A delicious Raspberry Sugar Cookie Tart topped with a layer of cream cheese frosting, a few raspberries and lightly dusted with powdered sugar.
Cream together both sugars, coconut oil, butter, eggs, and vanilla.
In a separate bowl mix together flour, cream of tartar, salt, and baking soda.
Add dry ingredients to wet ingredients; mix well. Roll into golf-ball sized balls and roll in granulated sugar. Press slightly (they will not flatten too much during baking).
Bake at 350 F for 10-11 minutes. Do not over bake. Cool completely before frosting.
Adapted from It's Always Autumn