Delicious sweet cookies topped with sliced almonds and cinnamon.
As summer quickly approaches, we are all starting to daydream of days at the beach hunting down shells and sand dollars. Hunting for unique beach finds is one of my favorite ways to spend a day at the beach, and since we can’t go to the beach every day, I thought it would be fun to whip up some fun sand dollar cookies.
These cookies are sweet and delicious with an adorable almond topping to make them look just like sand dollars you might find at the beach. These cookies are crunchy and buttery, and the cinnamon combines with the almond to create a light yet flavorful cookie. These cookies are great to enjoy seaside or from the comfort of your own home.
Can you freeze sand dollar cookies?
These cookies freeze well! To freeze, cut them into circles and freeze them for up to three months. When you’re ready to bake them, start at step 10 or freeze them after you’ve baked them for up to three months.
Can you make a larger batch of these sand dollar cookies?
These cookies are perfect for summer parties, cookouts, and can easily be doubled or tripled if you need to! Depending on the size of your oven, you may need to make them in batches to ensure they cook properly.
How long do sand dollar cookies stay fresh?
If you are storing these covered or on your counter, they’ll only last about five days. These cookies should last for about one or two weeks if they are stored in an airtight container. If you want to try and get these cookies to last even longer, consider double wrapping them in plastic wrap and then stacking them in an airtight container.
Sand Dollar Cookies:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 large eggs whole
- 2 large eggs separated, yolks in one bowl and whites in another
- 2 teaspoon vanilla extract
- 2 pinches of kosher salt
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- cinnamon sugar, this gets sprinkled on top
- sliced almonds
- 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