Sunflower Seed Butter Cookies


Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:


  1. Beat butter until fluffy.
  2. Add sugars and beat until light and fluffy.
  3. Add sunflower seed butter and beat until well blended.
  4. Beat in vanilla and eggs.
  5. Gradually beat in flour, baking soda, baking powder and salt.
  6. Cover bowl and refrigerate dough for 4 hours or more. Overnight is ideal.
  7. Preheat oven to 375°. If using pure convection oven preheat to 350°. Note: If you have a convection oven, you would use the convection setting if you are baking more than one cookie sheet at a time.
  8. Lightly grease cookie sheets. Click here to learn more about how to grease cookie sheets.
  9. Roll tablespoons of dough into balls with your hands. Place about 3-inches apart on cookie sheets.
  10. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie.
  11. Bake for about 10 minutes, or until golden brown; careful not to burn bottoms of cookies.
  12. Cool on baking sheets and transfer to wire racks to cool completely.


Makes about 4½ dozen cookies.

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Recipe from Trader Joe's Frequent Flyer, 2010.