Sand Dollar Cookies

This is in essence, a buttery snickerdoodle cookie. Topped with sliced almonds, pressed into the dough before it bakes in a star pattern, the resulting cookie resembles a sand dollar. Fun and festive, especially for taking to the beach, this simple cookie will put a smile on any kids’ face.

Sand Dollar Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Chill Dough 2 hours
This is in essence, a buttery snickerdoodle cookie. Topped with sliced almonds, pressed into the dough before it bakes in a star pattern, the resulting cookie resembles a sand dollar. Fun and festive, especially for taking to the beach, this simple cookie will put a smile on any kids' face.
5 from 1 vote
Course Dessert
Servings 2 dozen cookies

Ingredients
 

  • 2 ¾ cup (330 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 1 ¼ cups (250 grams) sugar
  • ¼ cup (50 grams) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

For rolling and decorating the cookies:

  • ¼ cup (50 grams) sugar
  • 2 teaspoons ground cinnamon
  • ½ cup sliced almonds

Instructions
 

  • Combine the flour, cream of tartar, baking soda and salt in a medium bowl. Whisk to combine and set aside.
  • Using a stand mixer with the paddle attachment, cream the butter and both sugars until light and fluffy, about 4-5 minutes on medium speed. Scrape the bowl down, then add the eggs one at a time, beating after each addition. Add the vanilla and beat to combine.
  • Add the flour mixture and mix on low speed just until the flour is incorporated. Cover the bowl with plastic wrap and place it in the refrigerator for 2 hours, or up to a day.
  • Preheat your oven to 375 degrees and line cookie sheets with parchment paper.
  • Combine the ¼ cup sugar and cinnamon in a small bowl. Use a medium (1 ½ inch) ice cream scoop to form balls of dough, rolling them in the cinnamon sugar before placing them on the cookie sheet two inches apart. Flatten slightly with the palm of your hand, then press 5 almonds into the top of the cookie as close to the center as you can. You want the almonds almost touching so they have the right placement when the cookies spread as they bake.
  • Bake for 10 minutes and check them for doneness. You don’t want the cookies to brown, but they should be set in the center. Return to the oven and bake for another 2-4 minutes if they are not done. Remove from the oven and transfer to a rack to cool. Repeat with remaining cookies.
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