Amazing Sugar Cookies

January 28, 2012

Sugar cookies are the little black dress of baking. They can be dressed up with fancy frosting or left plain to fit any occasion. Just like the little black dress it is the accessorizing that really makes them shine. That is why it is always important to have a great sugar cookie recipe in your bag of baking tricks, ready for whatever occasion demands them.

Even though I already posted a sugar cookie recipe I like (and a great gluten-free one as well) I think these may be my new favorites. They are crunchy, a bit flaky, not too sweet, and really easy to make. You don’t even need a mixer of any kind. Simply mix the ingredients in a bowl and roll out the dough. It is as simple as that. Oh, and they just happen to be vegan too! I love the way the coconut oil gives them an almost buttery flavor that is sure to have people coming back for more.

Since I do not have the time or energy these days to make fancy decorated cookies I simply sprinkled the cookies with coarse colored sugar before baking them (I use these sprinkles made with natural colors), but they would be fantastic decorated with a royal icing as well.

Amazing Sugar Cookies

½ c refined coconut oil, melted
6 tbs sugar
pinch salt
1 oz coconut milk or other non-dairy milk
1 tsp vanilla
1 ½ cup (7 oz) flour

additional coconut or other non-dairy milk for brushing the cookies
coarse sugar or sprinkles

Preheat the oven to 350.

Whisk everything together except flour. Gently whisk in flour until just combined. Roll out the dough between two sheets parchment to approximately 1/4 inch thick. Cut out desired shapes with a cookie cutter and transfer them to a parchment lined cookie sheet. Re-roll the scraps and repeat. Brush the tops of the cookies with coconut milk and top generously with coarse sugar or sprinkles. (If frosting with icing skip this step)

Bake the cookies until set and starting to brown just around the edges, approximately 9-11 minutes. Transfer to a cooling rack and cool completely.

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  1. You can never have too many great sugar cookie recipes. This one sounds like a keeper. I have the best memories of making then when I was little, the kitchen table covered in multiple colors of frosting oozing out of the corners of plastic baggies. And of course all of the sugary finger licking! Can’t wait to try this with my little ones.

  2. I was so excited to try this recipe, but the batter never came together. It seemed like it needed more liquid, though I followed the recipe exactly. The refined coconut oil I purchased (365 brand, Whole Foods) was in a jar and solid. Is this where my problem was? Would love help to figure this out!

    • I’m so sorry it didn’t work for you. Coconut oil is a solid at room temperature, but the cabinet I keep mine in is a bit on the warm side and therefore it is always in liquid state. I apologize for not making it clear in the recipe that the oil should be melted before using it. I have updated the recipe to reflect that. Did you throw out the batter? If not you could try warming it gently in a low oven until the oil melts. Don’t know for sure if that would work but it might be worth a try. I am so sorry it didn’t work for you the first time but I do hope you try it again.

      • Thanks so much! I’ll try that. Actually I just added a little more soy milk to the batter. I didn’t taste them but they’re off to my 6 ft 6 in son in college, and he eats everything!!!!

  3. Do you think I could still add vanilla flavor for those who don’t like the coconut taste but want the health benefits instead of crisco?

    • The refined coconut oil I use in these cookies does not have a strong coconut flavor so the cookies taste like vanilla sugar cookies. You could up the amount of vanilla or add some scraped vanilla beans to the dough if you really want the vanilla flavor to be intense.

    • It depends on the size of the cookie cutter, which is why I didn’t include an amount. I got about 2 dozen small cookies, but it really depends on the size and shape.

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