Sugar Cookies

Cooking Time

12 minutes

Prep Time

25 minutes

Serving Size

14 servings

Classic, chewy, and topped with the dreamiest buttercream—these sugar cookies are the kind of treat that instantly feels like home. With their soft, golden edges and melt-in-your-mouth centers, they strike the perfect balance of sweet and satisfying.

Made with Wesson Vegetable Oil for a perfectly tender cookie base, this recipe is as approachable as it is impressive. The dough can be prepared ahead of time, making it simple to bake fresh cookies when you need them most—whether for holidays, birthdays, bake sales, or just because. Decorate with colorful buttercream rosettes and sprinkles for a fun, festive touch that’s sure to bring smiles all around.

These cookies are more than just a sweet snack—they’re a celebration in every bite. Share them with friends and family, or enjoy them warm from the oven with a glass of milk for the ultimate cozy moment.

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CONTAINS:

dairy

Ingredients

Dough

Granulated sugar 3/4 cup.

Brown sugar, packed 1/4 cup.

Wesson Vegetable Oil 1/2 cup.

Milk 1/4 cup.

Pure vanilla extract 1 - 2 tsp.

All-purpose flour 2 cups.

Corn starch 2 tsp.

Baking powder 1 tsp.

Baking soda 1/2 tsp.

Sprinkles or chocolate chips 1/4 cup (optional).

Buttercream

Cream, 35% 1/3 cup.

Powdered sugar, sifted 1 1/4 cups.

Liquid honey 2 tbsp.

Unsalted butter, softened 1 cup.

Pure vanilla extract 2 tsp.

Food coloring optional.

Method

Dough

In the bowl of a stand mixer, whisk together sugar, brown sugar, Wesson Vegetable Oil, milk, and vanilla extract.

In a separate bowl, whisk together flour, cornstarch, baking powder and baking soda to combine. Stir in sprinkles or baking chips if using.

Add wet ingredients to dry ingredients until combined. Cover dough tightly and refrigerate for 2 hours or overnight.

Buttercream

Prepare the buttercream by boiling cream. Pour cream into powdered sugar and whisk together until smooth. Strain through a fine strainer and let the cream cool completely.

In the bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until light and fluffy, scraping down the sides as needed.

With the mixer running on low, slowly add the cooled sugar mixture. Turn mixer to medium and beat for 8 to 10 minutes or until fluffy, scraping down the bowl as needed. Add food coloring as desired.

Assembly Method

Preheat oven to 350°F.

Scoop dough into 14 equal balls, approximately 2 tbsp each. Place on a parchment-lined baking sheet, spacing them 2″ apart.

Bake in the center of the oven for 10 to 12 minutes or until turning slightly golden around the edges. Remove the cookies from the oven and let them cool.

Once the cookies are cooled, pipe a buttercream rosette into the center of each cookie using a star tip. Decorate your cookies as desired.