Sand Dollar Cookies. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar. Transfer cookies to a wire rack to cool. The cookies taste like soft snickerdoodles with a hint of almond.
However, I wanted a flatter cookie so they would have more resemblance to sand dollars. 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. You can have Sand Dollar Cookies using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Sand Dollar Cookies
- Prepare of Cookie Dough :.
- You need 1/2 cup (1 stick) of unsalted butter, softened to room temperature.
- Prepare 3/4 cup of granulated sugar.
- It’s 1 of large egg, at room temperature.
- Prepare 1 tsp. of vanilla extract.
- You need 1 1/2 cup of all purpose flour.
- Prepare 1 tsp. of cream of tartar.
- Prepare 1 tsp. of baking powder.
- Prepare 1/2 tsp. of baking soda.
- Prepare 1/4 tsp. of salt.
- You need of Cookie Topping :.
- It’s 1/4 cup of granulated sugar.
- Prepare 1 tsp. of ground cinnamon.
- It’s 1/2 cup of sliced almonds.
Sand Dollar Cookies Sand Dollar Cookies with cinnamon sugar are super easy to make, and the perfect way to celebrate summer. They're just as much fun as a day at the beach! They are simple yet adorable and only need a few extra steps to create the look of a sand dollar. I used a classic soft sugar cookie recipe and added some almond extract to go with the almond details.
Sand Dollar Cookies instructions
- 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..
Remove cookies to wire racks to cool. Sand dollars (also known as a sea cookie or snapper biscuit in New Zealand, or pansy shell in South Africa) are species of flat, burrowing sea urchins belonging to the order Clypeasteroida. Some species within the order, not quite as flat, are known as sea biscuits. (Related animals include other sea urchins, sea cucumbers, and starfish.) By counting the growth rings on the plates of the exoskeleton, scientists can age a sand dollar. It can take up to two days for the sand dollars food to digest. Sand dollars tend to be found together, often in groups that number in the hundreds.