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With a crisp, buttery texture, these sand tart cookies are a timeless classic cookie that is hard to resist.
When it comes to the holidays, I'm all about cookies - from ginger cookies to chocolate chip sugar cookies to brownie crinkle cookies to chocolate sugar cookies.
And if you are around Amish country, you are very familiar with sand tart cookies.
Why This Recipe Works
- Simple - With just seven ingredients, you simply mix the ingredients together, roll the dough out and bake.
- Texture - If you love a crisp cookies, these should be on your list as they provide a satisfying crunch with every bite.
- Versatile - The basic recipe can be easily customized with variations like nuts or spices, allowing for personalization to suit individual tastes. For example the most common cookie includes a black walnut but I prefer a little cinnamon sugar dusting.
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Ingredient Notes
- Unsalted butter - Use high-quality unsalted butter for a rich and distinct flavor. Ensure it's at room temperature for easier incorporation into the dough.
- Sugar - The finer powdered sugar helps with the "sand-like" texture in the cookie with granulated sugar is used for the cinnamon sugar topping.
- Egg - A fresh egg at room temperature help bind the ingredients. It also contributes to the cookies' texture and moisture content. An egg white is used to help glue the cinnamon sugar to the dough.
- Vanilla extract - Enhances the overall flavor profile. Choose pure vanilla extract for the best taste.
- All-purpose flour - All-purpose flour works well, contributing to the cookies' structure. Sift the flour for a smoother dough.
- Salt - Balances the sweetness and enhances the other flavors. Use a pinch to highlight the overall taste.
- Cinnamon - Adds some warm notes for a tasty twist.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Try clarified butter (ghee) for a rich, nutty taste.
- While I like powdered sugar since its more fine, you can use granulated sugar instead. Coconut or maple sugar could add a different sweetness profile.
- Substitute the egg with applesauce or mashed banana for a vegan option or if you're looking to reduce cholesterol.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
Step-by-Step Photos
Please note full ingredient list and instructions of these cookies can be found in recipe card below.
Beat together the butter, sugar, egg and vanilla extract until combined and fluffy before adding the dry ingredients and mixing until just combined.
Let the dough set in the fridge for 30 minutes before rolling out to ⅛th inch thickness. Cut into your desired shapes and place on a parchment-lined baking sheet.
Mix together the sugar and cinnamon in a bowl and set aside.
Brush each cookie with the egg white before sprinkling the cinnamon sugar on top. Bake at 350°F for 8-10 minutes or until done.
FAQs
⅛th inch is best. That way they are durable enough to handle but crisp with every bite.
So I use a rolling pin that tells me the thickness that I'm rolling out. While you can use a ruler, if you bake at all, I wouldn't use anything else.
Two important factors are making sure your dough is chilled and using parchment paper.
If you handled your dough for too long while cutting out shapes, just place the baking sheet in the fridge for 15 minutes to firm back up.
You know cookies are done when the edges are firm, but the middle is slightly soft.
Adjust the recipe by adding a bit more moisture, such as an extra egg yolk, and consider slightly reducing the baking time for a softer texture.
Yes, sand tart cookie dough can often be refrigerated or frozen ahead. You can keep in the fridge for up to 3 days or in the freezer for 3 months.
If in the freezer, just place the dough overnight in the fridge to thaw before rolling out and baking.
You can keep the cookies in an airtight container at room temperature for a few days. For longer storage, freeze them for up to 3 months with proper packaging.
Equipment
The equipment you use is important to how the cookies turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Sifter - Helps create light and fluffy flour.
- Rolling pin - Used to get the precise thickness you need for the dough.
- Cookie cutters - While I like to use circle shapes, you can use your favorite shape.
- Baking sheet - Used to bake the sand tart cookies.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
- Chill the dough for 30 minutes before rolling out to make it easier to get to the precise thickness without the tough falling apart.
- Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
- If you want to be more traditional, place half of a pecan, almond or walnut in the center of each cookie before baking.
- You need to watch the cookies as they can burn quick since they are so thin!
Similar Recipes
If you’ve tried these sand tart cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sand Tart Cookies
Ingredients
Cookies
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 ¼ cups powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- ¼ teaspoon salt
Topping
- 1 egg white
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy. Beat in egg and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly add flour and salt to butter mixture. Do not over mix but make sure all the flour is incorporated.
- Place the dough in the fridge for 30 minutes to help it set. Divide into 2 equal parts. Generously flour the surface and roll out the dough to ⅛th inch thickness. Cut into your favorite shapes and transfer to parchment-lined baking sheets. Re-roll the remaining dough and continue cutting until all is used.
- Preheat oven to 350°F. Beat the egg white until frothy. In a small bowl, mix together the sugar and cinnamon. Brush the egg white on top of each cookie and sprinkle the cinnamon sugar over top.
- Bake 1 sheet at a time for 8-10 minutes or until golden brown. Be careful as they bake quickly. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely. Repeat with remaining cookies.
Notes
- All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
- Chill the dough for 30 minutes before rolling out to make it easier to get to the precise thickness without the tough falling apart.
- Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
- If you want to be more traditional, place half of a pecan, almond or walnut in the center of each cookie before baking.
- You need to watch the cookies as they can burn quick since they are so thin!
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