📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for perfectly baked cookies; otherwise, they might not bake evenly. Make sure you give your oven ample time to heat up completely.
2. In a large mixing bowl, cream together 1/2 cup (1 stick) of unsalted butter and 3/4 cup of granulated sugar using a wooden spoon or an electric mixer until light and fluffy. This step incorporates air, resulting in a better cookie texture and airy crumb.
3. Beat in 1 large egg and 1 teaspoon of vanilla extract. Add this gradually, ensuring it is fully incorporated into the butter-sugar mixture before adding more.
4. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures the leavening agents are distributed evenly throughout the dough.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing develops gluten, which can make the cookies tough. Mix it until it's just incorporated - you'll see some streaks of flour in the mixture and that's okay.
6. Stir in 1 cup of sunflower seed butter. Remember, your sunflower seed butter should be at room temperature so it incorporates well with the batter, otherwise, you'll find it to be a bit harder to blend completely.
7. Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. This will give the cookies plenty of room to spread without overlapping; otherwise, your cookies will become all wonky.
8. Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them—oven temperatures can vary, and you don’t want to burn them! It's better to slightly underbake them than overbake; they'll continue to cook slightly as they cool.
9. Remove from oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them to set. They will feel soft when you remove them from the oven, but this is normal; they will firm up as they cool.