Coconut Oil Sugar Cookies

Coconut Oil Sugar Cookies This is a variation on the sugar cookie using coconut oil. It tastes similar to a shortbread cookie, but they are very moist and delicious. Roll tops of cookies in sugar and/or colored sugar before baking for a festive treat. Cinnamon and sugar works well, too.


Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 30 mins

    SERVING : 16

    YIELD : 32 cookies

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.

  • Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.

  • Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

Per Serving: 245 calories; protein 2.4g; carbohydrates 29.3g; fat 13.6g; cholesterol 53.7mg; sodium 127.8mg. Parchment paper can be used in place of greasing the baking sheet, if desired.