This delicious Angel Sugar Cookies recipe is a simple and quick way to bake light, buttery, melt-in-your-mouth treats. With a hint of vanilla and a sprinkle of colorful sugar, these cookies are perfect for any occasion. Plus, they’re easy to make with pantry staples—no fancy ingredients required! Enjoy their soft, crumbly texture with a cup of tea or coffee.
Recipe Ingredients:
- 2 sticks unsalted butter, softened, plus more for greasing glass
- 1 cup canola or vegetable oil
- 1 cup granulated sugar, plus more for dipping
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- Blue sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)
- Purple sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)
How To Make Angel Sugar Cookies?
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or leave it ungreased.
- Cream the wet ingredients. In a large mixing bowl, beat together the softened butter, oil, granulated sugar, powdered sugar, vanilla extract, and eggs until smooth and creamy.
- Mix the dry ingredients. Add the flour, baking soda, cream of tartar, and salt to the wet mixture. Stir until well combined. Cover the dough and refrigerate for 1 hour.
- Shape the cookies. Using a cookie scoop, drop balls of dough onto the prepared baking sheet. Grease the bottom of a glass with butter, dip it in granulated sugar, and use it to gently flatten each dough ball, re-dipping in sugar each time.
- Add decoration. Sprinkle blue sanding sugar over half the cookies and purple sanding sugar over the other half.
- Bake and cool. Bake for 9-11 minutes, until the edges are just barely golden. Do not overbake! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. These cookies are ultra crumbly—handle with care and enjoy!
Recipe Tips:
- Chill the dough for better texture. Refrigerating the dough for at least 1 hour helps the cookies hold their shape and keeps them soft and crumbly instead of spreading too much.
- Don’t overmix the dough. Once you add the flour, mix just until combined. Overmixing can make the cookies tough instead of light and tender.
- Use a sugar-dipped glass to flatten evenly. Pressing the dough balls with a glass dipped in sugar creates a perfect shape and gives the cookies a crisp, sweet coating.
- Watch the baking time closely. These cookies should be slightly golden at the edges but not browned. Remove them at 9-11 minutes to keep them soft.
- Handle with care—they’re delicate! These cookies are super crumbly, so let them cool completely on the baking sheet before moving them to avoid breaking.
How To Store Leftovers?
- Refrigerate: Let the cookies cool completely to room temperature. Then, store them in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh at room temperature for up to 5 days or in the fridge for up to 1 week.
- Freeze: Place the cooled cookies in a freezer-safe container or zip-top bag, separating layers with parchment paper. Freeze for up to 3 months.
Nutrition Facts
- Calories: 290
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 170mg
- Potassium: 0
- Total Carbohydrate: 41g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 4g
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Angel Sugar Cookies
Description
This delicious Angel Sugar Cookies recipe is a simple and quick way to bake light, buttery, melt-in-your-mouth treats. With a hint of vanilla and a sprinkle of colorful sugar, these cookies are perfect for any occasion. Plus, they’re easy to make with pantry staples—no fancy ingredients required! Enjoy their soft, crumbly texture with a cup of tea or coffee.
Ingredients
Instructions
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or leave it ungreased.
- Cream the wet ingredients. In a large mixing bowl, beat together the softened butter, oil, granulated sugar, powdered sugar, vanilla extract, and eggs until smooth and creamy.
- Mix the dry ingredients. Add the flour, baking soda, cream of tartar, and salt to the wet mixture. Stir until well combined. Cover the dough and refrigerate for 1 hour.
- Shape the cookies. Using a cookie scoop, drop balls of dough onto the prepared baking sheet. Grease the bottom of a glass with butter, dip it in granulated sugar, and use it to gently flatten each dough ball, re-dipping in sugar each time.
- Add decoration. Sprinkle blue sanding sugar over half the cookies and purple sanding sugar over the other half.
- Bake and cool. Bake for 9-11 minutes, until the edges are just barely golden. Do not overbake! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. These cookies are ultra crumbly—handle with care and enjoy!
Notes
- Chill the dough for better texture. Refrigerating the dough for at least 1 hour helps the cookies hold their shape and keeps them soft and crumbly instead of spreading too much.
- Don’t overmix the dough. Once you add the flour, mix just until combined. Overmixing can make the cookies tough instead of light and tender.
- Use a sugar-dipped glass to flatten evenly. Pressing the dough balls with a glass dipped in sugar creates a perfect shape and gives the cookies a crisp, sweet coating.
- Watch the baking time closely. These cookies should be slightly golden at the edges but not browned. Remove them at 9-11 minutes to keep them soft.
- Handle with care—they’re delicate! These cookies are super crumbly, so let them cool completely on the baking sheet before moving them to avoid breaking.
Angel Sugar Cookies