Wesson Recipes

Sunburst Star Sugar Cookies

Product Locator

Cooking Time

12 minutes

Prep Time

40 minutes

Serving Size

24 cookies

Brighten your cookie jar with Classic Wesson Sugar Cookies—soft, tender, and ready to be transformed into colorful seasonal creations. Made with Wesson Canola Oil, this easy dough comes together smoothly and rolls out beautifully, making it perfect for cutting into cheerful shapes like suns, flowers, and other spring-inspired designs.

Using oil instead of butter creates a dough that’s easy to handle, quick to mix, and reliably soft with lightly golden edges. It’s a simple, fuss-free base that lets creativity shine. Tint the dough with vibrant gel colors, add a hint of lemon zest or almond extract, or finish with sprinkles for a playful pop. Whether you’re baking with kids, prepping for a seasonal celebration, or simply adding a little brightness to your week, these cookies are as fun to decorate as they are to eat.

No complicated steps, no chilling for hours—just a dependable, versatile sugar cookie that holds its shape and delivers classic flavor every time. From sunny shapes to edible masterpieces, these are the sweet little canvases that make spring baking feel effortless and joyful.

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CONTAINS:

dairy, eggs

Ingredients

Sugar Cookie Dough

Wesson Canola Oil 1/2 cup.

Granulated sugar 1 1/4 cups.

Eggs 2 .

Half & half cream 6 tbsp.

All-purpose flour 3 1/2 cups.

Baking powder 1 3/4 tsp.

Gel food colors: pink, yellow, orange as desired.

Method

Sugar Cookie Dough

In the bowl of a stand mixer or using a handheld mixer, cream together Wesson Canola Oil, sugar and eggs until well combined. Add cream and vanilla and mix to combine.

In another bowl, whisk together flour and baking powder. Stir into oil mixture and blend well. Color cookie dough as desired.

Roll dough to 1/4” to 1/8” on lightly floured parchment paper. Transfer dough with paper to a baking sheet and chill for 20 minutes.

Assembly Method

Preheat oven to 325°F.

Cut cookies out with your favorite cookie cutters and bake on parchment lined baking sheet for 12 minutes or until bottoms are very lightly golden. Place cookies on wire rack to cool and store in an airtight container.

Tip: we colored our dough using gel food coloring and created fun designs by swapping shapes from both colors.