Raisin Sunflower Seed Vanilla Cookies
Delight your taste buds with these irresistible Raisin Sunflower Seed Vanilla Cookies—a perfect blend of sweet and nutty flavors that will elevate your cookie game. These cookies are made with rich, creamy butter, a touch of vanilla extract for that classic aroma, and a mix of granulated and brown sugar to achieve the perfect balance of sweetness and chewiness. Packed with bursts of juicy raisins and crunchy sunflower seeds, every bite delivers a satisfying texture and wholesome flavor. Easy to prepare in just 15 minutes of prep time, these cookies bake to golden perfection in under 12 minutes, making them ideal for a quick homemade treat or a delightful addition to any dessert table. Whether you’re looking for a tasty snack or a unique cookie recipe to impress your guests, this batch yields 24 delicious cookies that can be enjoyed fresh or stored for later. Perfect for sharing, gifting, or savoring with a cup of tea or coffee!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 75 grams light brown sugar
- 2 teaspoons vanilla extract
- 1 piece large egg
- 175 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams raisins
- 50 grams sunflower seeds
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the creamed mixture. Beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the raisins and sunflower seeds using a spatula to evenly distribute them throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with the palm of your hand or the back of a spoon to form discs.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 401.3 g | 146% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 243.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 222 mg | 17% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
