I must admit, these cookies are pretty freaking adorable.
Edible sand dollars!
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.
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.
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.
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.
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.
- 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)
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
- sliced/slivered almonds
- 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.
- 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.
- 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.
- Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.
- 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.
*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
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Today’s recipe is the same dough recipe as my Soft-Baked Funfetti Sugar Cookies.
If you like cinnamon-sugar cookies, try my Soft & Thick Snickerdoodles!
They were a little too thick to use for my sand dollar cookies.
A few more cinnamon-spiced goodies:
Another fun recipe to make with the kids