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Export 8 ingredients for grocery delivery
Step 1
In a medium bowl, whisk together the flour, baking soda and salt.
Step 2
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).
Step 3
Add in the egg, egg yolk, vanilla and almond extract and beat again for about 30 seconds, until well combined.
Step 4
With the mixer on low, add in the flour mixture and mix until combined. If using, gently fold in the sprinkles with a spatula.
Step 5
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).
Step 6
Transfer to the refrigerator and chill for about 1 ½ to 2 hours.**
Step 7
Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
Step 8
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.)
Step 9
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.
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