Coconut Oil Sugar Cookies Recipes

Steps:

• 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.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside.
• Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
• Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.
• Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

Steps:

• Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill ½ hour. Shape into ½ inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.