Rating: 4.5 stars 4.7
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
16
Yield:
32 cookies
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Ingredients

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

Directions

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

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  • 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 the prepared baking sheet.

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

Cook's Note:

Parchment paper can be used instead of greasing the baking sheet if desired.

Nutrition Facts

245 calories; protein 2.4g; carbohydrates 29.3g; fat 13.6g; cholesterol 53.7mg; sodium 127.8mg. Full Nutrition
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