Cinnamon Sugar Sand Dollar Cookies.

Sweet cinnamon sugar cookies topped with sliced almonds to replicate adorable little beach sand dollars!

It doesn't get much cuter than Cinnamon Sugar Sand Dollar Cookies!

I must admit, these cookies are pretty cute.

Edible sand dollars!

Sweet cinnamon sugar cookies topped with sliced almonds to replicate adorable little beach sand dollars!

I’m headed to the beach this weekend for my friend’s bachelorette party. I was feelin’ sorta beachy today and made some festive cookies to celebrate beach days. Long, carefree, relaxing days in the sun. Sand in our toes, beachy drink in our hands, and the cool ocean breeze.

The recipe I used for the cookies is my Soft-Baked Funfetti Sugar Cookies. I left out the sprinkles and rolled the dough in cinnamon-sugar, topping it all off with 5 sliced almond pieces. The cookies taste like soft snickerdoodles with a hint of almond. Feel free to add a dash of almond extract to the dough to heighten the almond flavor.

To make these sand dollar cookies, I was debating on using my Soft & Thick Snickerdoodle recipe.  However, I wanted a flatter cookie so they would have more resemblance to sand dollars.

Sweet cinnamon sugar cookies topped with sliced almonds to replicate adorable little beach sand dollars!

This recipe is straightforward. Making the cookie dough could not be easier and the ingredients are quite simple. Your usual suspects: all-purpose flour, leaveners, salt, vanilla, butter, egg, sugar. That’s it. Make sure you do not leave out the cream of tartar. It is required for this recipe and there are no substitutions that will work properly.

Sweet cinnamon sugar cookies topped with sliced almonds to replicate adorable little beach sand dollars!

The cookies only take about 8 minutes in the oven. They will look undercooked and very soft. That’s ok – they will continue to bake as you let them cool on the cookie sheet. This recipe makes a small batch and can easily be doubled or tripled for a large family, get together, or party. I got 18 cookies from the batch.  Just enough to have some in our cookie jar and leftovers for my friend Erin who adores cinnamon-sugar cookies. Hi Erin! :)

The finished cookies are ultra soft and chewy. In fact, they passed the true “soft cookie test.” They were still soft (and even softer!) on day 2. That’s a cookie jackpot to me.

Sweet cinnamon sugar cookies topped with sliced almonds to replicate adorable little beach sand dollars!

Sweet cinnamon sugar cookies topped with sliced almonds to replicate adorable little beach sand dollars!

How fun are these adorable cookies for kids? The dough is quite easy to work with, making it perfect for little hands. The kiddos can help rolling each ball into cinnamon sugar and topping with almonds. Their reward is a cinnamon-spiced “sandy” snack.

And the cookies are THE treat to bring to a beach-themed party or shower. And if you don’t have a beachy-themed get together to attend, then throw one! Make a pitcher of pina coladas, some BBQ, Key Lime Pie Squares, and a batch of today’s cookies. And be sure to invite me!

Fun Fact: sand dollars are said to be the lost coins of mermaids. :)

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Cinnamon Sugar Sand Dollar Cookies

Soft-baked cinnamon sugar cookies topped with almonds to resemble sand dollars. These are wonderful for beach themed parties and showers!

Yield: 15 cookies

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar (cannot be omitted)

Topping

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup sliced almonds

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  2. In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  3. Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide.
  4. Make the topping: Mix the sugar and cinnamon together in a small bowl. Roll each dough ball into the cinnamon sugar. Press 5 sliced almonds onto the tops of each dough ball, as pictured above. Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven.
  5. Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat. Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.
  6. Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Funfetti Sugar Cookies next!

Funfetti Sugar Cookies

 

See more fun summer recipes.

Sand Dollar Cookies

   

89 Responses to “Cinnamon Sugar Sand Dollar Cookies.”

  1. #
    61
    Chung-Ah | Damn Deliciousposted July 9, 2013 at 7:45 pm

    These are so stinking cute! And how can anyone resist a cinnamon-sugar cookie?!

    Reply

  2. #
    62
    Gloria // Simply Gloriaposted July 9, 2013 at 10:47 pm

    You are so creative, Sally! These are absolutely gorgeous…perfect for a themed party dessert, for sure!

    Reply

  3. #
    63
    cquekposted July 10, 2013 at 6:18 am

    I can’t wait to try it!

    Reply

  4. #
    64
    Laura Dembowskiposted July 14, 2013 at 8:41 am

    These cookies are adorable! They would be so great and festive for a summer party.

    Reply

  5. #
    65
    noiaposted July 19, 2013 at 5:18 pm

    i love your blog! i just made these with almond extract instead of vanilla, there AMAZING! yum 😀

    Reply

    • Sallyreplied on July 19th, 2013 at 5:39 pm

      So glad you like them Nola!

      Reply

    • Rebecareplied on July 19th, 2013 at 6:16 pm

      Quick question…when you say you just made them does that include the 48 hours of chilling the dough in the fridge?? Just trying to figure out when would be best to make these suckers lol!

      Reply

      • Sallyreplied on July 19th, 2013 at 7:53 pm

        Hi Rebeca! The dough may be chilled for 2 hours and up to 48 hours. So anywhere from 2 hours to 48 hours. So as long as you chill the dough for two hours, you should be fine. Enjoy!

        • Rebecareplied on July 19th, 2013 at 9:21 pm

          Sally you are a life saver!!! I see how I totally misread that!!! I love being able to ask the cook/chef/AWESOMEST BAKER questions! And I really appreciate your time dear!! Thank You Thank You so much!!

  6. #
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    Rebecaposted July 19, 2013 at 6:13 pm

    So, first these are awesome looking!! I’m actually about to attempt them while I’m at my sisters (( who lives next to the beach ^_^ )) but just wanted to confirm that I DO have to leave the dough to chill for 48 complete hours in the fridge before baking them – **sad face** – I was hoping to eat them tonight haha! Thank You for all your wonderful recipes!!

    Reply

  7. #
    67
    Colleen @ What's Baking in the Barbershop?!posted July 23, 2013 at 10:29 am

    These are TOO adorable!!! Love ’em!!

    Reply

  8. #
    68
    Donnaposted August 11, 2013 at 4:41 pm

    Help Sally!!!…I’m having a rough time deciding between THIS recipe and your Soft and Chewy Snickerdoodle recipe…do you favor one over the other?…Is the only real difference between the two the height factor …and the chilling time (versus 20 minutes for the other recipe)?…Cream of tartar and cinnamon figure prominently in both…and my son is a HUGE fan of all things snicker doodle/cinnamon-sugar. He’s home from university…and I want to give him a culinary “hug” with your favorite?!…

    Thank you for ALL you do on such a consistent and appreciated..basis!

    Reply

    • Sallyreplied on August 11th, 2013 at 8:39 pm

      Hi Donna! I love both cinnamon/sugar cookie recipes! My snickerdoodle recipe is VERY cinnamon-y. And very thick/puffy. And quicker b/c no chilling. I truly love them both, just go with how much time you have. Both cookies are fabulous.

      Reply

  9. #
    69
    Alyseposted June 4, 2015 at 11:33 pm

    Hi Sally! I’m trying to make these for a beach themed bridal shower, of course !!! But mine keep coming out huge. I chilled the dough for about 3 hours yet it keeps spreading , (!) any suggestions as to what I may be doing wrong ? I would appreciate it!

    You’re go my go to baking girl !

    Thank you ! 

    Reply

    • Sallyreplied on June 5th, 2015 at 6:54 am

      As in, they are spreading quite a bit? Alyse, how about you add 3-4 additional Tablespoons of flour to the cookie dough. It sounds like your dough is a little too wet, which results in overspread.

      Reply

      • Alysereplied on June 5th, 2015 at 7:18 am

        Ah yes ! Very likely since I’m scared to over flor lol thanks for saving the day :) I really appreciate it !!! Enjoy your weekend 

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