Sand Dollar Cookies. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar. Transfer cookies to a wire rack to cool. Top with five almond slices, arranged in a star shape with the narrow end pointing toward the center of the cookie (so it looks like a sand dollar). Almond Sand Dollar Cookies are crunchy, buttery treats that look remarkably like a treasured beachcombing find. A few sliced almonds and cutout holes are such an easy way to decorate these almond flavored cutout cookies.

A batch of Almond Sand Dollar Cookies is sure to fill your cookie jar or care package with thoughts of ocean waves and toes in the sand. 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. You can cook Sand Dollar Cookies using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sand Dollar Cookies

Prepare of Cookie Dough :.
You need 1/2 cup (1 stick) of unsalted butter, softened to room temperature.
It's 3/4 cup of granulated sugar.
It's 1 of large egg, at room temperature.
Prepare 1 tsp. of vanilla extract.
Prepare 1 1/2 cup of all purpose flour.
You need 1 tsp. of cream of tartar.
It's 1 tsp. of baking powder.
Prepare 1/2 tsp. of baking soda.
Prepare 1/4 tsp. of salt.
It's of Cookie Topping :.
It's 1/4 cup of granulated sugar.
It's 1 tsp. of ground cinnamon.
You need 1/2 cup of sliced almonds.

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. Learn how to make Almond Sand Dollar Cookies. Lightly sprinkle cooled cookies with sifted powdered sugar.

Sand Dollar Cookies step by step

In a large bowl using either a hand mixer or a stand mixer with the paddle attachment, cream the softened butter on medium speed for a minute or so, until creamy. Then add the 3/4 cup sugar and beat until fluffy and light in color. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed. Set this aside..
In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cream of tartar. With your mixer running on low speed, add the dry ingredients to the wet in 3 parts until it is all incorporated..
Roll the dough into balls, about 1 tbsp. of dough per ball. In a small bowl, whisk together the 1/4 cup sugar and the cinnamon. Roll each dough ball into the cinnamon sugar mixture to coat. Then press in 5 almonds slivers per dough ball, as pictured, in a sand dollar design..
Place the dough balls in the fridge to chill for at least 2 hours and up to 48 hours. Once you're ready to bake, preheat the oven to 350°F. Line a couple large baking trays with either parchment paper or silicone baking mats. When placing the dough balls on the prepared trays, make sure to leave plenty of room between them, about 3 inches. I baked 6 at a time on a half sheet size tray..
Bake for 8-10 minutes. The cookies will appear still very soft and undone. Allow the cookies to cool on the baking trays for 3 minutes, then transfer them to a wire rack to cool completely..
Store these cookies for up to 1 week in a covered container at room temperature..

You must work quickly when applying the base to avoid any noticeable seams. Sand Dollar Cinnamon Sugar Cookies - These cookies are as sophisticated and pretty as they are delicious. Rolled sugar cookies are cut, brushed with egg whites, and sprinkled with cinnamon sugar. Sliced almonds give them a "sand dollar" motif. I love baking when it cools off outside!