Coconut Oil Sugar Cookies

November 30, 2020 Receipt Cake 0

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.

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

1?¼ cups white sugar
½ cup butter, softened
½ cup coconut oil
3 egg yolks
1?½ teaspoons vanilla extract
2?¼ cups all-purpose flour
1?½ teaspoons baking powder
½ teaspoon baking soda

Time Details

PREP :

COOK : 10 mins

TOTAL : 30 mins

SERVING : 16

YIELD : 32 cookies

Step 1

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

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Step 2

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.
Step 3

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.