Crispy Sunflower Cookies Recipe
Crispy Sunflower Cookies Recipe photo by Taste of Home
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Crispy Sunflower Cookies Recipe

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These cookies are so yummy and so easy to put together. The ingredients are always on hand so they will be done in no time at all.—Margaret Janssen, Emery, South Dakota
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 30 servings


  • 1-1/4 cups shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup sunflower kernels

Nutritional Facts

2 each: 231 calories, 15g fat (5g saturated fat), 8mg cholesterol, 141mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream the shortening, butter and sugar. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in coconut and sunflower kernels.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 4 minutes before removing from pans to wire racks. Yield: about 5 dozen.
Editor's Note: This recipe does not use eggs.
Originally published as Crispy Sunflower Cookies in Birds & Blooms October/November 2000, p55

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