The original recipe called for chilling, rolling, and decorating; ain't no one have time for that! Especially for a fun beach cookie. Instead of chilling and rolling I used my favorite 2-tablespoon cookie scoop to portion the dough on a parchment lined baking sheet. Then I used the bottom of a small glass dipped in cinnamon sugar to smash the balls of dough into flat disks. A little egg wash, sprinkle of cinnamon sugar, and some well placed almond slices. That's it you're done; same affect, half the work.
Despite simplifying the recipe, none of the flavor or texture was lost. These cookies are soft and tender with plenty of spiciness from the cinnamon. The almonds and sugar on top provide a little crunch. If you want to take a humble snickerdoodle, dress it up to impress your beach-loving friends, this is the perfect cookie for you! Pin this for next summer when you're ready to make beach things again!
One Year Ago - Epic Day of Sweets!
Sand Dollar Cinnamon Cookies Adapted from Mama Miss Yield - 40 cookies (2-tablespoon)
1 cup unsalted butter, room temperature 2 cups powdered sugar 4 eggs 2 teaspoons vanilla pinch of Kosher salt 3 1/2 cups flour 1/2 teaspoon baking powder 2 teaspoons cinnamon 1/2 cup sugar sliced almonds
- Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper
- Cream together the butter and powdered sugar in the bowl of a stand mixer with a paddle attachment until pale yellow. Beat in 2 whole eggs and the yolks from the 2 other eggs. Set the whites aside for later. Beat in the vanilla and scrape the bowl as needed.
- Add the salt, flour, baking powder, and 1/2 teaspoon of cinnamon and mix until just combined on low speed.
- Use a 2-tablespoon scoop to portion the dough on baking sheets.
- Now the fun part: Mix together 1 1/2 teaspoons of cinnamon with the sugar, set aside. Beat the egg whites with a fork until frothy. Add the sliced almonds to a 3rd bowl. Gather a small glass and pastry brush.
- Dip the bottom of the glass in the cinnamon-sugar and use to flatten each ball of dough. Brush each cookie with egg white and sprinkle a generous amount of cinnamon-sugar on top. Press 5 almonds on each cookie.
- Bake for 10 minutes until they just begin to brown and then let cool for a few minutes on the cookie sheet.
- Transfer to a wire rack to cool completely before storing in an airtight container.