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!