If you like crisp on the outside and chewy on the inside kind of cookies, these coconut oil sugar cookies are for you! Finished with buttercream icing on top, they’re a delightful treat that’s sure to satisfy any sweet tooth.
I was wanting to make a coconut oil-based sugar cookie for some time now so I was determined to make the best version I could–one that was just as good, if not better than an all-butter recipe cookie. Little did I know it would take me the better part of two whole days and several batches of trial and error later to achieve this recipe. The first batch I made was too crumbly. The second, too cakey, so this one is both crumbly (but not TOO much) as well as chewy. They’re what sugar cookies are meant to be!
I used Golden Barrel raw sugar, so you can see that the cookies are a bit darker than if regular white sugar is used. Plus they didn’t flatten out a ton, as my other runners-up did. I still pressed the dough down after I formed these into balls and set them on the cookie sheet. They just didn’t spread as much; making for a plump little cookie treat.
I used a basic buttercream icing recipe, allowing the butter in the icing to play center stage. Pairing that with the chewy texture of the cookie, it’s a match made in cookie heaven.
These cookies come together really quickly–the batter takes all of five minutes to whip up, then in the oven for about 10 minutes. The longest part is waiting for them to cool! Slather on some of that buttercream goodness, and you can have yourself a treat within 30 minutes. Bring them to share with coworkers or friends, and you’ll be everybody’s best friend!
This recipe would also make a great base for a fruit pizza. I think that’ll be on my to-do list here soon!
Crispy, chewy, with a buttery icing…try these coconut oil sugar cookies today!
Coconut Oil Sugar Cookies
Crispy on the outside and chewy in the middle, these coconut oil sugar cookies are sure to be a favorite!
Preheat oven to 350º F. Line cookie sheets with parchment paper or use baking stone.
Cream together coconut oil and sugar for several minutes until light and fluffy. Add egg and vanilla extract, mixing until well combined.
In separate bowl, measure flour, baking powder and salt, whisking to combine. Stir dry ingredients into batter until just combined.
Using a medium-sized cookie scoop, scoop up dough and roll into a ball with your hands. Place dough onto cookie sheet, spacing about 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned. Cool on rack.
Cream together butter, sugar, vanilla extract and half and half until whipped and airy. Spread icing over cooled cookies and store cookies in an air-tight container.
These are a household favorite! And they go great with caramel!