These soft and sweet sand dollar cookies are a fun summer treat! With sliced almonds and a sprinkle of cinnamon sugar, they look like the real thing with no beach trip required.
I’ve always had a soft spot for summery desserts that feel playful but still deliver big on flavor. These sand dollar cookies are inspired by the seashells you might find while strolling along the shore.
They’re simple to make and just so cute. And their soft, chewy texture makes them reminiscent of a sugar cookie. The sliced almond “petals” give them that classic sand dollar look, and a quick sprinkle of cinnamon sugar brings warmth and just the right finishing touch.
Why You’ll Love These Sand Dollar Cookies
- Fun and summery. They look just like sand dollars! Perfect for beachy parties or just a little summer cheer.
- Soft and chewy. More sugar cookie than shortbread, with a tender texture.
- Almond and vanilla flavor. A hint of almond extract complements the sliced almonds on top.
- Easy to decorate. Just press a few almonds on top and sprinkle with cinnamon sugar. No piping or fancy tools needed.
Key Ingredients
You’ll find the full list in the recipe card below, but here are a few key ingredients to note:
- Butter – Softened unsalted butter gives the cookies a tender texture.
- Sugar – Granulated sugar for sweetness and a little cinnamon sugar on top.
- Egg – Just one egg binds everything together.
- Vanilla + almond extracts – The combination adds warm, sweet flavor with a light nutty twist.
- All-purpose flour – Nothing fancy needed here, just your everyday flour.
- Sliced almonds – These create the “sand dollar” look with five pressed into the top of each cookie before baking.
- Cinnamon-sugar – A quick dusting before baking brings it all together. Go with store-bought or make your own.
How to Make Sand Dollar Cookies
Mix the dough. Cream the butter and sugar, then add the egg and extracts. Mix in the dry ingredients until combined.
Scoop and shape. Use a tablespoon or #60 scoop to portion the dough. Roll into balls and flatten each one to about 1 3/4 to 2 inches wide.
Decorate. Press five almond slices into the top of each cookie in a sand dollar pattern and sprinkle with cinnamon sugar.
Bake. About 10–12 minutes at 350°F, or until the edges are just set. Cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
Tips for Success
- Chill the dough if needed. If your kitchen is warm or the dough feels sticky, a short chill (20–30 minutes) makes it easier to handle and helps the cookies hold their shape.
- Flatten before baking. This helps keep the cookies from puffing up too much and lets the almond “design” show. Aim for 1 3/4 to 2 inches wide.
- Don’t skip the cinnamon sugar. It adds subtle flavor and enhances the sand dollar look with a touch of contrast.
- Use a light hand with the almonds. A gentle press should help them stay put.
- Keep almond placement simple. If the almonds shift during baking, don’t worry. Slightly imperfect cookies still look charming and beachy.
- Don’t over-bake. These cookies are meant to stay soft. The edges should look set, but the centers may still look slightly underdone. That’s okay! They’ll finish setting as they cool.
How to Store
Room temperature: Store the baked cookies in an airtight container at room temperature for up to 4 days. For best texture, keep them in a single layer or with parchment between layers to prevent sticking or smudging the almond toppings.
To freeze baked cookies: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top bag, using parchment between layers if needed. Thaw at room temperature. They’re best eaten within 2 months.
To freeze unbaked cookie dough: Scoop and flatten the dough as directed, then arrange the portions on a lined baking sheet. Add the almonds and cinnamon sugar topping (or wait to add those right before baking), then freeze until solid. Transfer the frozen cookie dough to an airtight container or zip-top bag. When ready to bake, place the frozen cookies on a baking sheet and bake from frozen, adding an extra 1–2 minutes to the baking time.
A Sweet Taste of Summer
These sand dollar cookies are just the thing when you want something seasonal but simple. Whether you’re baking for a beach-themed party or just looking for a fun afternoon project, these soft, almond-kissed cookies are as easy as they are delightful.
Craving More Easy Cookie Recipes?
Sand Dollar Cookies
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon, optional
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- sliced almonds, for topping
- cinnamon-sugar, for sprinkling
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, salt, and cinnamon (if using) in a medium bowl. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar in a large bowl until light and fluffy (2 to 3 minutes). Mix in the egg and vanilla until well combined.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing just until combined.
- Scoop the dough into 1-tablespoon portions. Roll into balls and place on baking sheets. Using your fingers or the bottom of a glass, slightly flatten each dough ball to 1 3/4 to 2 inches in diameter.
- Press 5 almond slices into the top of each cookie to resemble the petal shape of a sand dollar. Sprinkle with cinnamon-sugar.
- Bake one pan at a time for 10–12 minutes, or until edges are set and bottoms are just golden.
- Cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Scoop size: A #60 scoop (about a tablespoon of dough) works well here and yields about 36 cookies. You can also use a tablespoon measure.
- Flattening: Flatten each dough ball to about 1 3/4 to 2 inches in diameter before topping. This helps the cookies bake evenly and show off the almond design.
- Cinnamon sugar: You can make your own by combining 1/4 cup granulated sugar with 1 tablespoon ground cinnamon (a 4:1 ratio). Learn more about making cinnamon sugar here.
- Freezing tips: These cookies freeze well both before and after baking. See the post above for full details on how to store and freeze.
- Storage: Store in an airtight container at room temperature up to 4 days.
