Thin crispy sugar cookies are just perfect for making cutout cookies for holidays or special occasions. Paper-thin sugar cookies are an Amish favorite and delicious treat to add to any dessert tray.
Paper Thin Sugar Cookies
These paper thin crispy sugar cookies are perfect for making cut out cookies.
I love making my Nana's Sand Tarts cookies during the holidays and this recipe is perfect for making fun treats for birthdays or special occasions year-round like heart-shaped cookies.
A little bit of buttery cookie dough goes a long way!
Tools to make crispy sugar cookies
These are some of my favorite baking tools to have on hand to make it easier when making these cookies.
- A good set of cookie-cutter shapes– I personally like to use Anne Clark metal cookie cutters. They are a family run a small business in Vermont and have every shape cutter you can think of, and then some! You can also use sturdy Wilton cutters too, like this heart-shaped one.
- A good rolling pin– I prefer a solid pin vs a french pin for this. A French rolling pin is tapered at the ends making it a bit more difficult to get the dough super thin.
- Parchment Paper a parchment-lined baking sheet is my favorite method of baking. Even baking and easy cleanup.
- Pastry Brush– For thin crispy sugar cookies, you will need to brush an egg wash on top. This is what helps to make them crunchy!
Thin crispy sugar cookie ingredients
Ingredients
- Flour
- Confectioner Sugar
- Eggs
- Butter
Related recipes: Soft Old Fashioned Sugar Cookies, Nutella Sugar Cookies, Cast Iron Skillet Chocolate Chip Cookie, Monster Chocolate Chip Cookies, Brown Sugar Shortbread Cookies, Easy Coconut Macaroons, St Patrick's Day Sugar Cookies
How to make thin crisp sugar cookies
Making this thin sugar cookie recipe is easy and the dough makes a lot of cookies. Be sure to save some for a special Valentine's Day treat!
Directions
- Mix sugar and softened butter in a large bowl until creamy.
- Add your eggs & flour and mix to incorporate completely.
- Wrap dough ball in saran wrap and chill for 1 hour (makes it easier to roll).
The secret to these crispy sugar cookies is to roll them very thin.
Begin by preheating the oven to 350 degrees.
To Bake, remove chilled dough from the refrigerator and work with softball-sized dough pieces.
Flour workspace or counter with a generous dusting of flour and roll dough to a thin 1/4-inch slab.
Cut with favorite heart shaped cookie cutter.
Place on an ungreased cookie sheet.
Brush lightly with egg wash and decorate with colored sugar sprinkles.
Bake in your preheated oven for 6-8 minutes. You will need to work in batches.
Cool crisp cookies on cooling rack & then store in an airtight container.
How to get crispy cookies
The secret to crispy sugar cookies is to roll your cookie dough as thin as possible. I'm talking paper thin- like you can see the counter through the dough- and still be able to pick up and transfer to the baking sheet.
How do you keep sugar cookies crispy?
You can store cookies in an airtight container and keep them on your counter for up to a week. Be sure cookies are cooled completely before placing them in the container.
The old-fashioned way to keep cookies crispy is to place them in a brown paper bag!
I love these crispy cookies; they stay crisp for days, which makes them perfect for holiday cookie tins and gifting!
More Holiday Related Recipes
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Thin Crispy Sugar Cookies Recipe
Equipment
Ingredients
- 3 3/4 cups confectioner sugar
- 4 eggs
- 4 cups flour
- 1/2 lb. butter softened
- 1 egg for egg wash
Instructions
- Preheat oven to 350.
- Mix sugar and butter in large bowl until creamy.
- Add eggs & flour to butter mixture until soft dough ball forms.
- Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll).
- Remove dough from fridge and place on a floured surface.
- Roll out a softball-size piece of dough with a rolling pin until very thin- 1/4-inch.
- Cut with favorite cookie cutter shape.
- Place on a parchment lined cookie sheet.
- Brush tops of cookies lightly with egg wash and decorate with colored sugar sprinkles.
- Bake 6-8 minutes.
- Cool completely on wire rack.
Nutrition
Original 2/7/21, updates made 1/14/25, 12/4/25
You mentioned at the beginning of your recipe that you use parchment paper for even baking, but in your instructions you say to use an ungreased baking sheet. Did you put parchment paper on the ungreased baking sheets?
Thanks,
Sandy
Hi Sandy,
Yes, I use parchment paper for all of my baking. I have updated the recipe card to reflect using parchment paper.
How do you get cookie off counter
You have to make sure the work surface is well floured. It may take a couple of tries!
Salted or unsalted butter?
Either works for this recipe.