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.
Ingredients
- ¼ cups white sugar: 1 piece
- butter: 0.5 cup (softened)
- coconut oil: 0.5 cup
- egg yolks: 3 piece
- ½ teaspoons vanilla extract: 1 piece
- ¼ cups all-purpose flour: 2 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly or line with parchment paper.
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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.
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Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto the prepared baking sheet.
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Bake in the preheated oven until tops are cracked, 10 to 12 minutes.
