Sand Dollar Cookies:

Three round cookies topped with sliced almonds arranged in a flower pattern, displayed on a white plate.

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These Sand Dollar Cookies are buttery, tender cut-out cookies topped with cinnamon sugar and sliced almonds to look like cute little sand dollars. They’re perfect for beach parties, summer gatherings, or any time you want a simple cookie with a fun coastal twist.

Prep Time15

Cook Time13

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 369kcal

Author: Wendy

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.

Nutrition