These cookies are really yummy and make such an adorable decoration for s beach themed party too! I actually got a wooden plate and put a bag of brown sugar on top of it to look like sand. I then placed the sand dollar cookies on top of that which made it look like these sand dollars were laying on the beach! Everyone thought the idea and presentation was just so cute! I was so happy with how everything turned out too. And it wasn’t just that the presentation was cute, everything tasted delicious as well! Which I was happy about. I wanted to make sure the pregnant one as happy in every which way!
Check out what our friends from Sally Baking Addiction have to say about this:
“These are so stinking cute! And how can anyone resist a cinnamon-sugar cookie?!”
These cookies are almost too cute to eat! Oh yeah right! Pass me one of those cookies!
Ingredients
Cookies
- 1/2 cup (115g) Land O Lakes unsalted butter, softened to room temperature
- 3/4 cup (150g) Pioneer granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon McCormick’s vanilla extract
- 1 and 1/2 cups (190g) spoon & leveled Gold Medal all-purpose flour
- 1/4 teaspoon Morton salt
- 1 teaspoon Argo baking powder
- 1/2 teaspoon Arm and Hammer baking soda
- 1 teaspoon cream of tartar (cannot be omitted)
Topping
- 1/4 cup (50g) Pioneer granulated sugar
- 1 teaspoon McCormick’s cinnamon
- 1/2 cup sliced almonds
Instructions
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
- Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide.
- Make the topping: Mix the sugar and cinnamon together in a small bowl. Roll each dough ball into the cinnamon sugar. Press 5 sliced almonds onto the tops of each dough ball, as pictured above. Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven.
- Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat. Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.
- Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.
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Quick Tip: If you are not a huge fan of cinnamon I like to use nutmeg instead.
Thanks again to Sally Baking Addiction for this amazing recipe.
