Cinnamon Sugar Sand Dollar Cookies
You’ll also love my soft caramel snickerdoodles.
Sweet cinnamon sugar cookies topped with sliced almonds to make adorable little beach sand dollars!
I must admit, these cookies are pretty cute.
Edible 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.
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 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. 🙂
More cinnamon-y treats to try: salted caramel cinnamon macarons, soft caramel snickerdoodles, cinnamon chip pumpkin cookies, white chocolate pumpkin snickerdoodles, caramel surprise snickerdoodles, Snickery-doodles, soft & thick snickerdoodles, white chocolate snickerdoodle blondies, and snickerdoodle cupcakes with cinnamon frosting.
Cinnamon Sugar Sand Dollar Cookies
- 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) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup sliced 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 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.
- Scoop a large sections of dough (about 1 Tablespoon of dough each) and roll into balls. Make sure the balls are taller, rather than wide.
- 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 for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven.
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Arrange cookies 3 inches apart on baking sheets.
- Bake chilled cookie dough for 10 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the baking sheets for 3 minutes and move to wire rack to cool completely.
- 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.
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Try my Funfetti Sugar Cookies next!
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