Cinnamon Sugar Sand Dollar Cookies.

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Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

I must admit, these cookies are pretty freaking adorable.

Edible sand dollars!

Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

I’m headed to the beach this weekend for my friend Nina’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.

Told you, I’m a complete summer gal.

Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

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.

Many readers (and quite a few other food bloggers) have made my sugar cookies and leave rave reviews about them.  It’s my standard sugar cookie recipe.

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.

Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

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.

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.

Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

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. :)

Easy Sand Dollar Cookies.  A soft and chewy homemade sugar cookie rolled into cinnamon and sugar and topped with sliced almonds.

Cinnamon Sugar Sand Dollar Cookies

Cinnamon Sugar Sand Dollar Cookies

Makes 18-20 cookies. 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.

Ingredients

    Cookies
  • 1/2 cup (1 stick or 115 grams) unsalted butter, softened to room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, at room temperature*
  • 1 teaspoon vanilla extract*
  • 1 and 1/2 cups (190 grams) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar (can not be omitted)
  • Topping
  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons ground cinnamon
  • sliced/slivered almonds

Instructions

  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. For the topping, combine the sugar and cinnamon in a small bowl. Scoop a large sections of dough (about 1.5 Tablespoons of dough each) and roll into balls. Roll each ball of dough into cinnamon sugar, coating it well. Firmly press 5 sliced almonds on top to create a sand dollar pattern. See photos above as a reference. 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 the cookies from spreading in the oven.
  4. Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.
  5. Bake chilled cookie dough for 8 minutes. 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.

Notes

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready. *You may add up to 1/2 teaspoon of almond extract to the dough, in addition to the vanilla extract.

Recipe source: sallysbakingaddiction.com

© 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.

http://sallysbakingaddiction.com/2013/07/08/cinnamon-sugar-sand-dollar-cookies/

 

Today’s recipe is the same dough recipe as my Soft-Baked Funfetti Sugar Cookies.

Soft-Baked Funfetti Sugar Cookies-3

 

If you like cinnamon-sugar cookies, try my Soft & Thick Snickerdoodles!

They were a little too thick to use for my sand dollar cookies. ;)

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

 

A few more cinnamon-spiced goodies:

Snickerdoodle Blondies

Snickerdoodle White Chocolate Blondies-8

 

Nutella-Stuffed Cinnamon Sugar Muffins

Nutella Stuffed Cinnamon Sugar Muffins-8

 

Homemade Monkey Bread

Another fun recipe to make with the kids ;)

Homemade Monkey Bread with Caramel Sauce-7

   

100 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 :D

    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. #
    66
    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

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