Vintage Angel Cookies

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Bake a batch of nostalgia with our Angel Cookies! A classic treat for crispy sugar cookies topped with a sugar shell, perfect for holidays or if you just want a sweet treat. Simple, delicious, and timeless.

Prep Time10

Cook Time10

Total Time20

Course: Cookies, Dessert

Cuisine: American, vintage

Servings: Cookies

Calories: 159kcal

Author: Elizabeth (Beth) Mueller

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

Cookies can be stored in airtight container for up to 1 week. Or frozen for up to 3 months.

Nutrition