This dairy-free sugar cookie recipe has been modified to use coconut oil instead of butter, giving these babies a coconutty taste. And if you want to kick the fruitiness up a notch, you can invite a little lemon zest to party! These cookies are bright in flavour and perfect for the warm months.
Dairy-Free Sugar Cookie = Coconut Oil
If you have never baked with coconut oil, there are a couple of things to know. Coconut oil can replace butter in a lot of things, but the consistency is less soft and chewy. Coconut oil comes in a solid form and can harden the dough quickly. Often the key to a good cookie is mixing the sugar and butter together for a long time to make it light and fluffy. This doesn’t happen with coconut oil as easily or pretty much at all.
In my mind, you could probably beat the coconut oil and sugar together like you would with butter. I’m not sure if that’s true because I don’t own any beaters! What I do is melt the oil. It doesn’t take a lot of heat to turn the oil into a liquid, I just pop it over a double boiler and leave it for a minute or so. You can probably microwave it, but I don’t have one of those either. My kitchen is seriously old fashion that way! Once the oil has liquified, you have to work pretty quickly until you add the egg because you don’t want the oil to harden.
Most sugar cookie dough is refrigerated for a couple of hours before rolling it out, you still need to do that with this dough, just not as long. This sugar cookie dough is harder to work with when cold than regular dough and it may be a bit crumbly when first rolling it out. Once the dough warms, rolling and cutting gets easier. I recommend working in smaller batches to have better dough control.
We made these cookies over Easter and they were a hit. So much so we had to hide them because my one nephew was eating them like they were popcorn! I think this in part due to the icing.
The icing was inspired by EBL Food Allergies’ dye-free icing, which is ridiculously easy to make. 😍 We made ours with coconut milk, icing sugar, and raspberries. Swapping fruit for food colouring keeps it natural and brings a bonus flavour to the cookies. Win-win, baby!
Whether it’s Easter or you are in need of a weekend activity for the kids, these cookies are fun to make and, even more, fun to eat!