Guys, I did it.
I did it, I did it, I DID IT!!!
I made a batch of cut out sugar cookies, and they weren’t a total failure. In fact, they were the exact opposite. They were phenomenal. It’s a miracle!
And not only were these cookies a success, but they were also a success made out of coconut oil instead of butter, so they’re vegan as well. It just keeps getting better and better!
(But seriously though, I started jumping up and down when they came out of the oven. That’s how excited I was to actually make sugar cookies and not fail)
So… let’s break things down. These cookies are soft and tender; no rock hard sugar cookies here. They also roll out beautifully, and (for the most part) don’t break apart while trying to transfer to a cookie sheet. Just make sure you don’t roll them too thinly, or else they will break or burn in the oven, and nobody wants that.
Another quick note: make sure you don’t use cold milk. It needs to be warm, because otherwise it will cause the coconut oil to resolidify and not blend into the dough, which is pretty much the opposite of what you want. Another trick is to stick the cut out dough into the freezer before baking. This helps the cookies to keep their shape while in the oven, so you can keep the random assortment of people, stars, trees, and houses you’ve made (or whatever cookie cutters you have on hand).
As you can see, I haven’t decorated my cookies, but that doesn’t mean you can’t! Go wild with sprinkles, icing, glazes, or anything else that suits your fancy or upcoming party theme.
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Coconut Oil Sugar Cookies
Note: I wish I could say this genius recipe came from my own brain, but of course it didn’t. It’s courtesy of Oh Ladycakes (this is a dynamite blog; go check it out!). And as Ashlae says on her site, make sure that you follow the recipe exactly, otherwise they will not turn out correctly.