I made these cookies specifically for a play date Cakey had with a group of toddlers from church. One of the little girls has a dairy allergy. They were a hit! In fact, I think this might be my new favorite sugar cookie recipe. The coconut oil adds a subtle hint of coconut flavor. The cookies were crispy on the outside and chewy in the middle. Just the way I like them!
- 1/2 cup coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups flour
- Sugar/sprinkles (for rolling the cookies in)
- In a large mixing bowl, cream the coconut oil and sugars until smooth.
- Add the egg and vanilla; stir until combined.
- In a separate mixing bowl, sift together the flour, baking soda, cornstarch, and salt.
- Slowly add the flour mixture to the sugar mixture, stirring until combined.
- Using a 1 inch scoop, scoop out cookie dough balls and place on a plate; cover and chill in the refrigerator overnight.
- Remove the cookie dough balls from the refrigerator and let sit for 20 minutes before baking.
- This allows them to thaw and spread out a bit before baking.
- Heat the oven to 350 degrees.
- Line cookie sheets with parchment paper.
- If desired, (and what kid wouldn’t want this) place sugar or sprinkles in a shallow bowl.
- Roll each cookie dough ball through the sugar/sprinkles completely coating the outside.
- Place the cookies 2 to 3 inches apart on the prepared cookie sheets.
- Bake 10 to 12 minutes or until golden brown.
- Allow the cookies to cool for about 5 minutes on the cookie sheets before moving them to cooling racks to finish cooling.
Makes 2 dozen cookies.
This dough will freeze well. So, I would double the recipe if I were you and freeze half of it. I should have. These cookies were… just… that… AWESOME!
What’s your favorite cookie recipe?
Have a blessed day!
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