Sugar Cookies, simple, delicious and a favorite

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love cookies for dessert, and these simple sugar cookies are perfect. They are just right on their own, but make a nice add-on to a fruit bowl. You may frost them and add a few sprinkles if desired or enjoy them my favorite way, straight out of the cookie jar!

Simple and delicious Sugar Cookies.
Sugar Cookies

 Sugar Cookies
adapted from Dinners for a Year and Beyond!
350-degree oven

1/3 c butter
1/3 c coconut oil
3/4 c sugar

1 egg
1 t vanilla

1 3/4 c flour 
1/2 t salt
1 t baking powder

Beat butter, coconut oil and sugar until fluffy,

Add egg and vanilla, beating well. Add flour, salt, and baking powder. Combine well.

Drop by 2 T measures or use a 2 T cookie scoop, placing dough onto prepared cookie sheet.

Bake 14-16 minutes, bottoms will be light golden brown.

Sugar Cookies, a simple and delicious family favorite.
Sugar Cookies.

Let cool on baking sheet 8 - 10 minutes, remove to towel or wire rack to finish cooling. Of course, they are delicious warm also!

Makes 16 cookies.

You may also enjoy these whole-grain versions of Sugar Cookies!


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  1. I'm glad to know that coconut oil can sub for crisco!

  2. HI there! I am your newest follower from the Friday blog hop! Lovely Blog:) You can find me at

  3. Someone else recently recommended using coconut oil as a healthy alternative to the other crappy stuff out there! I might have to try it too. Your cookies look great and I am also a HUGE popcorn addict. Yum!

  4. Melynda...thanks for giving me a very easy way to start learning how to incorporate Coconut oil in my baking. I've had a brand new jar un-opened sitting in my pantry yelling to be used ;o)

    Flavourful wishes,

  5. I think that the lard sold in the stores is hydrogenated so that it will hold that nice block shape. If you can find lard rendered at a butcher shop or small meat processing company, it will probably not be hydrogenated.

    I'm glad that I'm not the only one who uses coconut oil. I use coconut, olive and peanut oils, real butter and some bacon fat. Never shortening, margarine or canola oil. I'll have to try the coconut oil in cookies; I usually use butter as the substitute.

    (BTW, I would guess that coconut oil got a bad rep several years ago because producers of other kinds of oils wanted it to. )

  6. Sometimes the simplest things really are the best - and your cookies sound simply wonderful!!


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