Tartlet Tin Cookies


Preparation info

  • Makes about


    • Difficulty


Appears in

The Art of the Cookie

The Art of the Cookie

By Shelly Kaldunski

Published 2011

  • About

Made in miniature tartlet tins, these cookies bake crisp on the outside from the sanding sugar, but stay soft and moist inside like cake. Serve the little cakes topped with a dollop of whipped cream.


  • Dough for Vanilla Sugar Cookies
  • ¼ cup (2 oz/60 g) unsalted butter, softened
  • Pink and yellow sanding sugar
  • Confectioner’s sugar for dusting
  • Whipped cream (optional)


    1. Preheat the oven to 350°F (180°C).
    2. Place miniature tartlet tins, each about 1 ½ inches (4 cm) in diameter, on 2 rimmed baking sheets. Lightly brush each tin with the butter. Sprinkle generously with sanding sugar. Firmly press 1 rounded tablespoon of dough into each prepared tin, filling it three-fourths full.
    3. Bake 1 batch at a time until the edges are set and the cookies feel firm to the touch, but have not yet taken on any golden color, 16–18 minutes. Let cool on the sheets on wire racks for 5 minutes. Using tongs if the tart tins are still warm, invert the tins and gently tap to remove the cookies. Use a metal spatula to transfer the cookies to the wire racks and let cool completely, about 30 minutes.
    4. Dust the cooled cookies with confectioner’s sugar and serve right away; the cookies are best eaten the same day they are made.