circle at the bottom of the white oval, and then add a small white dot in the middle of the black. Your little Max is done!