Cover the bowl with plastic wrap, refrigerate the cookie dough for 2 hours.
Preheat oven to 350°F.
Prepare a baking sheet, layer it with parchment paper.
Roll the dough into the ball 1-inch size, put on the baking sheet. Flatten the dough with the fork. Repeat until all cookie dough uses up.
You can dip the fork in sugar before using it to flatten the dough. I skip this one.
Bake in the oven for 10 - 12 minutes until the bottom of the cookie lightly brown.
Leave the cookies to cool on the baking sheet for 5 minutes then move it to the wire rack.
Leave the cookies completely cool before putting them in the jar.
I use the dairy-free butter that has a soft consistency, feel free to use any butter you like, make sure the butter has to soften first by leaving it on the kitchen countertop until it is soft but not melted.
Do you make this Sunflower Seed Butter Cookies? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.