Sunflower Butter Cookies

These scrumptious sunflower butter cookies are a delightful twist on classic peanut butter treats. With their light, fluffy texture and subtle nutty flavor, they’re perfect for a sweet treat any time of day.

And the best part?

They’re incredibly easy to whip up in just one bowl!

Ready Time

2 hrs

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 sunflower butter
1 cup white granulated sugar
1 large egg
1 tsp vanilla extract
colored sugar or chopped nuts for garnish (optional)

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, use an electric mixer to cream together the softened butter and sunflower butter until smooth and light. Gradually add the sugar to the butter mixture and continue beating until fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the flour mixture to the wet ingredients and mix until a dough forms. If desired, garnish with colored sugar or chopped nuts.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 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.

Yield: 7 cookies.

Notes

To make these cookies more festive, try using colored sugar or chopped nuts to match a specific holiday or theme. If you find that your sunflower butter is particularly thick, you may need to soften it slightly before using.

These cookies will be quite delicate, so be gentle when transferring them from the baking sheet to the wire rack.

Sunflower butter can be replaced with peanut butter if you’re looking for a variation, but keep in mind the flavor will be slightly different. For a crisper cookie, bake for 12 minutes.

For a chewier cookie, bake for 10 minutes.

Consider using a cookie scoop to portion out the dough for more uniform cookies. You can store these cookies in an airtight container at room temperature for up to 5 days.