Vintage Angel Cookies
Ever wished you could take a bite out of history? Well, you’ll be doing just that with our Vintage Angel Cookies. This sweet little recipe has been delighting both kids and adults for generations with its light, airy feel and crispy sweet topping.
It tastes so heavenly; it’s no wonder these treats earned the nickname Angel Crisps. So, dust off that apron, preheat your oven, and bake up up a batch of pure nostalgia.
Our Angel Cookie recipe is a timeless classic, perfect for holiday baking or just a regular sweet treat any time of year.
As one of the most popular old-fashioned cookie recipes, these heavenly delights have been perfect for family gatherings, Christmas celebrations, and cozy evenings by the fireplace.
The light, airy, crisp feel and delicate sweetness create an irresistible taste.
What are Angel Cookies?
Angel Cookies are a tasty throwback treat that brings back simpler times. Imagine a cookie that’s so light and airy it practically dissolves the moment it hits your tongue. That’s an Angel Cookie for you!
These sweets carry a touch of vanilla, making them the perfect companion to your afternoon cup of tea or your late-night glass of milk.
Ingredients
- Salted butter
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
Substitutions and Additions
- Butter: You can swap butter for solid shortening. You’ll want to add ¼ teaspoon of salt.
- Brown sugar: Just use a full cup of granulated sugar instead. Your cookies will not be as soft, though.
- Sugar: Make the crisps colorful by swapping the granulated sugar for colored sugar and use that when coating them.
How to make Vintage Angel Crisps
1 – Preheat the oven to 350°F and prepare a small bowl with 1 inch of water.
2 – Pour 1/2 cup of the sugar into a separate small bowl.
3 – Mix together butter, the remaining granulated sugar, and brown sugar in a large mixing bowl until light in color and the sugars begin to dissolve.
4 – Combine the egg and vanilla, mixing thoroughly. If needed, scrape down the bowl.
5 – Whisk together the flour, baking powder, and cream of tartar in a separate bowl.
6 – Combine the flour mixture with the butter mixture, mixing until just combined. Avoid overmixing.
7 – Take approximately 1 tablespoon (or use a cookie scoop) of dough and shape it into a ball. Dip half of the dough ball into the water (around 1/2 an inch deep).
8 – Immediately, dip the wet half of the dough ball into the bowl of granulated sugar.
9 – Position the dough ball with the sugar side facing up on a cookie sheet lined with parchment paper, leaving a 3-inch gap between each cookie. Gently press down to slightly flatten. I use a drinking glass with a flat bottom.
10 – Place the cookies in the preheated oven and bake for 8 to 10 minutes or until the edges are light golden brown.
11 – Take the cookies out of the oven and let them cool for 1 minute. Transfer them to a wire rack to finish cooling. Don’t store them until they have cooled completely.
Recipe Tips
- Be mindful of your oven: All ovens are different, and bake times can vary. Be sure to keep an eye on your Angel Crisps, especially during the final minutes of baking, to ensure they don’t overcook.
- Adjust the size: If you prefer a more substantial cookie, simply use a larger amount of dough for each ball. Just remember, you might need to adjust the baking time.
- Don’t rush the cooling: It’s tempting, we know, but allowing the cookies to cool completely is crucial. This lets them set and develop that perfect crispness we love so much!
Storage
Angel Crisps are best enjoyed fresh but can be stored in an airtight container for up to a week.
If you want to extend the shelf-life further, you can freeze them for up to three months. Just remember, always allow them to reach room temperature before serving.
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Vintage Angel Cookies
Ingredients
- 1 cup butter salted
- 1 cup granulated sugar divided
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- Preheat the oven to 350℉.
- Put 1 inch of water into a small bowl and set aside.
- Put 1/2 cup of granulated sugar into a separate small bowl.1 cup granulated sugar
- Combine butter, remaining granulated sugar (1/2 cup), and brown sugar.1 cup butter, ½ cup brown sugar
- Mix until light and the sugars start to dissolve.
- Add the egg and vanilla, and mix well. Scrape down the bowl if necessary.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar
- Add the flour mixture to the butter mixture, and mix just until combined. Do not overmix.
- Using about 1 tablespoon of dough, form into round pieces.
- Dip each ball halfway into the water.
- Immediately dip the wet dough ball into the bowl of granulated sugar.
- Place the dough ball, sugar side up on a cookie sheet. Allow 3 inches between cookies.
- Press down to flatten slightly.
- Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are lightly browned.
- Remove the cookies from the oven and allow to cool for 1 minute.
- Remove to a cooling rack to complete cooling.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Editor: Oliver Baysinger
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