Sunflower Drop Cookies

Sunflower Drop Cookies bring a delightful twist to a classic favorite, incorporating crunchy sunflower seeds for added texture and nutty flavor. With a tender crumb and sweet, buttery taste, these cookies are sure to become a new favorite treat.

Ready Time

45 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 cups chopped sunflower seeds

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped sunflower seeds. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use softened butter for the best results, as it will help to create a lighter cookie. If you don’t have unsalted butter, you can use salted butter and omit the 1 tsp of salt from the recipe.

Keep an eye on the cookies while they’re baking, as they can go from underbaked to overbaked quickly.

You want them to be lightly golden around the edges. If you want a crisper cookie, bake for the full 14 minutes.

If you prefer a chewier cookie, bake for 12 minutes.

These cookies freeze well, so you can store them in an airtight container in the freezer for up to 2 months. Simply thaw at room temperature when you’re ready to serve.