Best Sunflower Cookies Recipes

SUNFLOWER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
• Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

SUNFLOWER SEED COOKIES

Steps:

• In a bowl, cream butter, shortening and sugar. Add water and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in sunflower sees. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 11-13 minutes or until lightly browned. Remove to a wire rack to cool.

TRIPLE CHOCOLATE COOKIES WITH COCONUT CHIPS AND SUNFLOWER SEEDS

Steps:

• Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
• Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10-15 minutes.
• Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
• Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won't fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don't want to overbake), 15-20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
• Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.

CRISP SUNFLOWER COOKIES

Steps:

• In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels., Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown.

OATMEAL SUNFLOWER SEED COOKIES

Steps:

• Cream butter and both sugars well.
• Add dry ingredients.
• Mix well.
• Drop by teaspoons onto a well greased cookie sheet.
• Bake at 350° for 12-15 minutes.

OATMEAL, RAISIN, SUNFLOWER SEED COOKIES

Steps:

• Preheat oven to 325°F Mix all ingredients together in mixing bowl. Form into 1" balls and place on ungreased cookie sheet. Bake for 12 to 15 minutes.
• If you find them hard to form into the 1" balls, add a tiny bit of water to the recipe to make it less crumbly.

SOUTH DAKOTA SUNFLOWER SEED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.
• Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

SUNFLOWER SEED BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Stir together flour, baking soda, baking powder and salt.
• In a separate bowl, beat together butter, Sunflower Seed Butter and both sugars until fluffy.
• Beat in eggs and vanilla.
• Gradually beat in flour mixture.
• Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours.
• Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ugreased baking sheets. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie.
• Bake for about 10 minutes, or until golden brown. Careful not to burn the bottoms. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.

CHEWY SUNFLOWER BUTTER COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
• Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
• Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
• Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

SUNFLOWER SEED-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix butter, eggs and food color. Stir in cookie mix until soft dough forms. Stir in remaining ingredients.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 9 to 11 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

SUNFLOWER SEED AND CHIP COOKIES

Steps:

• Cream together margarine, shortening, sugars, eggs, and vanilla.
• Stir in flour, salt, soda and oatmeal.
• Mix well and add in sunflower seeds and chips.
• Shape into balls, flaten slightly on ungreased cookie sheet. Bake at 350 for about 10 minutes.

VEGAN SUNFLOWER BUTTER COOKIES

Steps:

• Preheat oven to 350°F
• Sift together the ingredients from flour through salt.
• In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up.
• Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie.
• Bake for 10-12 minutes, just till nice and golden on the bottom.
• After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
• Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!

SUNFLOWER SUGAR COOKIES

Steps:

• In a large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes.
• Heat oven to 325 degrees. On a floured surface, roll dough to a 1/8-inch thickness. Cut into desired shapes. Transfer to ungreased baking sheets, and refrigerate until firm, 15 minutes. Remove from refrigerator, and transfer to oven to bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.
• Cover with a thin coat of royal icing, and allow to dry for 24 hours. Using a pastry bag fitted with a coupler and #3 or #4 tips, pipe designs onto cookies. Use a #70 tip to create the "leaves."

RAISIN-SUNFLOWER SEED-VANILLA-COOKIES

Steps:

• Preheat the oven to 190°C/375°F.
• Place raisins in a bowl and pour hot water over them. Put aside.
• Cream butter and sugar in a big bowl. Add egg and vanilla.
• Mix in flour, salt, sunflower seeds/nuts and oats. Mix well. Drain raisins and fold into mixture.
• Using your hands, take off portions of dough roughly the size of a ping-pong ball and roll into balls.
• Place on a paper-lined baking sheet with a little space in between and bake for 12-15 minutes or until slightly browned.

SUNFLOWER DROP COOKIES

Steps:

• In a large mixing bowl, cream together sugar and butter or margarine. Beat in eggs and vanilla.
• Stir in flour, salt and baking soda. Add coconut and sunflower seeds. Mix together well.
• Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

CRISPY SUNFLOWER COOKIES

Steps:

• In a large bowl, cream the shortening, butter and sugar. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in coconut and sunflower kernels. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 4 minutes before removing from pans to wire racks.

INDIAN SUNFLOWER COOKIES

Steps:

• Cream oil, brown sugar, egg and vanilla. Add flour, soda, salt (unless seeds are salted). Add oats and sunflower seeds.
• Cook @ 350 degrees 10-15 minutes.

CRISPY SUNFLOWER COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Add dry ingredients. Stir in oats, coconut and nuts. Chill and shape into balls. Place oncookie sheet and bake at 350 degrees for 12-14 minutes.

SUNFLOWER SUGAR COOKIES

Steps:

• Mix and sift dry ingredients.
• Cut in the shortening.
• Add mixture of beaten eggs and milk.
• Add flavoring.
• Allow to sit in refrigerator for at least an hour.
• Roll out on floured board, 1/4 inch thick.
• Cut our with cutters.
• Place on greased baking sheet at 375 for 8 to 10 minutes.

SUNFLOWER KERNEL COOKIES

Steps:

• In a bowl, combine the raisins, apricots and apple juice; set aside. In a bowl, cream butter and sugars. Add egg and mix well. Combine flour, oats and baking powder; add to the creamed mixture. Stir in raisin mixture and 1/3 cup sunflower kernels. Chill. , Shape dough into 1-in. balls and place 2 in. apart on greased baking sheets; flatten slightly. Sprinkle with the remaining sunflower kernels. , Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks.