Sunflower Sugar Cookies Recipes

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SUNFLOWER SUGAR COOKIES



Sunflower Sugar Cookies image

This is a little different then your ordinary sugar cookie. The addition of ground sunflower seeds gives it that extra flavor that makes people think twice about this cookie. I got this recipe from the 4-H cookbook from our area. Prep and cooking time does not include the refrigeration time.

Provided by mommyoffour

Categories     Dessert

Time 20m

Yield 24 cookies

Number Of Ingredients 11

3 cups flour
1 cup ground sunflower seeds
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups sugar
1 cup shortening
3 eggs, beaten
1 tablespoon milk
2 teaspoons vanilla
1 teaspoon lemon flavoring

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.

Nutrition Facts : Calories 225.6, Fat 12.3, SaturatedFat 2.7, Cholesterol 26.5, Sodium 125.6, Carbohydrate 25.7, Fiber 1.1, Sugar 12.8, Protein 3.8

CRISP SUNFLOWER COOKIES



Crisp Sunflower Cookies image

"This is the 'Sunflower State', and these crisp cookies feature sunflower seeds," says Karen Ann Bland of Gove, Kansas.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 12

3/4 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup sweetened shredded coconut
1 cup salted sunflower kernels

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.

Nutrition Facts : Calories 197 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CHEWY SUNFLOWER BUTTER COOKIES



Chewy Sunflower Butter Cookies image

I live in a peanut-free building, but sometimes I just need a peanut butter cookie. I was wracking my brain as to how to get this taste one day, and I came up with these. They more than fit the bill and I think that instead of craving peanut butter cookies, I'll be craving these from now on instead. The cookie vultures will wait around your cooling racks in droves - I know I had a couple! Total crowd pleaser and totally peanut free!

Provided by Alessandra Martellacci

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 50

Number Of Ingredients 12

1 cup shortening
1 cup crunchy sunflower seed butter (such as SunButter®)
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
1 pinch salt
½ cup candied ginger, finely chopped
½ cup dark chocolate chunks
⅓ cup raw sunflower seeds

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.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 12.4 g, Cholesterol 7.5 mg, Fat 7.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 32.7 mg, Sugar 6.3 g

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