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Sand Dollar Cookies - poetinthepantry.com

Sand Dollar Cookies

adapted from Sally's Baking Addiction
5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr 12 mins
Total Time 1 hr 42 mins
Course Cookie
Servings 72



  • 1/2 cup granulated sugar
  • 3 teaspoons ground cinnamon
  • 1/2-1 cup sliced almonds

Cookie Dough

  • 1 cup 16 Tablespoons unsalted butter, softened
  • 1 2/3 cups granulated sugar
  • 2 large eggs room temperature
  • 1 3/4 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon Himalayan pink salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar


  • Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • In a small bowl, mix together the topping sugar and cinnamon. Pour out your almonds into another small bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed for 1 minute.
  • Add the sugar and beat on medium speed for 4-5 minutes, or until light and fluffy.
  • Beat in the eggs, 1 at a time, scraping the sides as needed.
  • With the mixer on low, beat in the vanilla extract until just incorporated.
  • In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
  • With the mixer on medium-low, gradually beat in the dry ingredients, mixing until just incorporated.
  • 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.
  • Flatten each ball with your hand and press in 5 slivered almonds into each in the shape of a star.
  • Bake for 8 minutes, or until just baked--you don't want them to color too much.
  • Leave on baking sheet for 2 minutes before transferring to wire racks to cool completely.