Pennsylvania Dutch Sand Tart Recipe: Thin, Crisp Cookies

Pennsylvania Dutch sand tarts are very thin, buttery Pennsylvania German cookies finished with cinnamon sugar and often a small piece of almond. Their simple dough rolls and bakes into crisp, delicate cookies, making them a traditional choice for holiday trays and cookie tins; family versions vary in thickness and decoration.

Ingredients

1 cup (227 g) unsalted butter, softened but still cool
1 cup (200 g) granulated sugar
2 large eggs, about 100 g without shells, at room temperature
1 teaspoon (5 ml) vanilla extract
3 cups (375 g) all-purpose flour, plus a little extra for rolling
¼ teaspoon (1.5 g) fine salt
1 large egg, about 50 g without shell, beaten with 1 teaspoon (5 ml) water, for brushing
3 tablespoons (38 g) granulated sugar, for topping
1½ teaspoons (4 g) ground cinnamon, for topping
48 blanched almond halves, about 25 g, optional

Instructions

Make the dough. In a large bowl, beat the softened butter and 1 cup sugar until creamy and smooth, about 2 minutes. Beat in the two eggs one at a time, scraping the bowl as needed, then mix in the vanilla. In a separate bowl, whisk the flour and salt together. Add the flour mixture to the butter mixture in two or three additions, mixing on low just until no dry patches remain. The dough should be soft but not sticky; avoid beating it for a long time after adding the flour, which can make the cookies firm.
Chill. Divide the dough into two equal portions and pat each into a flat rectangle about 1 inch (2.5 cm) thick. Wrap well and refrigerate for 1 hour, until firm enough to roll without smearing. The chill makes the butter solid again and helps the cut shapes keep their edges in the oven. During the last 15 minutes of chilling, heat the oven to 350°F (177°C) and line four baking sheets with parchment paper, or plan to reuse sheets between batches.
Roll and cut. Work with one portion at a time, keeping the other chilled. Lightly flour the counter and rolling pin, then roll the dough to about ⅛ inch (3 mm) thick. Turn the dough occasionally and dust underneath lightly if it sticks; too much added flour can make the cookies dry. Cut with a 2½-inch (6 cm) round or decorative cutter and transfer the shapes to the prepared sheets, spacing them about 1 inch (2.5 cm) apart. Gather scraps gently, press them together, and reroll once or twice. If the scraps become warm and soft, chill them briefly before cutting again.
Brush and decorate. Whisk the topping sugar and cinnamon together in a small bowl. Lightly brush each cookie with the beaten egg and water, taking care not to let egg pool around the edges. Sprinkle with a little cinnamon sugar. If using almonds, press one almond half gently into the center of each cookie. The egg wash gives the surface a slight sheen and helps the topping adhere; it is traditional in many versions but can be left off if you prefer a matte, plain cookie.
Bake in batches. Bake one sheet at a time for 7 to 9 minutes, rotating the sheet once if your oven browns unevenly. The cookies should look set, with lightly golden edges; because they are thin, they can go from pale to overbrowned quickly, so begin checking at 7 minutes. USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes; bake these egg-containing cookies until fully set rather than leaving the centers soft or wet. Four sheets baked for about 8 minutes each take roughly 32 minutes of oven time.
Cool until crisp. Leave each sheet on a heat-safe surface for 3 to 5 minutes, then move the cookies carefully to a wire rack. They will be fragile while hot and become crisper as they cool. Let the final batch cool for about 15 minutes before packing or serving. If your oven fits two sheets evenly, you may bake two at once, but rotate and switch their positions halfway through and expect the timing to vary.

Tips

Measure flour carefully. For the most reliable texture, weigh the flour or spoon it into a measuring cup and level the top. Scooping directly from the bag can pack in extra flour, making the dough hard to roll and the baked tarts less delicate.
Keep the dough cool. If it sticks, chill it for 10 to 15 minutes rather than adding handfuls of flour. Cold dough is easier to cut cleanly, and the cookies are less likely to spread. If the dough is too hard straight from the refrigerator, leave it at room temperature for 5 minutes before rolling.
Roll evenly and watch the oven. A consistent ⅛-inch thickness helps every cookie bake at the same rate. Thicker cookies will be more tender than crisp, while very thin edges can brown before the centers set. Use the first tray as a timing guide for your oven.
Use substitutions thoughtfully. Salted butter can replace unsalted butter; omit the added salt and expect a slightly saltier finish. If almonds are unavailable or unsuitable, leave them off or use a pecan half, which changes the traditional look and flavor. Vanilla is optional, but leaving it out makes the butter flavor more prominent.

Serving Suggestions

Serve sand tarts once they are completely cool, when their fine, crisp texture is at its best. They pair naturally with coffee, black tea, or a glass of milk, and their cinnamon-sugar surface makes them a good addition to a mixed holiday cookie plate. Arrange them in a single layer when possible; their thin edges can snap if heavier cookies are stacked on top.

For a simple dessert, place two or three cookies beside sliced fruit or a small scoop of vanilla ice cream. The cookies are sweet and buttery on their own, so a plain accompaniment works better than a heavily frosted dessert. If serving a large platter, keep some cookies aside and replenish it as needed rather than leaving the entire batch exposed to humid air for hours.

Variations

Sand tarts are made in several household styles, so the cinnamon, decoration, and exact thickness are flexible. For a less spiced topping, use plain granulated sugar. A pinch of freshly grated nutmeg can join the cinnamon, but keep the amount modest so it does not cover the butter flavor. Some bakers use colored decorating sugar for festive shapes; it changes the appearance and adds a little crunch without changing the dough.

For a nut-free batch, simply omit the almond halves. The egg wash and cinnamon sugar still make a flavorful finish, or you can sprinkle the tops with cinnamon sugar without brushing them first for a less glossy surface. If you want a slightly softer cookie, roll the dough a little thicker and bake just until set, checking closely; this will no longer have the same very thin, crisp character as the classic style.

You can also cut the dough into hearts, stars, or small seasonal shapes. Small or intricate cutters may need less baking time than a 2½-inch round, so keep an eye on the first tray. Avoid adding wet toppings before baking: they can soften the surface and make the fine cookies harder to handle. Add any soft filling after baking, just before serving, if you want to turn the cookies into a sandwich-style treat.

Storage and Reheating

Let the cookies cool completely before storing so trapped steam does not soften them. Keep them in an airtight container at room temperature for up to 5 days, with parchment between layers to protect the thin edges. A dry, cool cupboard is preferable to a warm spot near the stove. If your kitchen is very humid, the cookies may lose some crispness sooner; a short warm-up in the oven can help restore it.

For longer storage, freeze fully cooled cookies in a sturdy airtight container with parchment between layers for up to 2 months. Thaw them uncovered at room temperature for about 20 to 30 minutes so condensation does not collect inside the container. The unbaked dough can also be wrapped tightly and refrigerated for up to 2 days or frozen for up to 2 months; thaw frozen dough overnight in the refrigerator, then roll it while cool but pliable.

These cookies do not need reheating, but to refresh a batch that has softened, warm them on a baking sheet at 300°F (149°C) for 3 to 4 minutes and cool them fully on a rack. Avoid microwaving, which tends to make thin cookies limp. If you choose to refrigerate baked cookies, place them in the refrigerator within 2 hours and use them within 3 to 4 days; chilling can reduce their crisp texture, so room-temperature storage is usually the better choice for plain sand tarts.

Frequently Asked Questions

Why are my sand tarts spreading?
Usually the dough became too warm, the butter was very soft, or the baking sheet was still hot from a previous batch. Chill the cut cookies for 10 minutes if they feel soft, and always put fresh dough on a cool sheet. Measuring the flour accurately and keeping the dough cold also helps preserve the cut shape.

How thin should I roll the dough?
A thickness of about ⅛ inch (3 mm) gives the characteristic delicate, crisp cookie. If you prefer a sturdier bite, roll closer to 3⁄16 inch (5 mm) and allow a little more baking time, checking for set centers and lightly golden edges. Try to keep each sheet of cookies a consistent thickness.

Can I make the dough ahead?
Yes. Wrap the dough portions well and refrigerate them for up to 2 days. If they become very firm, let them sit for a few minutes until they can be rolled without cracking. You can also freeze the wrapped dough for up to 2 months and thaw it overnight in the refrigerator before shaping.

Can I skip the egg wash?
Yes. The cookies will still bake, but the cinnamon sugar may not stick as well and the tops will look more matte. You can sprinkle the sugar directly onto the dough and press it lightly before cutting, or simply leave the topping off. The egg wash is a surface finish, not what holds the dough together.

Why did my cookies turn out tough?
Too much flour, overmixing after adding flour, or repeated forceful rerolling can make the cookies less tender. Weigh the flour if possible, mix only until combined, and gather scraps gently. A tough result can also come from rolling the dough too thick and baking it for longer than needed.

Are sand tarts the same as sugar cookies?
They share familiar ingredients, but Pennsylvania Dutch sand tarts are generally rolled much thinner and baked until crisp. They are commonly brushed with egg and topped with cinnamon sugar or an almond, while many sugar cookies are thicker and softer. Recipes differ between households, so decoration and sweetness can vary.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).