Sand Dollar Cookies
Sand Dollar Cookies are the sweetest little beachy treat, made with soft buttery cookie dough, a sprinkle of cinnamon sugar, and sliced almonds pressed right in the center to look like real sand dollars. They’re simple, pretty, and perfect for summer parties, beach trips, or anytime you want a cookie that feels a little extra special.
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I love recipes like this because they look fancy without asking too much from me. The dough does need a little chill time, but after that, it’s just rolling, cutting, brushing, sprinkling, and baking. Busy mom approved.
These cookies would be so cute served with other fun treats like summer berry trifle, watermelon fudge, or cookie dough ice cream cake.
Why You’ll Love This Recipe
- Beachy and Fun: These cookies look like little sand dollars and are perfect for coastal-themed parties.
- Buttery and Soft: Powdered sugar gives the dough a tender, melt-in-your-mouth texture.
- Simple Ingredients: You probably already have most of what you need in the pantry.
- Pretty Presentation: Cinnamon sugar and sliced almonds make these cookies look extra special with very little effort.
Ingredients
Sand Dollar Cookies:
Equipment
- Large Mixing Bowl
- hand mixer or stand mixer
- measuring cups and spoons
- plastic wrap
- Rolling Pin
- round cookie cutter
- Baking Sheet
- Parchment Paper
- pastry brush
- cooling rack
Ingredients
- 1 cup unsalted butter, softened softened
- 2 cups powdered sugar
- 2 large eggs
- 2 large eggs separated, yolks in one bowl and whites in another
- 2 teaspoons vanilla extract
- 2 pinches kosher salt
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- cinnamon sugar, this gets sprinkled on top
- sliced almonds
Instructions
- Preheat the oven to 350° F.
- In a large bowl, cream together butter and powdered sugar; mix until very creamy
- Add the 2 whole eggs and 2 yolks only, reserve the whites for later from the egg separation above
- Beat until well combined
- Add vanilla and salt, blend well
- Add flour and baking powder, stir until the dough is very soft
- Form a ball with the dough, wrap in plastic wrap and refrigerate for at least two hours
- Line a baking sheet with parchment paper
- Roll out dough to 1/4" thick on a floured surface and cut out 2 5/8” circles
- Brush the circles with the reserved egg whites
- Sprinkle each circle lightly with cinnamon sugar and press 5 almond slices into the center of each circle to make a sand dollar
- Bake at 350° F for 3 minutes
- After 3 minutes, remove the baking sheet from the oven and press the almonds in again, making slight indentations in the circle
- Add more cinnamon at this point too, if need be, to adjust the overall coloring of the final cookie.
- Place the baking sheet back in the oven and bake until the edges are golden brown, another 10 minutes
- Remove from oven let rest on baking sheet for 3 minutes.
- Transfer to cooling racks to cool completely
Notes
- I like to mix sugar and cinnamon together and roll my cookies in it.
- Make sure the butter is softened before mixing.
- Use only the yolks from the separated eggs in the dough.
- Save the egg whites for brushing the tops of the cookies.
- Chill the dough before rolling and cutting.
- Press almonds gently into each cookie before baking and again after 3 minutes.
- Let cookies rest on the baking sheet before moving them.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days.Reheating
These cookies do not need reheating, but you can warm them for a few seconds in the microwave if you like a softer cookie.Freezing
Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Chill the dough for at least two hours so it rolls out easier and holds its shape.
- Lightly flour your surface and rolling pin to keep the dough from sticking.
- Press the almond slices in again after the first few minutes of baking so they stay in place and make those cute sand dollar indentations.
- Don’t overbake them. Pull the cookies once the edges are lightly golden.
- For a little variation, add a tiny pinch of nutmeg to the cinnamon sugar.
- Use a round cookie cutter close to 2 5/8 inches for the best sand dollar shape.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can make the dough ahead and keep it chilled until you’re ready to roll and bake.
The edges should be lightly golden brown. The centers may still look soft, but they will set as they cool.
Sliced almonds give the classic sand dollar look, but you can leave them off if needed. The cookies will still taste delicious.
