Sand Tarts
I’ve been making these sand tarts every holiday season for years — they’re the kind of cookie that disappears from the tin before the coffee gets cold. Delicate, buttery, and dusted in powdered sugar, sand tarts (also called pecan butter cookies) are an easy, crowd-pleasing bite that works for cookie exchanges, after-dinner treats, or a simple weeknight baking win. If you love simple, nostalgic cookies with a tender melt-in-your-mouth texture, this recipe will quickly become a go-to. If you enjoy easy, comforting bakes like this, you’ll also find cozy, hands-off mains appealing — like Crockpot French Dip Sandwiches for an effortless dinner to pair with a plate of cookies.
Why you’ll love this dish
Sand tarts are the kind of cookie that reads both elegant and homey at once. They require only five ingredients, no chilling time, and basic equipment. The pecans add a toasty crunch and nutty aroma, while the high proportion of butter and powdered sugar gives the cookie that signature tender, sandy crumb. These cookies are perfect for:
- Holiday cookie swaps and gift tins.
- Serving alongside tea or coffee for afternoon guests.
- Making in advance because they store well.
“One bite and you remember grandma’s kitchen — buttery, nutty, and impossibly delicate. These are the cookies people ask me to bring back every year.”
How this recipe comes together
Before you measure anything, here’s the quick process so you know what to expect:
- Cream butter and powdered sugar until light and smooth.
- Fold in sifted flour and finely chopped pecans to form a soft dough.
- Shape into walnut-sized balls and bake at a low temperature to keep them pale and tender.
- While hot, roll in powdered sugar, cool, then roll again for that snowy finish.
This short overview helps you pace your work: creaming, gentle mixing, shaping, baking, and double-sugaring.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1/4 cup powdered (confectioners’) sugar
- 2 cups sifted all-purpose flour
- 1 cup finely chopped pecans
- 1/2 cup powdered sugar, sifted (for coating cookies)
Notes on ingredients:
- Use unsalted butter so you control the salt level. If using salted butter, reduce any additional salt (this recipe has none added).
- Finely chopping the pecans helps them distribute through the dough without making the cookies crumbly.
- Sifting the flour and the coating sugar prevents lumps and ensures a lighter texture.
Step-by-step instructions
- Preheat and prepare: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or a silicone mat.
- Cream butter and sugar: In a stand mixer fitted with the paddle (or using a hand mixer), cream the softened butter with 1/4 cup powdered sugar until smooth and slightly lighter in color, about 2–3 minutes. Scrape the bowl as needed.
- Add dry ingredients: With the mixer on low, add the sifted all-purpose flour in two additions. Mix until the flour is just incorporated. Add the finely chopped pecans and mix briefly until evenly distributed. The dough should be soft but hold together.
- Shape cookies: Pinch off pieces of dough and roll into small balls about the size of a walnut (roughly 1 to 1 1/4 inches). Place them 1–2 inches apart on the prepared baking sheets.
- Bake: Bake for 30 minutes. The cookies will remain pale; they should feel set and slightly firm to the touch. Avoid browning to keep the delicate texture.
- Sugar coating: As soon as they come out of the oven, roll each hot cookie in the sifted powdered sugar so they get a full coat. Transfer to a wire rack to cool completely, then roll again in powdered sugar for the traditional snowy finish.
- Store: Once fully cooled and double-coated, place cookies in an airtight container.
Best ways to enjoy it
Sand tarts shine with simple pairings:
- A strong black coffee or an Earl Grey tea to contrast the buttery sweetness.
- A glass of milk for kids or for dunking.
- A holiday cookie platter mixed with chewier or spiced cookies to balance textures.
- For a savory-sweet spread at a casual gathering, serve these alongside a warm sandwich or hearty main like Crockpot French Dip Sandwiches — the cookies make a light, sweet finish after a savory meal.
Storage and reheating tips
- Room temperature: Store sand tarts in an airtight container layered with parchment paper at room temperature for up to 1 week. Keep them away from heat and humidity to avoid the sugar melting.
- Freezing: Freeze baked, cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature and, if desired, give a light dusting of powdered sugar before serving.
- Reheating: These cookies don’t need reheating. If you prefer them slightly warmer, return to a 300°F oven for 3–4 minutes, but avoid long heat to preserve the texture.
Pro chef tips
- Measure flour correctly: Spoon flour into the measuring cup and level it off. Too much flour makes the cookies dry.
- Don’t overwork the dough: Mix only until incorporated. Overmixing develops gluten and can make the cookies tough.
- Uniform sizing: Use a small cookie scoop or a teaspoon measure to keep cookies even so they bake uniformly.
- Toast the pecans: Briefly toast pecans in a dry skillet for 3–4 minutes until fragrant, cool, then chop. It deepens the flavor but be careful not to burn them.
- Rolling while hot: Rolling the cookies in sugar when they’re hot allows the sugar to cling and form that classic coating. The second roll after cooling gives the finished look.
For ideas on timing your baking for a holiday spread, check this make-ahead recipe that helps with party planning: Crockpot French Dip Sandwiches.
Creative twists
- Nut swaps: Replace pecans with finely chopped walnuts or almonds. For a nut-free version, use toasted sunflower seeds or omit nuts and add 1/2 teaspoon vanilla extract.
- Chocolate dusting: Mix 1 tablespoon unsweetened cocoa with 1/2 cup powdered sugar for a chocolate-coated variation.
- Citrus lift: Add 1/2 teaspoon finely grated orange zest to the dough for a bright note that pairs well with the nutty base.
- Spiced version: Add 1/4 teaspoon cinnamon and a pinch of nutmeg to the flour for a warm holiday twist.
Common questions
Q: Can I make the dough ahead of time?
A: Because this dough is simple, you can shape the balls and refrigerate them on a lined tray for up to 24 hours before baking. Allow chilled dough a few minutes at room temperature so they bake evenly.
Q: Can I substitute margarine or shortening for the butter?
A: Butter contributes flavor and the tender crumb. Margarine or shortening will change the flavor and texture; the cookies may be less rich and slightly greasier. If you must substitute, choose a high-quality baking margarine and expect a modest difference.
Q: How do I make these nut-free for allergies?
A: Omit pecans and replace the cup of nuts with an equal amount of finely chopped, toasted seeds (sunflower or pumpkin) or extra sifted flour plus 1/2 teaspoon vanilla for flavor. Note the texture will be different but still tasty.
Q: Why did my cookies spread or brown too much?
A: Spreading or browning means the oven was too hot, the butter was too soft, or the cookies were too large. Keep the oven at 325°F and roll consistent, small balls. Avoid over-creaming the butter.
Conclusion
These sand tarts are a small-bite cookie with big nostalgic impact — buttery, nutty, and snow-dusted. They’re forgiving, make-ahead friendly, and ideal for tins and gatherings. For another tried-and-true sand tart reference, see Life, Love & Good Food’s Christmas Sand Tarts (Pecan Butter Cookies) for a classic perspective. If you want a different recipe source and technique notes, Bake or Break’s Sand Tarts Cookie Recipe offers helpful variations and step photos.
Sand Tarts (Pecan Butter Cookies)
Ingredients
Method
- Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or a silicone mat.
- In a stand mixer fitted with the paddle, cream the softened butter with 1/4 cup powdered sugar until smooth and slightly lighter in color, about 2-3 minutes.
- With the mixer on low, add the sifted flour in two additions. Mix until just incorporated, then add the finely chopped pecans and mix briefly until evenly distributed.
- Pinch off pieces of dough and roll into small balls, about the size of a walnut (roughly 1 to 1 1/4 inches). Place them 1-2 inches apart on the prepared baking sheets.
- Bake the cookies for 30 minutes. They should remain pale and feel set and slightly firm to the touch.
- As soon as they come out of the oven, roll each hot cookie in the sifted powdered sugar for a full coat. Transfer to a wire rack to cool completely.
- Once cooled, roll the cookies again in powdered sugar for the traditional snowy finish.
- Store sand tarts in an airtight container layered with parchment paper at room temperature for up to 1 week.
- To freeze, place baked, cooled cookies in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.
