These Sand Tart cookies aren’t just regular sugar cookies. Almond extract adds a unique and delicious flavor that is sure to become a household favorite.
For as long as I can remember these sand tart cookies have been our go-to cookie to make during the holiday season (or anytime!). My mom used to make them all the time and then she passed the recipe to me. Now it’s the recipe I use when decorating cookies with my kids.
There are a couple reasons why these cookies are my favorite:
- The recipe calls for ALMOND EXTRACT instead of vanilla extract. And let me tell you, that one small change is a game changer. It adds a unique element of flavor that you just don’t get in a regular sugar cookie.
- They hold their shape amazingly well without any special treatment. No chilling of the dough etc. etc. (although chilling does help prevent the dough from getting sticky so you can do this if you have time.)
- THEY TASTE INCREDIBLE.
(not pictured: the cookies decorated by my kids that have an insanely large amount of colored sugar on them ;).)
Sand Tart Cookies
Now this may be a Christmas themed post, but I want you to know these cookies are perfect any time of the year: Easter, Valentine’s, a random Wednesday, a relentless sugar craving day. So, don’t let the Christmas theme hold you back from making these if it just happens to be July.
Okay, so the first thing you want to do is pull your butter out of the fridge. The key to a smooth cookie dough is SOFT butter. I typically place my stick of butter on the counter first thing in the morning and leave it there for several hours.
Pro Tip: If your butter is still pretty hard, place it on the stove of your preheated oven and that should soften it pretty quick (just be sure to keep your eye on it, you don’t want melted butter).
Once your butter is soft and ready, preheat the oven to 375. Using a stand or hand mixer, cream the butter until it is silky smooth. Add sugar and mix well.
At this point, add the egg and extract. Mix until just incorporated. At this point, add the flour one cup at a time. Mixing after each cup. The dough should come together into a ball. It will be a little sticky, but that is okay.
Flour your work surface, and dump out the dough. The flour will help with stickiness. Form into a ball and then roll out. I typically roll out the dough so it is about 1/4-1/2 inch thick. Using the cookie cutters of your choice, cut out the cookies.
At this point, you can add some decorations: sugar, sprinkles etc. BUT do not put on the icing until AFTER they are baked. You can do all the decorating after baking also. I just feel like the sugar and sprinkles stay on better when done before baking.
Bake for 12 minutes.
This recipe makes a TON of cookies (well, depending on the size of each cookie). So, get ready for some serious decorating!
When you make these amazingly delicious sand tart cookies, be sure to let me know. I love seeing y’all make my recipes. 🙂
Other recipes you may enjoy:
These sand tart cookies aren't just regular sugar cookies. Almond extract adds a unique and delicious flavor that is sure to become a household favorite.
- 1 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 2 1/2 cups flour
- 3 teaspoons almond extract
1. Preheat oven to 375.
2. Cream butter using a stand or handheld mixer. Add sugar and mix well.
3. Add egg and extract. Mix.
4. Add flour one cup at a time. Mixing well.
5. Flour your work surface. Remove dough from bowl and roll out about 1/4 inch thick.
6. Cut out cookies!
7. Bake cookies on a parchment lined baking sheet for 12 minutes.
*Chilling the dough helps the stickiness when rolling out and using cookies cutters. But it is not required.