Almond Sugar Cookies aka Sand Dollar Cookies. These easy to make, soft and delicious cookies are a nutty twist on a staple recipe. Freeze them to have on hand at a moments notice.
My daughter Olivia is hoggin’ the blog again this morning with yet another version of her favourite chewy cookies. These almond sugar cookies, aka Sand Dollar Cookies, are a twist on my original Soft Chewy Sugar Cookies.
Today, she simply added a little almond extract and some toasted almonds to make a delicious little treat that my mother would call, ‘a lovely cuppa tea cookie’. The almonds and extract add a lovely nutty flavour to dress up this simple cookie. When she took them out of the oven, they reminded me of sand dollar shells that you would find on a stroll along a sandy beach.
Like this Almond Sugar Cookies recipe?
Be sure to browse the photo index of over 200 cookies and cookie bar recipe is in our expansive Cookies Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll get weekly suggestions for great family friendly meals and desserts too!
If you like this almond version, be sure to try out these Coconut Lime Sugar Cookies!
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter , softened
- 1½ cups white sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 - 1½ teaspoons almond extract (depending on how almond-y you want them to be)
- ½ cup sugar for rolling cookies
- ½ cup toasted slivered almonds to decorate the cookies
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy.
Beat in egg, vanilla extract, lemon extract and lemon peel.
Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1½ inches apart. Press down the balls with the bottom of a drinking glass and push toasted slivered almond pieces in a star pattern into the cookies.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
Let stand on cookie sheet two minutes before removing to cool on wire racks.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.