Coconut Oil Eggnog Cut-Out Sugar Cookies

Nobody will believe that these soft and chewy cut-out sugar cookies use coconut oil instead of butter! Use your favorite frosting or my eggnog icing to decorate them.

The triumphant return of the coconut oil cookies.

It’s happening again. In cut-out sugar cookies form. With eggnog. On a Monday. Things are fixing to go DOWN. ???

Oh, hi! Don’t mind me and my excessive amount of run-on sentences and emojiis. I’m just getting ready to blow your mind today. Are you ready? Because I’m SO freaking excited for all of us!

Simply because of the fact that I made us all some pretty dang gorgeous sugar cookies today. Healthy sugar cookies which is the part that’s undoubtedly going to blow your mind.

I’m still trying to find the pieces of mine, clearly. ?

Warning: Huge overload of sugar cookie photos within this post. Like lots. Please don’t hate me for bombarding you with so much cookie goodness?

Thanks. Here’s a virtual sugar cookie for you cause you rock. 😉

So tell me, guys. Are we or are we not COMPLETELY winning at health-ifying holiday sweets lately?? Check it out. —>

No butter. No refined sugar. In SUGAR cookies, I know! But this is totally real life, guys because…

Coconut oil and coconut sugar are stepping up to the spotlight. Can I get a WOO-HOO?! Because these cookies are totally even more soft and chewy than regular sugar cookies.

Let me say that again just for added emphasis. SO SOFT. SO CHEWY. Like to ridiculous levels.

PLUS the little added bonus that each cookie only contains 127 calories. Yeah, that’s the best news ever for all us can’t-stop-at-one-sugar-cookie peeps.

Or I could just say ALL of the peeps.

Like I said, this is real life. Honest!

Let’s talk dough. We’re using my trusty coconut oil cookie dough from this recipe, just because it’s so perfect. Cornstarch makes it extra soft, coconut oil keeps it chewy, AND we’re throwing in a little twist of eggnog that intensifies both the texture and the flavor to maximum levels of sugar cookie perfection.

As with all sugar cookie doughs, this one does require chilling, but the awesome part is that you can store the dough in the fridge for up to 4 days or in the freezer for 2+ months! Just plan ahead a little and you’ll be good to go.

Also, fun cookie cutters are REQUIRED once it comes time to cut out the cookies. Anything goes. 😉

Let’s touch briefly on the icing. You can use my super-simple eggnog icing recipe I include in the recipe below OR just use your favorite. Totally up to you, but please note that icing is also a required part of cut-out sugar cookies. I might cry if you leave those perfect little sugar cookies un-iced.

Actually I’m going to cry either way because these sugar cookies are just so darn perfect.

Please try them. Don’t wait another second because cookie-less seconds on a Monday make everyone sad.

And really there is NO sadness in sight once your cookie tins are full of these gems.

↑↑↑ Truth. ♥

Save To Recipe Box Saved!

Print Pin

No ratings yet

Coconut Oil Eggnog Cut-Out Sugar Cookies

Nobody will believe that these soft and chewy cut-out sugar cookies use coconut oil instead of butter! Use your favorite frosting or my eggnog icing to decorate them.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Cook ModePrevent your screen from going dark

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 2 dozen cookies

Calories 127kcal

Ingredients

• 2 cups white whole wheat flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil softened
• 3/4 cup coconut sugar or brown sugar
• 1 large egg
• 6 tablespoons eggnog
• 1 tablespoon vanilla extract
• EGGNOG ICING or frosting recipe of your choice
• 1 cup powdered sugar
• 2-3 tablespoons eggnog

Instructions

• In a medium bowl, combine flour, cornstarch, baking soda, and salt. Set aside for a moment.
• In a large bowl with a handheld electric mixer, beat coconut oil and sugar on medium speed until completely smooth and creamy. Beat in egg, eggnog, and vanilla until smooth. Mix in dry mixture until mixture forms a very thick cookie dough. Wrap dough in plastic wrap and chill 1-2 hours or until completely firm. (dough may be refrigerated up to 4 days or frozen up to 2 months)
• Preheat oven to 350F. Line several baking sheets with parchment paper. Set aside. Once dough is firm, remove from fridge and divide into 3 portions. On a floured surface, roll dough portions out to 1/4-in thickness. Cut out dough using cookie cutters and place cut-outs 2-in apart on prepared baking sheets.
• Working in batches, bake cookies at 350F 9-10 minutes or until edges of cookies begin to turn golden. Remove from oven and cool on baking sheet 5 minutes before transferring to a wire cooling rack to cool completely.
• Make the icing OR frosting recipe you desire: In a small bowl, whisk powdered sugar and eggnog until smooth and creamy. Ice cooled cookies and let stand 10 minutes before serving. Enjoy!

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 19.1g | Protein: 1.8g | Fat: 5.3g | Saturated Fat: 4.2g | Polyunsaturated Fat: 1.1g | Cholesterol: 11mg | Sodium: 81mg | Fiber: 1g | Sugar: 11.8g

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

Healthy holiday treats are my middle name! —>

Healthy Cashew Butter Cookie Dough Bark

Maple Spice Candied Pecans + Almonds