Sunflower Butter Cookies
A new favorite
Notes
I love peanut butter cookies so much but never make them because there is a peanut allergy in our home. I’ve been trying for years to find an alternative that still hits the same spot and I’ve finally done it! I hope you love these as much as I do.
This dough needs to chill for at least two hours, or overnight.
The last step of rolling in sugar is completely optional.
Ingredients
Yield: 1.5 dozen
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter (softened)
1/2 cup sunflower butter
1/4 cup shortening (Crisco)
1 Egg
2 tsp vanilla extract
1-1/4 cup all purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 cup coarse ground sugar (for coating)
Instructions
In a medium bowl combine flour, salt, baking soda, and baking powder. Set aside.
In a large bowl combine sugars, sunflower butter, butter, and shortening. Beat on medium speed until fluffy.
Add egg and vanilla to the butter mixture and beat on medium speed until combined.
Add flour mixture slowly to butter mixture, mixing well after each addition.
Once combined, cover the dough with cling wrap and set in the fridge for 2 hours.
After the dough has chilled, prepare a cookie sheet with parchment paper. Preheat oven to 350 degrees.
Pour coarse ground sugar into a small bowl.
Using a large cookie scoop (1-1/2 tablespoons), scoop chilled dough. Roll the dough into a smooth ball and drop and roll into the sugar to coat. Once coated, place on the prepared cookie sheet. Press down lightly on the dough ball to flatten into a disk.
Repeat step 8 until your cookie sheet is full. Place remaining dough back into the fridge while the first batch bakes.
Bake cookies for 10-12 minutes. After removing from the oven, let cookies sit on the sheet for 2 minutes before transferring to a cooling rack.