If there was a recipe that was tried and true to put a smile on your face, it is my Nana's sand tarts cookie recipe. Every family has that one recipe that gets handed down from family member to family member, and this is one of them for our family.
Sand Tarts Cookies Are Thin And Crisp
These Sandtarts come straight from my Nana, and they’ve been part of our Christmas cookie trays for as long as I can remember. They’re crisp, buttery, and have that old-fashioned flavor that feels like the holidays from the very first bite.
I grew up enjoying this recipe for Amish-style sand tarts cookies. My Nana loved sweets like peanut butter fudge, but these were her favorite cookies to bake.
I started making these as a young baker. The recipe is simple, using only 5 ingredients, and to be honest, a little time-consuming.
Time-consuming because this recipe makes A LOT of cookies!
Sand Tarts are crisp, not too sweet, and are divine to dunk in tea or coffee.
Related recipes: Brown Sugar Shortbread, Classic Sugar Cookies, 3 Ingredient Peanut Butter Cookies, Monster Chocolate Chip Cookies, Cast Iron Skillet Cookie, Homemade Thin Mints, Watermelon Slice Cookies, Crispy Sugar Cookie Hearts, St Patricks Day Sugar Cookies
Other PA Dutch Recipes: Ham, Green Beans & Potatoes, Pork & Sauerkraut, Easy Peanut Butter Fudge
What Tools Will You Need to Make Sand Tart Cookies
My favorite kitchen tools to have on hand make it so much easier to make these delicious Amish-style sugar cookies.
- Rolling Pin– to make sure you can roll the dough as thin as possible.
- Cookie Cutters – These are my favorite cutters- Anne Clarke has so many options to choose from, and they are made in Vermont!
- Mixing Bowls
- Measuring Cups & Spoons
- Small Ramekin Dishes – these are super handy to separate sugar sprinkles & toppings.
- Spatula
- Cooling Rack– Every kitchen should have one of these!
- Cookie sheets
What is Best Topping for Nana's Sand Tarts Cookie
- Unlike other sugar cookies that can have a glaze or flooded icing, these only require sugar.
- You can use a mixture of cinnamon sugar (my favorite) or colored sanding sugar.
- I would steer clear of the Jimmies or sprinkles normally found on ice cream because they may melt, but, if they are your favorite cookie decoration, by all means, give it a try!
- Chopped walnuts or pecans (optional but traditional)
(my favorite) or colored 
.
or sprinkles normally found on ice cream because they may melt, but, if they are your favorite cookie decoration, by all means, give it a try! 
Baked Holiday Treats
If you’re baking ahead for Christmas or putting together cookie tins for friends and family, these are always the first to disappear. You can also bake a batch of Chewy Gingerbread Crinkle Cookies if you want another nostalgic option for a cookie tray.
Also, add a slice or two of lemon pound cake or pumpkin pound cake, and a few of our easy 3-Ingredient Sugar Dates to complete your tray or cookie tin gift!
A Cookie to Enjoy All Year Long
Even though my Nana made these cookies every holiday, it doesn't mean they have to be just Christmas cookies!
I really like making them all year long! I've made these for Valentine's Day, St. Patricks Day, Halloween, Birthday parties, etc. In fact, if there is a cookie-cutter
shape you love, this is the recipe to use to put joy on a plate.
I have the dough ball chilling and will be ready to roll after this post!
How to Make PA Dutch Sand Tarts
Ingredients
- Flour
- Confectioner Sugar
- Eggs
- Butter
My Nana always used 10x sugar
or more commonly known as confectioners' sugar!
Be sure to have eggs on hand, not only for the dough itself but also for creating a wash to brush over the tops of the cookies.
Homemade Cinnamon Sugar Topping
3 Tablespoons granulated sugar plus 1 teaspoon cinnamon.
This is what helps the sugar sprinkles stick before baking and also creates the crispiness.
My favorite baking flour
is King Arthur, but you can most certainly use your favorite. Just be sure you are using All-Purpose flour.
Land O' Lakes butter
is also what Nana used, but again, brand preference is up to you- and it has to be BUTTER- not margarine!
Step-by-Step Instructions
- Cream butter and sugar until light.
- Add eggs, one at a time, mixing well after each.
- Add flour and mix until the dough comes together.
- Wrap dough in Saran Wrap and chill for 1 hour (makes it easier to roll).
- Flour your workspace and roll the dough thin.
- Cut with a favorite cookie-cutter shape, and brush lightly with egg wash.
- Sprinkle with cinnamon sugar, colored sanding sugar, or top with a nut.
- Bake until edges are lightly golden and crisp.
These cookies bake quickly, so keep an eye on the first tray to get your timing right.
The secret to these Sand Tart cookies is to roll them very thin.
Holiday Baking Tips
- If your kitchen runs warm, chill the dough in smaller portions and keep what you’re not using in the fridge.
- Use parchment to help cookies brown evenly and avoid sticking.
- Roll the dough very thin; this is what gives Sandtarts their signature crisp texture.
- A small offset spatula helps lift delicate shapes onto the baking sheet.
**Note** Ah, here is where this recipe is challenging. You have to watch the cookies because if left in too long, they will “burn” or come out dark brown. They are so thin that they cook very fast!
At least my Dad likes the burnt ones, so no cookie goes to waste!
Make Ahead Instructions
You can make this dough several days ahead and keep it chilled in the refrigerator until you’re ready to bake. Just wrap it in plastic wrap very well so it doesn’t dry out. If the dough feels too firm coming out of the fridge, let it sit at room temperature for about 10 minutes before rolling.
Other Holiday Treats and Gifts
Are you looking for a Cute holiday craft recipe you can do with the kids? Try making our fun Snowman Marshmallow Craft Pops or our Reindeer Marshmallow Stirrers for hot cocoa! We also have a delicious Homemade Vanilla Extract that you can use for other holiday cookie baking, and they all make great gifts too!
Helpful FAQ's
Do I need to chill the dough?
Yes. Chilling helps the dough roll out thinly without sticking and keeps the cookies crisp after baking.
How thin should the dough be rolled?
Very thin — about the thickness of a cracker. Thin dough is what gives Sandtarts their signature crisp texture.
Can I use cookie cutters?
Yes. Simple holiday shapes like stars, bells, or trees work beautifully. Sharp metal cutters give the cleanest edges.
Can I skip the nuts?
Absolutely. These are delicious topped with just cinnamon sugar or a sprinkle of colored sanding sugar.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week. They also freeze well if you want to bake ahead for the holidays.
If you love THE best Nana's Sand Tarts Cookie recipe as much as my family does, please help me share the love by sharing on Facebook and Pinterest!
And be sure to tag us @eatpicks- #eatpicks if you share on Instagram!
NaNa's Sand Tarts Cookie {Recipe}
Equipment
Ingredients
- 1 Box 10x sugar or 3 3/4 C. confectioner sugar
- 4 eggs
- 4 Cups flour
- 1/2 lb. butter 2 sticks, softened
- 1 egg for egg wash
Instructions
- Mix sugar and butter.
- Add eggs & flour.
- Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll).
- On a floured surface, roll out a softball-size piece of dough with a rolling pin until very thin (thickness of CD or less).
- Cut with favorite cookie cutter shape.
- Place on an ungreased cookie sheet.
- Brush lightly with egg wash and decorate with colored sugar sprinkles.
- **I also make a cinnamon sugar topping 3 Tbsp sugar, 1 tsp. cinnamon**
- Bake in 350 oven until light golden color (about 6-8 minutes).*
Notes
Nutrition
Original Post 12/2009
Updated Post 12/2019, 9/8/25, 12/2/25
Is it 1 small box of 10x sugar to equal 3 3/4 cup 10xsugar? I am a bit confused.
Hi Michelle,
Yes, 1 small box of 10x sugar is equal to 3 3/4c confectioner sugar. I put the cup measurement as an addition as many folks now buy this sugar in bulk bags vs the box. Hope that helps!
How long can I keep the dough in the fridge for? For example, I’ll make some cookies now and then can I make some more tomorrow.
I would say at least a week. I’ve made a dough ball and wrapped it tightly with plastic wrap. I would take out a softball-size piece of dough to make small batches. Hope that helps!
Hi, I’m wondering about how many cookies this batch makes?
Hi Holly,
It is really hard to say exactly. It depends on a couple of things- the size and shape of your cookie cutter and how thin you are able to roll the cookie dough. I use multiple shapes and sizes including star, tree, reindeer, etc. and I would estimate at a minimum 120 cookies.
At the risk of insulting Nana, this recipe didn’t do it for me. The cookies lacked flavor and buttery richness that I found in the cookies from the Pennsylvania Dutch market. They didn’t crisp up without cooking extra long. I have since read that any recipe that requires creaming confectioner’s sugar and butter will result in a softer cookie. I may try it again with regular sugar.
No insult at all. Each family has their own favorite recipes and this is one of ours. In order for this cookie to get crisp, you need to roll the dough as thin as possible before cutting our shapes. They will bake fast and crispy. I would not recommend using regular sugar with this recipe as it will not produce the same results. Good luck with your baking!
Unsalted or Salted Butter?
Hi Amber, You can use either. I tend to use salted butter when baking, but not a necessity.
Hi!! These are exactly like the ones I used to make with my grandma!
I’m having a major issue with them sticking to the pan and I can’t figure out what to do? Any advice?
Thank you!
Sarah
Line your tray with parchment paper. That should do the trick!
Haven’t made you recipe yet, but just to let you know, you hit it precisely on thin. An eighth of an inch sounds impossible, but that’s about right. From PA Amish country, and well after the death of grandmothers and mothers, while sampling the cookie dessert tray, the family had a “discussion” (rather heated) of what made a perfect sand tart. One of the toppings that you missed and that absolutely essential in our family was a half of a black walnut, very easy to get in our area back in the day. Not so much anymore. And if you can, incredibly pricey, but flavor beats English walnuts.
I grew up on my Grandmother’s Sand tarts. The only difference is, she would put grated orange peel in hers. The flavor of the orange zest just brought it up a notch. This is the one cookie my father request every Christmas along with her drop sugar cookie. Always brings back memories of me baking with my Gram!
That sounds lovely! What great memories!
Can I use almond flour ?
I have never used almond flour for a substitution so unsure how they would bake. If you are looking for gluten free option, maybe try a 1 for 1 flour like King Arthur.
Loved making these cookies . Very easy .
Glad you liked them!! They are tasty!
I’m from Mt Joy and make these every year here in michigan. They’ve replaced sugar cookies in my kids families! !!!!
Such a wonderful way to enjoy a taste of home!
Sandtarts are a tradition in my family (we live in Lancaster County?) but I honestly think think this is the first I’ve made them myself. Usually my mom or sister makes them. We just had over 5″ of snow and it put me in a baking mood. These are fun to make with kids.
Snow will do that! My dough is in the fridge ready to be made! 🙂