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Sand Dollar Cookies with almond slices on marble surface

Sand Dollar Cookies

Light, buttery almond sugar cookies with a crisp texture and delicate design. Decorated to mimic real sand dollars, these elegant cookies are perfect for holiday platters or coastal summer gatherings.
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Prep Time 40 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 52 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 12 tbsp butter softened to room temperature (add 1/2 tsp salt if using unsalted)
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 1/2 tsp almond extract or to taste; can substitute/add vanilla
  • 2 cups all-purpose flour
Decoration
  • sliced almonds as needed
  • powdered sugar optional for dusting

Equipment

  • Stand Mixer or Handheld Mixer
  • rolling pin
  • Baking Sheets
  • Parchment Paper
  • 2 1/2-inch Round Cookie Cutter
  • Plastic Straw or Exacto Knife

Method
 

  1. Cream butter and sugar in a mixer on high speed until light and fluffy (3-4 minutes). Scrape down the bowl.
  2. Add the egg and almond extract; beat to incorporate for about 1 minute. Scrape down the bowl.
  3. Add flour (plus 1/2 tsp salt if using unsalted butter) and mix on low until a smooth dough forms.
  4. Shape dough into a ball, wrap in plastic wrap, and chill in refrigerator for 1 hour.
  5. Preheat oven to 350°F. Line baking sheets with parchment paper.
  6. Roll out dough to 1/4-inch thickness on a lightly floured surface. Use 2 1/2-inch round cutter to make discs. Place up to 12 per sheet.
  7. Top each disc with 5 almond slices in a petal pattern. Optionally create holes with a shaped straw or knife for authentic sand dollar look.
  8. Bake 10-12 minutes or until edges are lightly golden. Rotate pan once halfway for even baking. Cool on sheet before transferring.
  9. Optional: Dust cooled cookies with powdered or cinnamon sugar before serving.

Notes

Store cookies airtight at room temperature for up to 5 days. For freezing, freeze dough (not baked cookies) in balls, bring to room temp before rolling and baking.