Enjoy the perfect balance of sweet, light and crisp with these Crisp Angel Sugar Cookies, a heavenly treat that melts in your mouth with every bite.
What Are Angel Sugar Cookies?
Angel sugar cookies are similar to shortbread but they include leavening agents and a slightly different ratio of butter to flour to make them very light, like angels 🙂 They are not the kind of sugar cookie for cutouts though since the dough is too soft.
These are one of my favorite sugar cookies of all time so I am ok with that. Their texture is light as air and instead of being chewy sugar cookies, they are light and break in half with the perfect snap. When you eat them (and it is easy to many) they melt in your mouth.
This recipe was given to me by a friend's Mom whose family has been making them forever. When I want to bring a dessert to a party, I often make these and they are always a hit.
I make these at the holidays too and use either sprinkles or a buttercream frosting to decorate them (more ideas on that below.) They are however perfect just as is!
What you will need
- All-purpose flour
- Unsalted butter: I use unsalted butter so I can control how much salt is in the cookies.
- Vegetable Oil
- Kosher salt: The salt elevates the sweet and buttery cookies. I always use kosher salt.
- Granulated sugar.
- Powdered sugar: Powdered sugar is what makes these crisp. If you wanted a chewy angel cookie, you could use brown sugar in place of this.
- Vanilla Extract
- Cream of tarter
- Baking soda
- Large egg
How to Make Angel Sugar Cookies
- Mix Dry ingredients: This is the flour, baking soda, cream of tarter and the salt.
- Cream: Cream the butter, sugars, oil and vanilla by mixing on low speed with a hand mixer or stand mixer until creamy.
- Combine: Combine the creamy butter mixture with the dry ingredients and mix until a dough forms.
- Chill: The cookie dough should be chilled for at least 2 hours. You can also make it a day ahead of time.
- Roll: Roll the dough to about the size of a walnut then add to a prepared baking sheet. These cookies spread a little bit.
- Press down the dough: With a fork or the bottom of a glass dipped in sugar, gently press down the dough.
- Bake: For about 15 minutes or until the cookies just begin to have a little golden color on the edges.
Angel Cookies Tips
- For a smooth top: If you prefer a smooth top instead of the fork pattern then use the bottom of a measuring cup to press the cookies before baking. Just make sure to dip the cup in sugar so it doesn't stick to the dough.
- Make sure to chill the dough: This dough needs a little time to set up. It is also very sticky so chilling it helps you scoop then roll them.
- For chewy angel cookies: If you want a less crisp version of these light cookies, just use light brown sugar in place of the powdered sugar.
Decorating These Cookies
These may not be cutout cookies but they do look so pretty with sprinkles or buttercream frosting. I am including my butter cream frosting in the recipe below.
Above are some ideas I have done for decorating for the different seasons! These cookies are truly an any time of year cookie.
This type of buttercream frosting will not harden and will stay a bit soft, even after refrigerating. The frosted cookies are best stored side by side on a plate.
Storing
The dough freezes well for up to 2 months. When you are ready to use them, thaw the dough in the fridge overnight.
You can store the baked cookies in an air-tight container for up to one week on your counter. These cookies stay surprisingly light and crisp for a while.
More Sugar Cookies You Will Love
Crisp Angel Sugar Cookies
Ingredients
- 2 cups Plus 2 tablespoons of all-purpose flour
- ½ cup Unsalted butter at room temperature
- ½ cup Vegetable oil
- ½ cup Granulated sugar
- ½ cup Powdered sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- ½ teaspoon kosher salt Using kosher salt is important here. If using regular table salt, make sure to half the amount.
- ½ teaspoon Cream of tarter
- ½ teaspoon Baking soda
Buttercream Frosting
- 2 cups Powdered Sugar
- 1 cup Unsalted butter room temperature
- 1 teaspoon Vanilla extract
- A few drops of milk until it reaches your preferred consistency
- pinch of kosher salt
Instructions
- Whisk together flour, baking soda. cream of tarter and salt in a small bowl.2 cups Plus 2 tablespoons of all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon Cream of tarter, ½ teaspoon Baking soda
- In a separate bowl with a hand mixer or stand mixer, add butter, and both sugars and mix on medium speed until pale and fluffy, about 2 minutes.½ cup Granulated sugar, ½ cup Unsalted butter, ½ cup Powdered sugar
- Now add vanilla, oil and egg and mix until combined.½ cup Vegetable oil, 1 teaspoon Vanilla extract, 1 Large egg
- Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together.
- Chill dough for at least 2 hours or overnight.
Making the cookies
- Preheat oven to 350°
- Line 2-3 baking sheets with parchment paper.
- Scoop a walnut sized piece of dough out of the bowl and roll into a ball and place on to the prepared cookie sheet making sure to leave 1 inch of space between them.
- *If adding sprinkles, you can roll the dough balls into a plate sprinkles or add them after flattening the dough balls in the next step.
- Dip a fork into sugar and gently press the balls of dough. If you prefer a smoother top to the cookies, dip the bottom of a glass into sugar and press the dough down.
- Bake cookies for 15 minutes, or until just browned around the edges.
- Remove from oven and allow to cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely.
Buttercream Frosting
- Cream the butter, sugar, vanilla and milk until light and fluffy, about 5 minutes.2 cups Powdered Sugar, 1 cup Unsalted butter, 1 teaspoon Vanilla extract, A few drops of milk, pinch of kosher salt
- Spread the buttercream frosting on the tops of the cookie with a knife or offset spatula making sure to not cover the edges of the cookies. This makes it look pretty and helps people pick up the cookies without getting frosting on their fingers.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Meg says
Thank you for sharing this recipe