If I could pick one of my favorite baking ingredients to have an abundance of — in addition to Greek yogurt, obviously — it’d be coconut oil. Just opening a jar of it, you’re overwhelmed with the sweet and refreshing aroma… it’s almost like you’re on a warm, tropical island. Almost.
I’ve made cakes and cupcakes with coconut oil in the past, and I absolutely love using it in homemade granola. A couple weeks ago, my friend Averie inspired me with her coconut oil white chocolate cookies, and I knew it was time to venture into coconut oil cookie land. <– this is a very magical land.
No butter is used in these cookies — all of the fat comes from the coconut oil, and I couldn’t love it more. The cookies are pretty moist for a sugar cookie, and have great texture — crisp on the outside, chewy inside.
The actual flavor of coconut is very subtle, so if you’re not a huge coconut fan, you can still enjoy the cookies and the benefits of coconut oil. If you’re a coconut fan though, I wouldn’t be opposed to the idea of rolling these in some coconut flakes before they go into the oven… this time I rolled with sprinkles though… next time!
Oh, and one more thing… this dough freezes really well! I actually doubled my batch and froze half of the dough. I grabbed the frozen dough last night and let it thaw on the counter for a couple hours, and in “no time” I had a fresh batch of cookies without having to whip up another batch of dough!
[print_this]Coconut Oil Sugar Cookies
Simple sugar cookies made with coconut oil (instead of butter) give them a rich flavor, with subtle notes of coconut. Adapted from Averie’s Coconut Oil White Chocolate Cookies.
Makes about 1 1/2 dozen cookies
Prep time: 15 minutes
Cook time: 10 minutes
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup bread flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- Sugar (for rolling cookies, if desired)
For best results, prepare the dough the day before baking.
In a large mixing bowl, cream the coconut oil and sugar until smooth. Add the egg and vanilla; stir until mixed.
In a separate medium mixing bowl, stir the flours, baking soda, cornstarch, and salt. Add the dry ingredients to the wet ingredients, stirring until just combined. Form the cookie dough into 1.5 inch balls. Set the cookie dough balls on a large plate or baking sheet; cover and chill overnight (or at least 4 to 6 hours).
Once the dough is chilled:
Remove the cookie dough balls from the refrigerator about 20 minutes before baking (this will help them thaw out a bit and allow them to spread slightly as they bake).
Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.
If desired, place sugar or sprinkles in a shallow bowl. Roll each cookie dough ball through the sugar/sprinkles, coating the outside completely. Place the cookies about 2 to 3 inches apart on the prepared cookie sheets. Bake 10 to 12 minutes, or until the edges are just golden brown. Allow the cookies to cool for 5 minutes before removing from cookie sheets to cool completely. Store the cookies in an airtight container.[/print_this]