Sand Dollar Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 72
  • ½ cup granulated sugar
  • 3 teaspoons ground cinnamon
  • ½-1 cup sliced almonds
Cookie Dough
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 1⅔ cups granulated sugar
  • 2 large eggs, room temperature
  • 1¾ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon Himalayan pink salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  2. In a small bowl, mix together the topping sugar and cinnamon. Pour out your almonds into another small bowl and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed for 1 minute.
  4. Add the sugar and beat on medium speed for 4-5 minutes, or until light and fluffy.
  5. Beat in the eggs, 1 at a time, scraping the sides as needed.
  6. With the mixer on low, beat in the vanilla extract until just incorporated.
  7. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
  8. With the mixer on medium-low, gradually beat in the dry ingredients, mixing until just incorporated.
  9. Portion out the dough with a small cookie scoop (the 2-teaspoon size), roll the balls in the cinnamon sugar mixture and place no more than 8 per cookie sheet--they will spread a bit.
  10. Flatten each ball with your hand and press in 5 slivered almonds into each in the shape of a star.
  11. Bake for 8 minutes, or until just baked--you don't want them to color too much.
  12. Leave on baking sheet for 2 minutes before transferring to wire racks to cool completely.
Recipe by Poet in the Pantry at