Roll out cookies

Roll out cookies

Roll out cookies

Yield: 10-12 cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

A small batch of roll out cookies perfect for making any shape.


Wet ingredients

  • 1/4 cup (54.6g) coconut oil
  • 1 Tbsp. milk
  • 1/3 cup (67g) white sugar
  • 1/2 (24g) egg
  • 1/2 tsp. amaretto
  • 1/4 tsp. vanilla extract

Dry ingredients

  • 1 cup (120g) all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt


  1. Put coconut oil in the freezer for 10 minutes. Whisk together dry ingredients and set aside.
  2. Add coconut oil to a stand mixer along with milk and sugar. Beat on medium speed for 1 minute until light and fluffy.
  3. Add in remaining wet ingredients. Mix until combined.
  4. Add 1/3 of the dry ingredients to the mixing bowl. Mix on medium speed until fully incorporated. Scrape down the sides of the bowl.
  5. Repeat with the remaining dry ingredients, adding them in two parts, mixing and scraping the bowl in between. Once all dry ingredients have been added, mix dough for another 15 seconds.
  6. Roll dough out onto a silicone mat, using flour to coat the rolling pin, if needed. Place rolled out dough in the fridge for 5 minutes to slightly firm up.
  7. Use cookie cutters to cut out cookies. Reroll and chill the dough, as needed.
  8. Once cookies have been cut, bake at 375°F for 6-9 minutes, until edges begin to turn golden. Remove from oven, then allow to cool on a baking rack.


Frost with small batch icing.

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