Best 14 Sunflower Cookies Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

SUNFLOWER COOKIES

Steps:

• In a large bowl, combine the oil, honey, eggs and vanilla. Combine the flour and salt; gradually add to honey mixture and mix well.(dough will be very soft). Stir in sunflower kernels., Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

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.

SUNFLOWER SEED COOKIES

Steps:

• 1. Preheat oven to 350°. Line cookie pans with parchment or silicone mats. Make sure butter is softened to room temperature.
• 2. Blend together the butter, honey or sorghum, eggs, and vanilla. Stir together the flour, soda, and salt. Stir the dry ingredients into the creamed mixture. Fold in the oats, sunflower seeds, and coconut.
• 3. Drop by tablespoons 2" apart on prepared baking sheets. If desired, press about 1/2 teaspoon additional sunflower seeds on top of cookies as decoration, flattening cookies slightly.
• 4. Bake at 350° about 12-15 minutes, until golden brown. Allow to cool on pans about 3 minutes; then remove to wire rack to finish cooling.