Angel Sugar Cookies

Name: Angel Sugar Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1/2 teaspoon Cream of Tartar; 1/2 teaspoon baking soda; 2 1/4 cups all purpose flour, spooned and leveled; 1/2 cup granulated sugar, plus more for pressing cookies; 1/2 cup powdered sugar; 1 stick unsalted butter, softened; 1/2 cup vegetable or canola oil; 1 large egg; 1 teaspoon pure vanilla extract; Granulated sugar for sprinkling

Jump To Recipe by Cindy @mycountrytable

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Published: January 2, 2018 · Modified: August 16, 2024 by Cindy Gibbs

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 granulated sugar after they are baked.

If you’ve been looking for the perfect sugar cookie that’s crispy around the edges and not overly sweet, you’ve come to the right place. These Angel Sugar Cookies are perfect!

My sister got this yummy recipe from a neighbor many years ago and I’ve made it so many times throughout the years. They’ve always been a big hit with kids and adults.

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.

When I’m in the mood for a cookie that’s not overly sweet but will still satisfy my sweet tooth, and is easy to make, I always reach for this recipe.

These cookies 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.

HOW TO MAKE THESE SUGAR COOKIES

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.

Using a cookie scoop, place scoops of cookie dough onto 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. Bake for about 15 minutes until they are lightly browned on the bottoms. Sprinkle with granulated sugar while hot.

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.