Amazing Sugar Cookies

I had two desserts in mind for Mia’s wedding shower, cupcakes and sand dollar cookies. Cupcakes are a piece of cake, I have made those enough times that I wasn’t worried. I attempted these adorable sand dollar cookies that I found on Pinterest, but they were just awful! Even my kids didn’t like them. Admittedly, I had the wrong type of flour, but they will be an attempt for another day!
Second choice of cookies was sugar cookies. This was a pin that I’ve had for a while, but haven’t had the ambition to make. I strongly recommend visiting the original post for full instructions, as I skipped a few steps, mostly out of laziness and lack of supplies.
-3 cups flour
-1 tsp baking powder (I used baking soda)
-1 cup unsalted butter
-1 cup sugar
-1 large egg
-1 tsp vanilla extract
You start by whisking your flour and baking powder together. In a stand mixer, mix your sugar and butter together using a dough hook. When it’s well combined, add your egg and extract, and mix again. Once it is all mixed together, add your flour mixture a little at a time. Towards the end you will most likely need your hands to finish up.
Once it’s all mixed together, put it in a plastic bag and refrigerate for about 20 minutes. After the dough has firmed up, roll it out on a bake-able surface. (The original pin talks about parchment paper, but my kitchen doesn’t run to parchment paper) I used my trusty Pampered Chef pizza stone. I also got to use my new rolling pin! Don’t go too thin when rolling it out, I went about a half inch in thickness.


I found these adorable star cookie cutters to stay with the beach theme. I found that if I wiggled the cookie cutter around a lot before lifting it, my cookies had more of a starfish look, uneven ‘legs’ and all.
You don’t want to move the cookies too much, as the dough will tear!
Tony knew I was a little bummed I didn’t have my sand dollar cookies that I originally wanted. Loving husband that he is, he found a way to make sand dollar cookies out of sugar cookies!


He used a glass to cut out the round shapes, no I don’t have a round cookie cutter! Then he took a piece from our cookie press and made indentations on top of the cookie. Result:


Sand dollar cookies!
After you have your cookies ready to go, refrigerate again for 5-10 minutes to help firm up the dough. After they’ve cooled down place them in your 350° oven. The timing depends on how thick the cookies are. I took the original blogger’s advice and set my timer for 6 minutes. The pizza stone did mean it took a little longer, but I just started watching the cookies like a hawk. Oven light on, blanks stare……. it was a lot of fun! I was watching for the moist look of the dough to vanish and for a hint of golden color to show up.


End result, delicious cookies, beautifully displayed in my Longaberger basket!
Happy baking!

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