Ahhh Snickerdoodles, one of life’s great gifts to cookie jars across the nation! With it’s crispy edges, it’s chewy inside and that snap of cinnamon flavor, who could possibly resist something so utterly yummy? But, wait… To kick it up to the next level, we have converted the ever delicious Snickerdoodle into a “Sand Dollar” by simply adding 5 little sliced almonds to adorn the top… Now, they are set for my son’s “Surf’s Up” Beach Themed party this weekend!
On top of being a family favorite around here… they are super simple as cookies go. They require no refrigeration after the dough is mixed. They are fun for the kid’s to help with. And they keep for days and days (if you can keep them around that long!)
Let’s start with the basic dough ingredients… Sugar, butter, flour, cream of tartar, eggs, salt and baking soda…
Now, in the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar. I use unsalted butter. If you only have regular butter or margarine, cut the salt you are adding to 1/4 tsp.
Now take your baking soda, cream of tartar and salt and mix them together into one little bowl and then into the four.
Right in.
Be sure your butter is at room temperature.
Cream.
Now add in your flour mixture in two separate times.
Blend the flour
Be sure to scrape down the sides of the bowl a few times throughout the mixing process.
Once your dough is complete, set it aside and mix your cinnamon and sugar.
Sugar and cinnamon… This is a bit more cinnamon than I really would use in a cinnamon sugar mix… However, our goal today is to make what will look like a sea creature that will be covered in sand.
Just a small cereal bowl is fine for this. It would also be great if you had a small to medium cookie scoop so that your Sand Dollars are all the same size, you also avoid getting your hands messy with one of these. I am using the medium scoop today. If you don’t have one, just use a spool and roll with your hands.
This is a very cinnamony mix… If you aren’t making actual Sand Dollars, you could use half the amount of cinnamon if you prefer. I happen to like a lot of cinnamon, so I’m good with it.
Now scoop out your dough.
Place it in the bowl
Place it in the bowl
Roll around in the cinnamon sugar.
And this is what you get.
Place them all neatly on your parchment lined cookie sheet
Gently flaten each one slightly
Add 5 almonds to each cookie in sort of a flower pattern with the small end of the almond pointing in.
As you can see I didn’t press down too too much, the oven takes care of most of the spreading, the point is to have a surface in which to apply your almonds.
Add 5 almonds to each cookie in sort of a flower pattern with the small end of the almond pointing in.
Aren’t they pretty? Bake these at 325°F for 8-10 minutes.
And here they are. Allow them to sit on the cookie sheet for about 2-3 minutes when they come out of the oven… Then transfer them to a wire rack for cooling.
And there you have it… Sand Dollar Snickerdoodles… Enjoy!
Recipe for Sand Dollar Snickerdoodles:
(makes 32 3″ cookies)
1 cup butter or margarine, room temperature
1 1/2 cups sugar
2 XL eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 small bag of sliced almonds
For dusting:
1 cup sugar
1/4 cup cinnamon
(sugar and cinnamon can be cut in half if you want less waste)
Directions:
Pre-heat oven to 325°F.
Prepare ingredients: Mix together soda, salt and tartar, add that to flour and wisk to mix. In the bowl of an electric mixed fitted with the paddle attachment cream together butter and sugar for about 2 minutes. Add in one egg at a time until each is fully incorporated. Then add in flour mixture in two additions. Be sure to scrape down the sides of your bowl a few times throughout this process.
Mix sugar and cinnamon together in a cereal bowl. Scoop out dough in with a medium scoop. Roll dough ball in cinnamon sugar. Place on parchment lined cookie sheet allow at least 1″ between each ball. Slightly flatten each ball. Apply 5 almond slices to the top of each cookie.
Bake for 8-9 minutes. Allow to cook for 2-3 minutes on the cookie sheet. Transfer to a wire rack for cooling.
Enjoy!
