Einkorn Sand Tart Cookies

October 13, 2026 • 0 comments

Thin, crisp, buttery, and sprinkled with cinnamon sugar, Sand Tarts are a traditional Pennsylvania Dutch cookie with deep roots in Mennonite and Amish communities. They’re not your typical soft sugar cookie. A proper Sand Tart should be rolled very thin and baked until crisp, with just enough sweetness and plenty of buttery flavor. We’re making ours with a 50/50 blend of einkorn flour and all-purpose Malabar flour, along with good raw butter. Simple ingredients, an old-fashioned recipe, and a cookie that’s perfect for a holiday cookie tin.

Ingredients

(1 cup) Raw Salted Butter for Cats & Dogs, 12OZ
(2 eggs) 1 dozen - Pastured Corn & Soy Free Eggs
(1 & 1/2 cup) 2lb - Einkorn Flour
(1 & 1/2 cup) 2lb - All-Purpose Malabar Flour
(1 & 1/4 cup) Granulated Sugar
(1 tsp) Vanilla Extract
(1/2 tsp) Baking Soda
(1/2 tsp) Salt
(1) Topping Ingredient - Egg white
(1/4 cup) Topping Ingredient - Granulated Sugar
(1 tsp) Topping Ingredient - Cinnamon
((optional)) Topping Ingredient - Pecans or Walnuts

Directions

1. Make the dough

In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

In a separate bowl, whisk together the einkorn flour, all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Don't overmix.

2. Chill

Divide the dough into 3–4 portions and shape each into a flat disc. Wrap and refrigerate for at least 4 hours, preferably overnight.

The dough needs to be well chilled before rolling.

3. Roll them THIN

Preheat your oven to 350°F.

Lightly flour your work surface and rolling pin. Working with one portion of dough at a time, roll it very thin, about ⅛ inch or thinner.

Cut into your favorite shapes using cookie cutters. Sand Tarts are traditionally cut into simple shapes, but this is a great place to have a little fun with holiday cutters (fall leaves, Christmas trees, valentine's, etc.).

Transfer the cookies to parchment-lined baking sheets.

4. Add the topping

Lightly brush each cookie with beaten egg white.

Mix the sugar and cinnamon together and sprinkle over the tops. If you like, add a pecan or walnut to the center of each cookie.

5. Bake

Bake for 8–10 minutes, watching closely toward the end. The cookies should be lightly golden around the edges and crisp.

Let them cool on the baking sheet for a minute or two before transferring them to a wire rack.

Once completely cool, store in an airtight container.

A Little Sand Tart History

Sand Tarts are a classic Pennsylvania Dutch cookie, particularly associated with the Amish and Mennonite communities of Pennsylvania. Families have their own versions, some use different amounts of flour, some add nuts, and some decorate them simply with cinnamon sugar. What they have in common is that they're thin, crisp, buttery, and made to be enjoyed by the whole family.

And like most old-fashioned recipes, they're best when you don't overcomplicate them.

Good raw butter. Good flour. A little sugar. That's about it.

by Chrissy Ngugi