In the bowl of a stand mixer (or in a bowl with a hand mixer), place the butter, coconut oil, brown sugar, and cane sugar. Mix until creamed together, about 2 minutes.

Add the eggs and vanilla and mix for 1 minute until smooth.

Add the remaining ingredients and mix on low for 30 seconds until combined, then 1-2 minute more until totally smooth.

Form into a ball then wrap in plastic wrap and shape into a disc. Refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 350F. Remove the dough from the fridge. Let sit at room temperature for 10 minutes if the dough has been in the fridge for longer than an hour. Roll the dough out in-between 2 sheets of parchment paper.

Cut into desired shapes, then slide the parchment with the cookies onto a baking sheet and freeze for 15 minutes before trying to get the shapes out. (This helps them hold their shape and transfer to the baking sheet easier.)

Transfer the cut-outs to a lined baking sheet. Bake for 12-14 minutes, until set. Let cool on the pan for 3-4 minutes then transfer to a wire rack to continue cooling.

Repeat with the remaining dough. Frost and eat as desired. Enjoy!