Sort ingredients
hwilhite
QR Code
Listen
Pdf
In a medium bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar on medium for 2 minutes, until sort of fluffy (it won’t look quite the same as with regular butter).
Add in the egg, egg yolk, vanilla and almond extract and beat again for about 30 seconds, until well combined.
With the mixer on low, add in the flour mixture and mix until combined. If using, gently fold in the sprinkles with a spatula.
Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of the dough and form into balls about 1 ½ inches in size. Roll in the sugar OR gently press the tops with extra sprinkles, then place on the plate (they can be touching / close together).
Transfer to the refrigerator and chill for about 1 ½ to 2 hours.**
Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. (If baking in batches, keep the remaining dough balls in the fridge.)
Bake for about 10 to 12 minutes, until the cookies are just set (they’ll look a little underdone in the centers but that’s okay - don’t over bake!). Let the cookies cool for about 10 minutes, then remove to a wire rack.