Classic Sand Tarts Cookies for Christmas

One of my favorite cookies to make during the holiday season is classic Sand Tarts. I fell in-love with these cookies when I was a teenager and have been making them ever since. They’re one of your classic Christmas cookies.

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These cookies do take a few hours to make. You have to mix up the batter, roll out your dough and cut out your shapes. You’ll then bake them and decorate them. Your efforts will be well rewarded with a delicious tasting cookie that’s decorated for the holiday season.

Classic Sand Tarts Cookies Recipe

1 cup. butter, softened
1 1/2 cups granulated sugar
2 medium eggs
1 tsp. vanilla extract
1/2 tsp. salt
1 Tbsp. milk
3 c. all-purpose flour
1 tsp. baking powder
egg white

In a large mixing bowl sift together the all-purpose flour, baking powder and salt. Set aside.

In a large mixing bowl cream together the softened butter and granulated sugar. Add in the medium eggs, vanilla extract and milk. Beat until ingredients are well combined.

Add the flour mixture in with your wet ingredients. Mix until all ingredients are combined. Cover bowl with plastic wrap. Place in the refrigerator overnight or for at least 6 hours. Remove from refrigerator and let sit for 15 minutes before proceeding.

Roll out dough on a floured surface. I like to use my non-stick silicone pastry sheet or my glass cutting board that has been dusted with a little bit of flour. Roll dough out until it’s thin. Use cookie cutters to cut out your desired shapes.

Preheat oven to 350 degrees. Light spray a baking sheet with non-stick baking spray.

Separate an egg in a measuring cup. Toss out the yolk. Use a brush to brush the tops of each cookie with the egg white. Decorate the tops with sprinkles and/or colored sugars.

Place baking sheet into your preheated oven and bake 5-7 minutes. Your baking time will depend on how thin you roll out the cookies. Watch the first sheet very closely to determine your baking time. Remove and let cookies cool on a wire rack. Store in an airtight container.

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