Sand Dollar Cookies are little edible seashells—soft, pale, and delicately decorated to mimic the markings of real sand dollars. The dough is a buttery sugar cookie base, enhanced with almond extract for a warm, nutty sweetness.
Each cookie is topped with thin almond slices arranged in a starburst and finished with tiny holes to further the authentic, beach-washed appearance. A light dusting of sanding sugar adds a subtle shimmer and a delicate crunchy bite. These cookies look beautiful on a platter and taste even better.
Sand Dollar Cookie Highlights
- Coastal Presentation – The starburst design transforms a simple sugar cookie into a realistic sand dollar, ideal for beach-themed parties, showers, or dessert trays.
- Almond-Forward Flavor – Almond extract blends with butter and sugar to create a warm, lightly nutty profile that elevates the classic sugar cookie without overpowering it.
- Sparkle and Texture – A generous dusting of sanding sugar gives each cookie a sparkly finish and a faint crunch reminiscent of sand on the shore.
Almond Sugar Cookie Ingredients
Butter, softened: Adds richness and creates a tender, melt-in-your-mouth cookie when creamed with sugar.
Granulated sugar: Sweetens the dough and helps produce a lightly crisped edge.
Egg: Binds ingredients and provides structure so cookies keep their shape.
Almond extract: Gives the cookies their signature warm, nutty flavor.
Milk: Keeps the dough smooth and easy to roll without drying it out.
Baking powder: Provides a gentle lift so the cookies remain soft.
Salt: Balances sweetness and enhances the almond and butter flavors.
Flour: Forms the dough’s structure and allows for neat rolling and cutting.
Almond slices: Create the decorative sand dollar star and add a light crunch.
Sanding sugar: Adds shine and a delicate sweet crunch to finish the cookies with a beachy shimmer.
Tips for Making Sand Dollar Cookies
Full instructions are listed below, but these tips will help you achieve the best results:
- Roll the dough evenly: Keep thickness uniform so cookies bake consistently and don’t spread unevenly.
- Press almond slices gently: Nestle slices slightly into the dough so they adhere during baking and maintain the star pattern.
- Chill if needed: If dough feels soft after rolling, chill it 15–20 minutes to keep cut shapes sharp and prevent spreading.
- Make holes before baking: Use a straw to create the five small holes in a consistent pattern so they remain visible after rising.
- Use sanding sugar liberally: Apply sanding sugar before baking—gold, silver, or white work well—to give the cookies their characteristic sparkle.
Sand Dollar Cookies
Ingredients
- 1 cup butter, softened (8 oz, 225 g)
- 1 cup granulated sugar (7 oz, 200 g)
- 1 egg
- 2 tsp almond extract
- 2 tsp milk
- 1 tsp baking powder
- ½ tsp salt
- 3 cups flour (16 oz, 450 g)
- ⅓ cup almond slices (1.3 oz, 37 g)
- 2–3 TBSP sanding sugar (white, silver, or gold)
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In a mixer bowl, beat butter and granulated sugar with the paddle attachment until light and fluffy. Add the egg, almond extract, and milk, and mix until combined.
- Add baking powder, salt, and flour and mix on low speed until a firm dough forms.
- On a lightly floured surface, roll dough to about ¼-inch thickness. Use a 2-inch round cookie cutter to cut circles. Re-roll scraps and continue until all dough is used. You should have about 24–28 cookies.
- Place cookies on the prepared baking sheet, leaving at least 2 inches between each. Arrange five almond slices in a star pattern in the center of each cookie. Use a straw to make five small holes—three near the base and one on each side. Sprinkle sanding sugar over the tops.
- Bake for 13–15 minutes. Cookies will look dry and edges will be barely browned. Cool on the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 4 days. They will remain safe to eat but may become slightly crisper over time.
These cookies can be frozen for up to 2 months in an airtight container. If stacking, separate layers with parchment paper so almond decorations don’t stick together.
Nutrition
Calories: 172 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 9 g | Sugar: 9 g
How long are these Almond Sugar Cookies good for?
Store leftovers in an airtight container at room temperature for up to 4 days. They will remain safe to eat but will get a bit crisper. For longer storage, freeze in an airtight container for up to 2 months; separate layers with parchment to protect the almond decorations.
Can I skip the almond extract?
You can omit it, but almond extract is the defining flavor of these cookies. Without it they will taste like a plain sugar cookie instead of the distinctive almond-scented sand dollar treat.
Why did my cookies lose the sand dollar design while baking?
If the almond slices or holes shifted, they were likely not pressed in firmly enough or the dough was rolled unevenly, causing the design to blur as the cookies expanded.
Do I really need to add the sanding sugar before baking?
Yes. Sanding sugar needs to be applied before baking so it adheres and creates the sparkly, beach-like finish. It will not stick if added after baking.
More Sugar Cookie Ideas
- Cream cheese sugar cookies — tender, melt-in-your-mouth cutouts kept soft with cream cheese.
- Buttermilk sugar cookies — ultra soft with a hint of tang and pillowy texture.
- Frosted lemon sugar cookies — bright, citrus-forward cookies finished with piped frosting.
- Easy Jello cookies — colorful, chewy cookies using flavored gelatin for a playful twist.
- All-butter sugar cookies — richly flavored, soft cookies finished with a silky vanilla frosting.
- Sugar cookie in a mug — single-serve, microwave-ready cookie for a quick treat.
These sand dollar cookies are soft, delicate, and almost too pretty to eat. Made with a buttery almond sugar cookie base, they bring a subtle coastal vibe and a sweet, nostalgic flavor in every bite.