These buttery Angel Sugar Cookies are crispy around the edges yet light and tender on the inside, thanks to the addition of Cream of Tartar. They are lightly sweetened with an added dusting of powdered sugar after they are baked.

A stack of Angel Sugar Cookies.

My sister got this yummy recipe from a neighbor many years ago and I’ve made it so many times throughout the years.  The original recipe did not call for dusting the cookies with powdered sugar, but I think the powdered sugar adds the perfect light touch of sweetness to these cookies.

If you’re tired of all the usual sweets you indulged in throughout the holidays, you might be feeling like me.  I’ve been in the mood for something somewhat but not overly sweet.  Something that’s not too rich or heavy.  Oh yes, and something that’s quick and easy to make.  After the holidays, I’m still in re-coop mode and I don’t want to spend hours in the kitchen in order to satisfy my sweet tooth.

That’s what I like about these simple yet scrumptious Angel Sugar Cookies.  They are crispy, not super thick or thin and they have just enough sugar to satisfy your sweet tooth.  They are super easy to make and you don’t have to worry about refrigerating the dough.

Angel Sugar Cookies.

Tip for perfect round cookies

Here’s a tip for making your cookies look more rounded. Once, you flatten the cookie dough with the bottom of a glass or measuring cup, use a round cookie or biscuit cutter that’s just slightly bigger than the pressed dough, and place it over the dough. Move it in a circular motion 2 to 3 times around the dough to sure it up.

Angel Sugar Cookies dusted with powdered sugar.

Feel free to omit the dusting of powdered sugar. However, I think they’re perfect with it.

Angel Sugar Cookies.

The addition of Cream of Tartar gives these cookies a lighter and more tender texture,  Although they are slightly crispy around the edges, the insides are light and tender and melt in your mouth delicious.  Maybe that’s why they’re called Angel Sugar Cookies.

You might also like…

Danish Butter Cookies

Soft & Chewy Peanut Butter Cookies

Classic Peanut Butter Cookies

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A stack of Angel Sugar Cookies.

Angel Sugar Cookies

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 24 1x

Description

These buttery Angel Sugar Cookies are crispy around the edges yet light and tender on the inside, thanks to the addition of Cream of Tartar. They are lightly sweetened with an added dusting of powdered sugar after they are baked.


Ingredients

Units Scale
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon baking soda
  • 2 1/4 cups all purpose flour
  • 1/2 cup white sugar, plus more for pressing cookies
  • 1/2 cup powdered sugar, plus more for dusting cookies
  • 1 stick unsalted butter, softened
  • 1/2 cup vegetable or canola oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract


Instructions

  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients together in a large bowl and set aside.
  3. Add the butter to a large mixing bowl. Using an electric mixer or a wooden spoon, mix the butter until it is light and creamy. Add the sugars, vegetable oil, egg and vanilla and mix until throughly combined. Add the dry ingredients and mix just to incorporate. Do not over mix.
  4. Using a large cookie scoop, place scoops of cookie dough on an ungreased cookie sheet, leaving some room between them for spreading. Dip the bottom of a glass in water, then dip the glass in granulated sugar. Lightly press down on each cookie with the bottom of the sugar dipped glass, flattening the cookies.
  5. Bake cookies for approximately 15 minutes or until cookies are lightly browned on bottoms. Do not over bake. Cookies should be light in color on top.
  6. Allow cookies to set for about 1 minute on cookie sheet and transfer to a wire rack to cool. Once cookies have cooled, dust tops with powdered sugar.
  7. Store in an airtight container. Cookies will stay fresh for up to 1 week.

Keywords: cookies, sugar cookies, angel sugar cookies, crispy sugar cookies,