Get the Recipe:
Sand Dollar Cookies
These soft sand dollar cookies are as cute as they are delicious! A simple sugar cookie dough gets topped with sliced almonds and a sprinkle of cinnamon sugar for a fun summer treat that looks just like the real thing.
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.
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