I love sugar cookies. I always have. When I was little I loved the butter sugar cookies topped with those chocolate colored candies you could buy at the mall, then I grew fond of the lemon scented sugar cookie. I’m telling you right now, I’m pretty obsessed with these no butter sugar cookies lately. I have another sugar cookie recipe that uses butter and it is also amazing too. It’s like being a parent, “no child is the favorite” both recipes are great! I guess the best part is that whether you have butter in the house or not you can bake and better yet EAT sugar cookies!! This recipe makes one dozen cookies. I like to make small batches of cookies so they aren’t hanging around. You are more than welcome to double the ingredients listed. The recipe works just as well.
Tools
- Two baking sheets
- Parchment paper
- Glass bowl
- Measuring cups
- Measuring spoons
- wooden spoon
- Spatula
- whisk
- cooling rack
- Pot holders
- Tablespoon or large soup spoon for scooping dough
- plate or small bowl
Ingredients
- 3/4 cup of white sugar + 2 Tablespoons for rolling dough into
- 1/2 cup of coconut oil*
- 1 egg
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
Preheat oven to 375 degrees. Tear sheets of parchment paper to fit cookie sheets. Mix the oil, sugar, and egg until smooth. Add flour and baking soda and mix until a soft dough forms. Scoop dough so you have about 2 inch balls (like a golf ball). Roll dough lightly in the two tablespoons of sugar. Place six cookies to a sheet spacing apart evenly. Lightly press down the balls as they won’t spread when they bake. Bake for 8-9 minutes. Let set for one minute before removing to a rack to cool. Let cool five minutes and then DEVOUR!!
DELISH TIP– You can use vegetable oil if you don’t have coconut oil. Just add 1/2 teaspoon of vanilla, coconut OR almond extract to your dough for flavoring.