If Sam-I-Am had been offering Green Eggs and Ham Cookies, the Dr. Seuss classic would have been a much shorter book.
No one would need convincing to try these crunchy, vanilla sugar cookies! They are tasty here or there. They are tasty everywhere!
Why you'll love this recipe
- These Dr Seuss cookies are the perfect snack for Read Across America Day (Dr. Seuss's birthday).
- No need for royal icing! These cookies don't need decorating.
- Pair these easy slice-and-bake treats with a Dr Seuss care package or Dr Seuss story time.
- "Green Eggs and Ham" is one of the most beloved Dr. Seuss books. These cookies will be instantly recognizable and will induce big smiles.
Make some book themed cookies for a Green Eggs and Ham snack! These delicious, crunchy Dr. Seuss Cookies are easy slice and bake sugar cookies!
I made this batch of Dr Seuss cookies for a Dr. Seuss themed care package filled with items representing the titles of Dr. Seuss children’s books. This is a care package that's fun to receive whether the recipient is a child or an adult.
My Dr Seuss care package was sent to the military service member I adopted through Soldiers Angels. I hope to make him smile and maybe transport him momentarily to a less stressful place.
A Dr Seuss themed care package and Green Eggs and Ham Cookies would be fun to make and share with children too! The slice and bake dough log makes this an easy baking project.
Make a log of this dough to bake and enjoy right away, or freeze until needed for story time snacking or care package shipping.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Combine the ingredients to form the cookie dough.
- Remove ⅔ of the dough. Wrap the dough in plastic wrap and refrigerate at least 40 minutes to chill until easy to handle and no longer sticky.
- To the ⅓ dough remaining, mix in green food coloring gel.
- On a sheet of plastic wrap, shape the colored dough into a 12” log. Wrap in the plastic wrap and freeze for about 30 minutes or until firm.
- When ready to assemble, roll out the white dough between 2 sheets of wax paper to form a rectangle 12” x 6”.
- Place the green log along one long edge of the rectangle. Use the wax paper underneath to help roll up the green log in the plain dough, pressing the plain dough against the log as it rolls. Wrap the dough log in the wax paper and freeze for at least 15 minutes.
- When ready to bake: Slice the dough log into ¼” thick slices and place 2” apart on a parchment paper lined baking pan.
- Bake at 350° for 8-10 minutes until edges are golden brown.
Storage
Store at room temperature in an airtight container or freezer weight ziplock bag for up to 2 weeks.
Tips
- Roll the outer white dough firmly around the green dough cylinder to eliminate gaps as much as possible. Small gaps will disappear while baking.
- To keep the dough log round while chilling, store inside a cardboard paper towel tube. Cut the tube open from end to end, gently open the tube and place the wrapped dough log inside.
- Don’t take shortcuts with chilling the dough. These are called refrigerator dough cookies because the dough really does require chilling in order to hold its shape. The firmer the dough, the better the shape.
- For flavor variety, almond extract can be used instead of vanilla.
Frequently asked questions
What are refrigerator cookies?
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Refrigerator cookies, also called slice-and-bake or icebox cookies, are cookies made from a dough that is refrigerated before baking to firm the dough.
Often, refrigerator cookie dough is formed into a log shape. The dough log is refrigerated and, once firm, can be sliced for baking.
How do you shape a cookie dough log?
To make an even, round cookie dough log, place the dough in the center of a sheet of parchment paper and use your hands to make a log in the desired length. Then fold the parchment paper over the dough.
Hold the bottom edge of the parchment paper while pressing a ruler edge or bench scraper along the top parchment paper where it meets the bottom edge of the log to remove air pockets and compress the dough.
How do you keep a cookie dough log round?
The dough can be wrapped in the parchment paper then slipped into a paper towel tube that has been cut open from one end to the other. If freezing, wrap the log in plastic wrap before inserting into the tube.
How far ahead can I make the cookie dough log?
Logs of slice-and-bake cookie dough can be stored in the refrigerator for up to three days or frozen for up to three months.
Related recipes
For another care package based on Dr. Seuss books, be sure to see the Grinch Care Package with its Grinch Brownies and Grinch Cookies (great Christmas cookies)!
These Decorated Fudge Brownies are perfect for a Dr Seuss Red Fish Blue Fish theme.
If you love crisp, crunchy cookies, you are going to love Caramel Biscuits!
Golden Raisin Butter Cookies look like butter cookie stained glass windows. The varying shade of golden raisins are different in each slice of these luscious butter cookies.
Yin Yang Slice-and-Bake Cookies are slice and bake easy with a perfect yin yang design on each cookie.
This Shortbread Recipe gives you three flavors of cookies from just one dough!
Spiced Chocolate Shortbread Cookies are deeply chocolate cookies accented with a touch of spice!
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Green Eggs and Ham Slice and Bake Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature
- 1 large egg
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- Green food coloring gel
Instructions
- In the bowl of an electric mixer, cream the sugar and butter until light and fluffy.
- Beat in the egg and vanilla until creamy.
- Gradually add flour, salt and baking powder. Beat until combined.
- Remove ⅔ of the dough. Wrap the dough in plastic wrap and refrigerate at least 40 minutes to chill until easy to handle and no longer sticky.
- To the ⅓ dough remaining in the mixer bowl, add the green food coloring gel. Mix to completely distribute.
- On a sheet of plastic wrap, shape the colored dough into a 12” log. Wrap in the plastic wrap and freeze for about 30 minutes or until firm.
When ready to assemble,
- Roll out the white dough between 2 sheets of wax paper to form a rectangle 12” x 6”. Place the green log along one long edge of the rectangle. Use the wax paper underneath to help roll up the green log in the plain dough, pressing the plain dough against the log as it rolls. Pinch together and smooth out the seam to seal.
- Wrap the dough log in the wax paper and freeze for at least 15 minutes. The firmer the dough becomes, the easier it is to slice without becoming misshaped.
- When ready to bake:
- Preheat oven to 350° F. Line baking sheets with a piece of parchment paper.
- Slice the dough log into ¼” thick slices and place 2” apart on the prepared baking sheets.
- Bake for 8-10 minutes until edges are golden brown. Cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container or freezer weight ziplock bag for up to 2 weeks.
Notes
- Roll the outer white dough firmly around the green dough cylinder to eliminate gaps as much as possible. Small gaps will disappear while baking.
- To keep the dough log round while chilling, store inside a cardboard paper towel tube. Cut the tube open from end to end, gently open the tube and place the wrapped dough log inside.
- Don’t take shortcuts with chilling the dough. These are called refrigerator dough cookies because the dough really does require chilling in order to hold its shape. The firmer the dough, the better the shape.
- These cookies make the perfect treat for any Dr. Seuss themed event; Read Across America Day on March 2nd, birthday party , or baby shower.
Nutrition
First Published: March 7, 2019. Last Updated: February 14, 2024. Updated for additional information and better reader experience.
saltandserenity
Wendy, I’m smitten with this care package! I love Green Eggs and Ham. It’s my favourite Dr Seuss book! Such a sweet care package to receive.
One more tip to add for keeping cookies round when you are slicing the log - make a 90 degree turn after each log slice so that you don’t develop a flat side.