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Amish Sand Tart Cookies Recipe
Pennsylvania Dutch Sand Tarts are addicting little cookies that I grew up eating every year at Christmas. I thought everyone’s family made sand tart cookies, and little did I know that it was a very regional cookie introduced by the Pennsylvania Dutch.
Lancaster County, PA, has a large Amish and Mennonite population, and sand tarts are a favorite Christmas cookie recipe for this region. They are fun cut-out cookies to make with the kids.
And the beauty of the sand tart cookie is how thin and crisp it is, which makes it so addicting. You can never stop with just one or two.
Holiday Cookie Traditions
I'm not sure where the tradition of baking cookies for Christmas started. However, according to some historians, this tradition may have started already in the 16th century, originating in Medieval Europe. And I think it's a great tradition.
Of course, we eat far too many sweets over the holidays, and that's probably not a good thing. But there's something about holiday traditions that bring the family together.
Our kids love family traditions and creating special memories during the holiday season. We always bake lots of cookies, such as sugar cookies, peanut butter blossoms, snowtop cookies, etc. I love having an array of different kinds of festive cookies so I can create holiday cookie platters to pass out.
We also love making homemade candies, such as copycat Lindt truffles, homemade chocolate peanut butter fudge, or soft caramels. We love shopping, walking around the park to admire the Christmas lights, attending family parties, and singing carols. The atmosphere is filled with excitement, and it truly is the most wonderful time of the year!
A quote from my eleven-year-old son, after helping me make two batches of these holiday sand tart cookies, "The process is fun, the outcome is delicious."
Old Fashioned Sand Tart Recipe
There is a variety of sand tart cookie recipes available, and some recipes are for drop sand tarts. But we always made cut-out sand tarts. It's so much fun using Christmas cookie cutters and cutting cookies into cute shapes.
Some sand tart recipes, however, are hard to handle. If the dough is too soft and sticky, it's impossible to create a nice cut-out cookie.
I wished that I had my mom's recipe for traditional sand tarts, but sadly I never got it. So I went on a hunt for a perfect Amish sand tarts recipe.
My first batch of Pennsylvania Dutch sand tart cookies was tough to work with. Even after chilling the dough for several hours, they were just too soft. So I tried another recipe, and I ended up playing with the recipe to create a dough that was easier to work with. And they still taste great!
So if you have despaired of baking Sand Tart Christmas Cookies, try this recipe. This is an Easy Sand Tart Cookie Recipe.
Sand Tart Cookies Recipe or Sugar Cookies?
What's the difference between Amish sand tart cookies and cut-out sugar cookies? There's not a lot of difference. However, sand tarts are usually rolled thinner and brushed with egg wash. This creates a thin and crispy cookie. And sugar cookies are usually thicker, more cake-like cookies that get covered with frosting.
Amish sand tarts are typically brushed with egg wash, then sprinkled with a cinnamon-sugar mixture, and have a walnut or pecan half on the top. However, this is optional.
Most of my sand tart cookies get sprinkled with Christmas sprinkles because it makes them look pretty.
Ingredients
Each ingredient in the sand tart cookie recipe serves a specific purpose:
- Butter adds flavor, richness, and a tender texture to the cookies. It also helps with the cookies' spread.
- Sugar sweetens the cookies and contributes to their texture. It can also help with browning.
- Eggs provide moisture and structure. They help bind the ingredients together.
- Vanilla extract enhances the flavor of the cookies and adds a pleasant aroma.
- All-purpose flour is the dry ingredient that provides structure to the cookies and determines their texture.
- Baking soda is a leavening agent that helps the cookies rise.
- Baking powder is another leavening agent that helps the cookies rise and become light and airy.
- Salt enhances the flavor of the cookies and balances the sweetness.
- The beaten egg wash (a well-beaten egg with a splash of cream or milk) is used to brush on top of the cookies before baking. It adds a shiny finish and can help toppings stick, such as sugar or nuts.
These ingredients work together to create the flavor, texture, and appearance of the sand tart cookies.
How to Make Sand Tart Christmas Cookies
Cream the butter and sugar. Beat in the eggs. Add the flour mixture and mix. Wrap the dough in parchment paper and plastic wrap and refrigerate for at least two hours. You can chill the dough overnight, but you may have to let it warm up a bit to be able to roll it out.
Place the chilled dough on a well-floured surface. Sprinkle the top with flour, and roll the dough with a rolling pin to no more than 1/8" thick (add flour as necessary to avoid cookies sticking).
Using cookie cutters, cut out shapes and carefully transfer them to a greased cookie sheet. Brush the top of each cookie with egg wash, and sprinkle with cinnamon sugar mixture or Christmas sprinkles.
Bake cookies for 8 - 11 minutes. Baking them longer will create a more crisp cookie, but you don't want them too dark either. Cool them on a wire rack and store in airtight containers.
I prefer most of my cookies soft and chewy, but Amish sand tart cookies are the best when they are thin and crunchy.
Can I Freeze PA Dutch Sand Tart Cookies?
Yes, you can freeze these Amish sand tart cookies. Cool your baked cookies, place them in an air-tight container, and freeze them for up to a month or two.
More Amish Christmas Cookie Recipes...
Date Pinwheel Cookies, Amish Recipe
Soft and Chewy Amish Gingersnap Cookie Recipe
Amish Monster Cookie Recipe
Amish Drop Sugar Cookies Recipe
Raisin-Filled Cookies Recipe
Items you may need to make Sand Tarts...
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Farberware 5215807 Classic Wood Rolling Pin
I hope you enjoy these tasty sand tarts cookies as much as we do. If you try this recipe, I'd love it if you left a comment and star rating below.
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Sand Tart Cookie Recipe, PA Dutch Cookies
Sand Tarts are addicting, thin, and crispy cookies that are perfect to add to your Christmas cookie plates. And they are fun to make with your kids.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 9 minutes mins
Chill 2 hours hrs
Total Time 2 hours hrs 24 minutes mins
Course Cookies, Holiday Cookies
Cuisine Amish
Servings 36 servings
Calories 178 kcal
Ingredients
- 2 sticks softened butter (1/2 lb.)
- 2 c. white sugar
- 2 large eggs, beaten
- 1 tsp. vanilla extract
- 3 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 egg, beaten for egg wash
Cinnamon Sugar Mixture: optional
- 3 Tbsp. sugar
- 1 tsp. cinnamon
Pecans or Walnuts for the top, optional
Instructions
Cream butter, add sugar and beat until fluffy.
2 sticks softened butter (1/2 lb.), 2 c. white sugar
Add eggs and vanilla. Mix well.
2 large eggs, beaten, 1 tsp. vanilla extract
Combine dry ingredients and add to butter mixture. Mix until combined.
See AlsoBrussels Cookies • Easy Recipe!3 c. all-purpose flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/8 tsp. salt
Wrap the dough into parchment paper and chill in the refrigerator for at least two hours.
Preheat the oven to 350°.
Spread the chilled dough onto a floured countertop. Roll it out to no more than 1/8" thick (adding flour as needed to keep the cookies from sticking).
Using cookie cutters, cut them into shapes and carefully transfer the cookies to greased or parchment-lined baking sheets.
Brush each cookie top with well-beaten egg wash.
1 egg, beaten for egg wash
Sprinkle the tops of the cookies with cinnamon/sugar mixture and place a pecan or walnut halve on top, or sprinkle with chopped nuts. Or if you prefer, sprinkle the tops with Christmas sprinkles.
3 Tbsp. sugar, 1 tsp. cinnamon
Bake for 9 - 11 minutes. Let them rest for about a minute then transfer the cookies to a wire rack to cool.
Notes
I didn't bother with putting the nuts on the cookies. Some of mine got sprinkled with cinnamon sugar, but most of them got Christmas sprinkles.
This recipe yields about 7 dozen cookies, but my cutters are fairly small, so it will depend on the size of your cookie cutters.
These cookies are the best when thin and crispy. Your baking time will vary, depending on exactly how thin you get them. Baking them longer creates a more crispy cookie, although you don't want to burn them. So keep your eye on the first batch to judge how long they need to bake.
Nutrition
Serving: 2cookiesCalories: 178kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 83mgPotassium: 29mgFiber: 1gSugar: 14gVitamin A: 177IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword Amish Sand Tarts Recipe, Sand Tart Cookies
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Reader Interactions
Comments
Elmer
These look good..... and even though I like a not really thick, but yet, softer "and tart," Actually traditional sand tarts do not use baking powder or soda.. Traditional Sand tarts do not rise.. They are traditionally rolled very thin baked until a little brown around the edges. When finished and cooled... They should basically be hard, not soft.. They should *snap* when broken in half, and be crunchy when chewing.
Reply
Janelle
Can the dough be frozen and used at a later date If I only bake 1/2 the dough for cookies?
Reply
Anna
I haven't tried it, but that should work. Let it thaw in the fridge, and then you may have to let it soften a bit at room temperature so you can roll it.
Reply
Anna
Thank you for leaving that info! I appreciate it!
Reply
MaryCarol Chapman
I made these cookies today. They are delicious! Since I haven't made cutouts in a long time there was a bit of a learning curve for me. But I persevered, and the cookies kept their shape! I am delighted that I found you!Reply
Anna
Yay! So glad it worked for you.
Reply
Donna
I'm from Lebanon County, PA, and my Mom and Grandma made them every year for Christmas. I have my Mom's recipe but have not made them in years, but don't know why. Thank you for posting the recipe to remind me of them! I guess I will have to whip up a batch this year.Reply
Bonnie Dietrich
What can you use if you don't have butter in the houseReply
Anna
Margarine or shortening should work.
Reply
Elmer Zink
Lard or tallow.. It will be a different flavor than using butter.. Not sure about coconut oil..
The fats I use for cooking and baking are butter, lard, and bacon fat. I don't use any of the hydrogenated fats like margarine or shortening.... or that are made with soy or canola oil. Vegetable oil is soy oil. Butter, Lard, and bacon fat are the best things to use..Reply
sandra mays
hi iam trying subscribe to your news letter ok i dont what u mean by a list can u help me please thank you sandie
Reply
Anna
To subscribe, you just type your email address in the bar and enter.
Reply
Donna
We just came home from Lancaster. We love visiting the area. I just tried the sand tarts for the first time. They are delicious! I can’t wait to try your recipe!!Reply
Anna
I love them too. Preferably crispy. You can achieve that by rolling thin and baking longer.
Reply
Elmer
I Love them, too.Reply
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