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Grandma’s Sand Tart Cookies: A Classic Family Recipe

Grandma’s Sand Tart Cookies

Thin, crisp, buttery sugar cookies finished with cinnamon sugar and optional chopped nuts. This traditional family-style recipe makes approximately 5–8 dozen cookies, depending on the cutter size and how thinly the dough is rolled.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 2 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Butter, softened
  • 2 cups (400 g) Granulated sugar
  • 3 eggs Large eggs
  • 4 cups (480 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt, only when using unsalted butter
  • 1 teaspoon Vanilla extract, optional
Topping
  • 1 egg white or 1-2 tablespoons milk Egg white or milk, optional
  • 1/4 cup Granulated sugar
  • 1-2 teaspoons Ground cinnamon
  • 1/2 cup Finely chopped walnuts or pecans, optional

Method
 

Step-by-Step
  1. Cream the softened butter and sugar until light and smooth. Beat in the eggs one at a time, then mix in the vanilla if using.
  2. Whisk the flour, baking soda, and salt together. Gradually mix the dry ingredients into the butter mixture to make a soft dough.
  3. Divide the dough into portions, wrap each portion, and refrigerate for at least 2 hours or overnight.
  4. Heat the oven to 350°F (175°C). Roll the chilled dough very thin, about 1/8 inch (3 mm), on a lightly floured surface or between parchment sheets.
  5. Cut the dough into rounds, stars, diamonds, or other shapes. Transfer the cookies to ungreased or parchment-lined baking sheets.
  6. Brush the tops lightly with egg white or milk if desired. Sprinkle with cinnamon sugar and optional chopped nuts.
  7. Bake for 8–10 minutes, watching closely, until the edges are lightly golden. Do not let the cookies become dark brown.
  8. Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack. They become crisper as they cool.

Notes

Thorough chilling is essential for easy rolling and well-shaped cookies. Store completely cooled sand tarts in an airtight container. Salt may be omitted when using salted butter, and vanilla is optional.