Sand Dollar Cookies are a delightful treat that combines a buttery, melt-in-your-mouth texture with a subtle sweetness. Each bite offers a perfect balance of crisp edges and tender centers, making them irresistible. With just 9 minutes of baking time, these cookies are quick to prepare yet feel indulgent. The delicate design, reminiscent of seaside treasures, adds a charming touch to any occasion.
These cookies are not only visually stunning but also light and satisfying, with just 81 calories per serving. The hint of vanilla and the rich, buttery flavor make them a crowd-pleaser. Whether for a beach-themed party or a cozy afternoon snack, Sand Dollar Cookies bring a touch of whimsy and warmth to every bite.
Ingredients for Sand Dollar Cookies
- For the Cookies:
- 1 cup (226 g) unsalted butter, softened (not oily or melty!)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- 1 large egg (yolk and white separated)
- 1 teaspoon vanilla extract
- 2 ¼ cups (285 g) all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- For the Topping:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup almond slivers (extra for selecting the best pieces)
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg yolk (reserve the egg white) and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, cream of tartar, baking soda, and ground cinnamon.
- Mix Dough: Gradually add the dry ingredients to the butter mixture on low speed until fully combined. The dough will be fairly dry—scrape the bowl as needed to ensure no flour remains.
- Chill Dough: Divide the dough into two balls, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for at least 15 minutes (up to 3 days).
- Preheat Oven: While the dough chills, preheat the oven to 375°F (190°C).
- Prepare Topping: Whisk together ¼ cup granulated sugar and 1 ½ teaspoons ground cinnamon in a small bowl.
- Roll and Cut Dough: Roll out one disk of dough on a lightly floured surface to slightly thinner than ¼” (0.6 cm). Use a 2.5” (6 cm) round cookie cutter to cut out circles and place them on a parchment-lined baking sheet, spaced 1” apart.
- Add Toppings: Lightly brush the surface of each cookie with the reserved egg white. Sprinkle with the cinnamon-sugar mixture, then press 5 almond slivers into each cookie in a star pattern.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool: Allow the cookies to cool completely on the baking sheet before serving.
Perfect Pairings: Serving Suggestions for Sand Dollar Cookies
These delicate Sand Dollar Cookies are a treat on their own, but they shine even brighter with a warm beverage. Pair them with a cup of spiced chai tea or a creamy hot cocoa for a cozy dessert experience. For a festive touch, serve them alongside a scoop of vanilla bean ice cream or a drizzle of caramel sauce.
Keep Them Fresh: Storage and Reheating Tips
Store your Sand Dollar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To refresh, let them thaw at room temperature or warm them in a 300°F (150°C) oven for 3-5 minutes.
Mix It Up: Fun Recipe Variations
Want to put a twist on this classic? Swap the almond slivers for pistachio pieces or chopped pecans for a different flavor and texture. You can also experiment with spices—try adding a pinch of nutmeg or cardamom to the dough for a unique twist. For a festive touch, sprinkle the cookies with edible gold dust before baking.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the rolling and cutting by shaping the dough into small balls, flattening them slightly, and pressing the almond slivers directly into the center. You can also prepare the dough up to 3 days in advance and store it in the fridge, so it’s ready to bake whenever you are.
Essential Tools: Equipment Guidance
To make these cookies with ease, you’ll need a 2.5” round cookie cutter for the perfect sand dollar shape. A pastry brush is key for applying the egg white, and a stand mixer or hand mixer will save you time when creaming the butter and sugars. Don’t forget a rolling pin and parchment paper for smooth baking!
Sand Dollar Cookies
Ingredients
For Cookies
- 1 cup unsalted butter softened (but not too soft, the butter should not be oily or melty!)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1 large egg yolk and white divided
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
Topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup almond slivers (you won’t need all of these slivers, but it’s better to have extra as not all of the slivers will be ideal for sand dollar stars and it’s better to have more to choose from)
Instructions
- In a large bowl, use an electric mixer (or stand mixer) to cream together butter and sugars.
- Add egg yolk only (save the egg white, you’ll need it later!) and vanilla extract and stir until well combined.
- In a separate bowl, whisk together flour, salt, cream of tartar, baking soda, and ground cinnamon.
- With mixer on low-speed, gradually add flour mixture to butter mixture until completely combined. This is a fairly dry dough, make sure to scrape the sides and bottom of the bowl as needed and stir until no flour remains.
- Divide dough into two parts and form each into a ball. Flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 15 minutes and up to 3 days.
- While dough is chilling, preheat oven to 375F (190C) and prepare cinnamon/sugar mixture by whisking together ¼ cup (50g) granulated sugar and 1 ½ teaspoons ground cinnamon.
- Working with one half at a time, remove chilled dough from the fridge and transfer to a clean, lightly floured surface. Use a rolling pin to roll dough to be slightly thinner than ¼” (0.6cm). (Note: As you roll out the dough, periodically use a spatula to lift the dough from the counter and re-flour underneath as needed to keep the dough from sticking to the counter. If your dough feels too sticky to use, simply return it to the fridge and allow it to chill longer).
- Use a 2.5” (6cm) round cookie cutter to cut circle-shaped cookies and transfer to a parchment paper lined baking sheet, spacing cookies at least 1” apart.
- Use a pastry brush to lightly brush the surface of each cookie with your reserved egg white. Sprinkle cookies lightly with cinnamon/sugar mixture (you may not use all of this mixture) and then take your almond slivers and gently but firmly press 5 slivers in a star-shaped pattern into the center of each cookie.
- Transfer cookies to 375F (190C) preheated oven and bake 8-10 minutes or until cookies are beginning to turn a light golden brown around the edges.
- Allow to cool completely on baking sheet before enjoying.