Follow the steps in order for the best result.
Begin by preheating your oven to 375°F (190°C).
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed.
In a separate, larger bowl, cream together the softened butter, chilled sunflower seed butter, granulated sugar, and packed brown sugar. Beat with an electric mixer until the mixture is light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 2-4 hours, or until the dough is firm enough to handle. This chilling process is crucial for preventing the cookies from spreading too much during baking.
Once the dough is chilled, roll tablespoon-sized portions of dough into smooth balls using your hands. Place the dough balls onto ungreased baking sheets, leaving about 3 inches between each cookie to allow for spreading.
Lightly dip a fork into flour to prevent sticking, and then gently press the fork onto the top of each cookie to create a criss-cross pattern.
Bake the cookies for approximately 10 minutes, or until they are golden brown around the edges. Watch them carefully to prevent burning the bottoms.
Remove the baking sheets from the oven and let the cookies cool on the sheets for a minute or two before transferring them to wire racks to cool completely. Enjoy!