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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 :
- 1 1/4 cups white sugar
- 1/2 cup butter, softened
- 1/2 cup coconut oil
- 3 egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions :
Prep : 20M | Cook : 16M | Ready in : 30M |
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- 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.
Notes :
- Parchment paper can be used in place of greasing the baking sheet, if desired.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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