When you want to eat something savory, you can easily make these sunflower seed cookies!
Today I want to share my savory sunflower seed cookies. After making so many sweet cookies and testing them, that’s what I need! Some savory cookies! Sunflower seeds give me all the salt I need.
They are melt-in-your-mouth cookies and very easy to make.
I start by mixing flour, salt and sugar in a medium bowl. A little amount of sugar always gives a nice taste to savory cookies.
Later I cream the butter. Then I add the egg and mix well. Finally, I add in the flour mixture and mix until all totally combined.
After the dough is ready, I roll the dough into 25 grams balls. Alternatively, you can divide the dough equally into 20 pieces and roll each into a ball as this recipe makes 20 cookies. I flatten them with a measuring cup. That’s the method I use in my 4 Ingredient Easy Cookies recipe where you can see step by step pictures. The only exception in this recipe is that I don’t use a fork to give a shape after flattening them.
After you give shape, you have two options:
You can glaze them with an egg yolk. I already had egg yolk from my Flourless Hazelnut Cocoa Cookies so I glazed some of my cookies with an egg yolk. But if you don’t want to use an egg yolk for some reason- you may need whole egg for some other recipe, you can glaze them with milk too. I glazed some of my cookies with milk which also works well for gluing the sunflower seed. When I glaze the cookies with egg wash, they look shinier than milk glazed cookies but both of them are tasty.
Finally, I bake them for 15 minutes. After I take them from the oven, I keep them on the baking sheet for 15 minutes.
Enjoy your savory sunflower seed cookies!
Savory Sunflower Seed Cookies
If you want to eat something savory, you can make these melt-in-mouth sunflower seed cookies!
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 150 g (2/3 cup) butter, at room temperature, cut into cubes
- 1 large egg
- 6 g (1 teaspoon) salt
- 5 g (1 teaspoon) sugar
- 45 g (1/3 cup) sunflower seeds
- 15 g (1 tablespoon) milk OR egg wash (1 egg yolk+1 teaspoon water)
Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Combine flour, salt and sugar in a medium bowl and set aside.
Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with rubber spatula to be sure they are all mixed.
Add in the flour mixture and mix well until the dough comes together.
Take 25 gram pieces ( a little bit more than 1 tablespoon can take) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 20 pieces and roll each into a ball as this recipe makes 20 cookies. Press the balls preferably with a flat-bottomed glass or a measuring cup to flatten them evenly or with the palm of your hand.
Glaze the cookies with milk or egg wash them by mixing 1 egg yolk with 1 teaspoon of water. Sprinkle the sunflower seeds on top of them.
Bake for 15 minutes until the edges change color. Remove the cookies from the oven and let them cool for 15 minutes on the baking sheet before transferring them to a wire rack to completely cool.
The nutrition information above is an estimate that is provided by an online nutrition calculator.