You’ll prepare this one-pan, delicious dish over and over again! Before it even reaches the table, you’ll already be nibbling! Praise the Lord for another delicious recipe.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 32 cookies |
Ingredients
- 1 ¼ cups white sugar
- ½ cup butter, softened
- ½ cup coconut oil
- 3 egg yolks
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly or line with parchment paper.
- 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 the prepared baking sheet.
- Bake in the preheated oven until tops are cracked, 10 to 12 minutes.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 10 g |
| Sodium | 128 mg |
| Sugars | 16 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Well i was making the cookies and i didn’t have enough flour so instead i just did the recipe but added oatmeal and it was alright,i wish i could do the full recipe but this turned out good, knowing that i added some stuff
Followed exact infused recipe. Used stoneware so baked 4min longer. Made 30. I may have eaten some batter… Delicious and wellll edibles!!
OMG!!! These were so good!!! I didn’t have vanilla and I substituted the butter for more coconut oil(1 cup instead of half cup) and they turned out amaizing. I put sprinkles on some of them and they are super cute
These were just okay for me. They tasted like a coconut sugar cookie more than shortbread. I followed the recipe exactly except I used 1 tsp of coconut extract and 1/2 tsp of vanilla. Maybe that made them too sweet? Idk. The texture is great, they taste yummy but not what I would call shortbread.
Perfect recipe! Just be sure to measure and mix in the coconut oil in solid form, not liquified, I learned this keeps the cookies from spreading. This is my go to for sugar cookies now, “edible” or not…LOL
Wow! Way better than expected. In fact, possibly the best cookie I’ve ever eaten. A healthier option than their shorting based cousins. The coconut oil adds a lightness in texture and feel to the cookies crisp sweetness while remaining a subtle background flavor I really enjoy. Thanks for the great recipe, this is my new go to cookie.
I was a little low on coconut oil so I added a little extra butter, also I had essence of Pandan so I used that rather than vanilla. I got rave reviews for them!! Everyone who tries them loves them! Perfectly soft in the center, great coconut and butter flavor! Definitely will be a regular cookie I will make!!
I made 18 walnut(still in shell is what I pictured) sized balls and after 12 minutes they were still semi cookie dough texture in the middle. Very delicious though. I had read that they were super moist in another review, so hoping it’s cook thru! My family has already enjoyed more than half of them hahaha & coconut oil gives great flavor !
Super light and fluffy! Now, I ran out of white sugar so in the end I wound up using only about 3/4 cup of white sugar and 1/2 cup of light brown sugar, which has made it a little extra sweet. Also I used salted butter rather than unsalted. Since it didn’t specify in the recipe, I assumed that was fine— And it was!
Will definitely make again. These are rich and decadent cookies. I’m usually a shortbread girl using all butter. But this half and half ratio with virgin organic unrefined coconut oil and butter is a big difference to me! Smells great and tastes yummy! So now I’m going to dip them in some shiny royal icing!
I also used cannabis infused coconut oil and they’re delicious. Baffled as to how big your walnuts are. I ended up with 32 cookies. Actually 33 but I ate the batter for the last one.
For some reason mine had a slight flavor of burnt egg. Still pretty good though and a great flavor.
We used 1/2 wheat flour and kerrygold grass fed cow butter which has way more flavor than basic butter in my opinion. These cookies are really good!! Some sugar cookies are kind of boring. These had extra level yumminess. I think the coconut oil brings out more butter flavor! It wasn’t coconutty at all. They were absolutely delicious. I think this is my go to sugar cookie recipe now. The dough is crumbly though so don’t expect to easily roll it out for cutter cookies though we made it work for fun shapes.
Turned out nice and tender. I rolled half in cinnamon sugar and the other half in lavender sugar. These would be good for a tea party.
they were amazing and very tasty
I’m a bit of a cookie snob, and the cookies were awesome! First batch came out perfect. I used raw sugar buy almost melting the butter/coconut and mixing in the sugar. Let it sit hot for like five mins most, then mix in yokes and vanilla. Kinda looked like soft caramel and mixed nicely into a wet sandy dough. I was a bit worried but it held its form while i rolled some into a raw sugar/cinnamon mix. Like a shortcake cookie.
I infuse coconut oil with medical marijuana then bake with it. This is a yummy and easy recipe for coconut oil. I can eat 2 cookies at bedtime and it helps me stay asleep
These are very tasty. I’m trying to find more recipes using coconut oil. My husband doesn’t like the taste of coconut oil in some foods but I think it is disguised in these cookies, although i did roll them in cinnamon sugar. None the less, they are delicious, enjoying one right now .