Sand Dollar Snickerdoodle Cookies

Today we are sharing with you this tasty summer treat! Aren't they adorable? Going to the beach? Just got back from vacation and missing the sand, salt water and sunshine? These are perfect! Slightly crisp on the outside, soft on the inside. Bite into it and let the sweetness of the raw sugar and the savory warm taste of cinnamon swirl across your tongue.  

I made these yesterday after we spent all day cleaning out the garage in preparation for a yard sale (does that tell you how easy these are?), little did I know that we would have a friend driving through that needed a place to stay. They had to hit the road again bright and early and didn't have time for breakfast but who doesn't have time for cookies? P.S. they are AMAZING with Lifeboat Coffee! *Leans in and whispers* and they even have snickerdoodle coffee!!! Be still my beating heart, snickerdoodle coffee, can one die of happiness?

Ingredients:

 3 3/4 Cup organic all purpose flour
1/2 Teaspoon organic baking soda
1/2 Teaspoon cream of tartar
2  Cups raw sugar
1 Cup grass-fed butter
1/4 Cup milk
2 Free range eggs
1 Teaspoon vanilla (try our our tutorial to make your own!)

Related Article: Triple Treat Chocolate Chip Cookie Recipe

Toppings:

3 Tablespoon raw sugar
1 Teaspoon organic cinnamon
Sliced almonds

Supplies

Electric mixer
Measuring spoons
Measuring cups
Cookie sheet
Silicone baking mat
Spoon

Stir together flour, salt, baking powder and cream of tartar. Beat butter in mixer for 30 seconds, add sugar, beat until fluffy. Beat in eggs, milk, and vanilla. Add dry ingredients one cup at a time until combined. In a small bowl combine sugar and cinnamon. Pinch off 1-inch pieces of dough, roll between your palms until smooth. Plop into sugar-cinnamon mix, toss it a couple times to cover it. Press dough between your hands until it forms a round circle. Press sliced almonds into a cross shape in the middle of the cookie (make sure you press them in until they don't slip around so they won't pop out in the oven). Place cookies on a silicone baking mat on top of a cookie sheet. Bake at 375 for 8 minutes. Remove from oven and allow to cool for a few minutes. 

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