Dairy-Free Coconut Oil Sugar Cookie Recipe
Get ready to add a fresh twist to your holiday baking with these dairy-free coconut oil sugar cookies! Light, soft, and irresistibly sweet, they’re everything you love about classic sugar cookies but made with coconut oil for a unique flavor and all-natural goodness. Let’s break down exactly what you’ll need and how to bake these perfect cookies.
Yield: 20 cookies
Equipment
- Large Baking Sheet (or two depending on the size of your tray)
- Mixing Bowl
- Whisk
- Sift OR separate mixing bowl to mix dry ingredients in
Instructions
- 1/2 cup coconut oil (Room Temperature)
- 1 cup granulated sugar
- 2 large eggs (Adds moisture, and holds shape to keep from spreading)
- 2 TBSP pure vanilla extract
- 1/2 teaspoon almond extract (optional, nutty flavor)
- 2 cups all-purpose flour
- 1/2 TSP baking soda
- 1/2 TSP baking powder
- 1/2 teaspoon salt
Notes
Preheat your oven to 350°F (175°C) and get your baking sheet pan. The coconut oil makes it easy to lift from the tray, so there's no need for parchment paper, unless you prefer easy cleanup!
Cream the coconut oil and sugar. In a large mixing bowl, combine the softened coconut oil and sugar with a whisk by hand.
Add the wet ingredients. Mix in the egg, vanilla extract, and almond extract (if using). Beat until everything is well combined.
Sift the dry ingredients in. Add the flour, baking soda, and salt. You could do the sugar in this step if you use crumbly sugar like cane sugar, to sift in as well. I like to sift to ensure it will be a smooth batter, but if you don't have a sifter, mix well in a separate bowl first.
Roll and shape by hand. Scoop tablespoon-sized balls of dough and roll them between your hands. Place them on the prepared baking sheets, about 1-2 inches apart. Flatten them slightly with the bottom of a glass or your palm.
Bake. Pop the cookies into the oven for 8-10 minutes. The key is to not overbake for soft, chewy centers!
Cool and enjoy. Let the cookies rest on the baking sheet for a couple minutes, then transfer them to a plate or cooling rack (or a cutting board works too). Once completely cool, they’re ready to be decorated or eaten as-is.