These adorable little vegan cinnamon sand dollar cookies are basically a summertime themed snickerdoodle!
We are parents to 3 girls and a 1 boy. This means we have watched the Little Mermaid and Finding Nemo approximately 9 gazillion times, and have hosted about seventy eleven mermaid/ocean themed birthday parties over the years. These cookies scream beach themed gathering!
They are pretty easy to make, they just require a little time to press all those almonds down into the dough! They bake up quickly and are super delicious to boot.
So if you need a beachy themed cookie for a party, or just want to whip up a batch for yourself because they are so cute and addictive, then we are here to serve.
And if you are stuck watching a the same mermaid or fish movie for the millionth time and just need something to break up the monotony of this phase of life, these should help. They won’t however help with the songs that are forever stuck in your head from said mermaid movies. Hey, I just make food, not miracles.
INGREDIENTS:
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegan butter, softened
1 cup powdered sugar
1 cup granulated sugar, divided
2 tablespoons tapioca starch, plus 6 tablespoons water
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
slivered almonds
INSTRUCTIONS:
Whisk together the flour, baking powder and salt in a medium sized bowl.
Using a stand mixer or an electric hand mixer and a large bowl, cream together butter, powdered sugar, and 1/2 cup granulated sugar until light and fluffy. This will take a few minutes.
Mix the tapioca starch and water together.
Add starch mixture and vanilla to the butter sugar mixture and mix.
Add in the flour and mix until well combined.
Mix remaining 1/2 cup granulated sugar and cinnamon in a small bowl.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Scoop dough using a small cookie scoop or spoon ( around 2 teaspoons of dough) and roll into balls. Roll the balls in the cinnamon sugar mixture.
Use the bottom of a glass to press the cookies out flat. It helps to spray the bottom of the glass with some cooking spray so they dough does not stick.
Press 5 pieces of slivered almonds into each cookie to make a star shape.
Bake cookies for 7-10 minutes, just until the edges seems done. Let cookies cool on the sheet for a few minutes then transfer to a cooling rack to finish cooling.
Store cookies flat in an airtight container. This helps the almonds stay put! We stored them in a zip lock and it caused some of the almonds to fall out.
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