SUGAR COOKIE RECIPE WITH OIL RECIPES

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COCONUT OIL SUGAR COOKIES RECIPE | ALLRECIPES



Coconut Oil Sugar Cookies Recipe | Allrecipes image

This is a variation on the sugar cookie using coconut oil. It tastes similar to a shortbread cookie, but they are very moist and delicious. Roll tops of cookies in sugar and/or colored sugar before baking for a festive treat. Cinnamon and sugar works well, too.

Provided by Kristonia

Categories     Shortbread Cookies

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 32 cookies

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
  • 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 baking sheet.
  • Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

Nutrition Facts : Calories 245.3 calories, CarbohydrateContent 29.3 g, CholesterolContent 53.7 mg, FatContent 13.6 g, FiberContent 0.5 g, ProteinContent 2.4 g, SaturatedFatContent 9.9 g, SodiumContent 127.8 mg, SugarContent 15.7 g

SUGAR COOKIE BARS RECIPE - NYT COOKING



Sugar Cookie Bars Recipe - NYT Cooking image

These sugar cookie bars, which are adapted from “American Girl Cookies,” are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick.

Provided by Margaux Laskey

Total Time 40 minutes

Yield 20 bars (One 9-by-13 pan)

Number Of Ingredients 15

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
2 3/4 cups/350 grams all-purpose flour
1/2 teaspoon fine sea salt
1 (8-ounce/225-gram) package cream cheese, at room temperature
1 1/2 cups/300 grams granulated sugar
1 large egg
2 teaspoons vanilla extract
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
2 cups/245 grams confectioners’ sugar
1 tablespoon milk or heavy cream, plus more as needed
1 teaspoon fresh lemon juice, plus more as needed
1 teaspoon vanilla extract, plus more as needed
1/4 teaspoon fine sea salt
A drop or two of gel food coloring (optional)
Assorted sprinkles, for decorating (optional)

Steps:

  • Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
  • Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
  • Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
  • Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
  • Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

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