No-roll sugar cookies with coconut oil

1. Cream coconut oil and sugar until light and fluffy. Beat in egg and vanilla until ingredients are well incorporated.

2. Mix the remaining ingredients in a separate bowl. Add dry ingredients to the creamed by stirring in approximately 1/3 of the dry mixture at a time. Beat lightly to combine ingredients between each third.

3. Cover with plastic wrap and refrigerate for 30 minutes. After chilling, shape dough into 1-inch balls, roll each one in granulated sugar and placed on a greased cookie sheet at least two inches apart.

4. Flatten each dough ball with the bottom of a drinking glass. Each cookie should be approximately ½-inch thick. Dip the glass in sugar if it starts getting sticky.

5. Bake for 10-12 minutes in a preheated 350-degree oven. Cookies should be set but not browned.

6. Remove from oven and cool for 1-2 minutes before using a spatula to transfer to a wire rack. Decorate after cookies are completely cooled.