This easy Angel Sugar Cookies recipe is perfect for anyone craving a soft, buttery treat. With simple ingredients you probably already have at home, these cookies are quick to make and delightfully crumbly. Whether for a special occasion or just a sweet snack, these cookies are sure to impress!
Ingredients Needed
- 2 large eggs
- 1 cup canola oil
- 2 sticks (1 cup) butter, softened
- 1 cup granulated sugar, plus extra for sprinkling
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 4 cups + 2 tbsp. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cream of tartar
How To Make Angel Sugar Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cream Wet Ingredients: In a large mixing bowl, cream together eggs, canola oil, softened butter, granulated sugar, powdered sugar, and vanilla extract until smooth and fluffy.
- Add Dry Ingredients: Add the all-purpose flour, salt, baking soda, and cream of tartar to the wet ingredients. Mix until combined.
- Chill the Dough: Cover the dough and refrigerate for 1 hour to firm up.
- Shape the Cookies: Use a cookie scoop to drop dough balls onto an ungreased cookie sheet.
- Flatten the Dough: Smear a dab of butter on the bottom of a glass, dip it in sugar, and press it down gently onto each dough ball to flatten. Repeat until all cookies are flattened.
- Bake the Cookies: Bake for 9 to 11 minutes, or until the cookies are lightly golden brown at the edges. Be careful not to overbake.
- Cool the Cookies: Let the cookies cool completely before enjoying. They are ultra crumbly, so allow them to set before serving!
Recipe Tips
- Chill the Dough: Refrigerating the dough for an hour helps prevent the cookies from spreading too much while baking, giving them the perfect shape and texture.
- Don’t Overbake: Bake the cookies until they’re just slightly golden around the edges. Overbaking can cause them to lose their soft, crumbly texture.
- Use a Glass to Flatten the Dough: Butter the bottom of a glass and dip it in sugar to flatten the dough balls. This will ensure they are evenly shaped and have a nice sugar coating on top.
- Measure Ingredients Carefully: For the best results, make sure to measure your ingredients accurately, especially the flour. Too much flour can make the cookies dry instead of soft and crumbly.
- Let the Cookies Cool: These cookies are very crumbly, so make sure to let them cool completely before serving. This helps them set and keeps them from breaking apart too easily.
How To Store Leftovers
- Refrigerate: Store leftovers angel sugar cookies in an airtight container in the fridge for up to a week.
- Freeze: Wrap leftovers angel sugar cookies tightly in plastic wrap or a freezer bag and freeze them for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes before serving.
Nutrition Facts
Serving Size: 1 cookie (approximately 1.5 oz or 42.5 grams)
- Calories: 142 kcal
- Protein: 2 g
- Calories: 142 kcal
- Total Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 23 mg
- Sodium: 146 mg
- Potassium: 34 mg
- Total Carbohydrate: 20 g
- Dietary Fiber: 1 g
- Sugars: 9 g
Try More Recipes:
- Candy Cane Cookies Recipe
- S’mores Cookies
- PCookie Dough Bars Recipe
- Texas Sheet Cake Cookies
- Italian Cookies Recipe
Angel Sugar Cookies
Description
This easy Angel Sugar Cookies recipe is perfect for anyone craving a soft, buttery treat. With simple ingredients you probably already have at home, these cookies are quick to make and delightfully crumbly. Whether for a special occasion or just a sweet snack, these cookies are sure to impress!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cream Wet Ingredients: In a large mixing bowl, cream together eggs, canola oil, softened butter, granulated sugar, powdered sugar, and vanilla extract until smooth and fluffy.
- Add Dry Ingredients: Add the all-purpose flour, salt, baking soda, and cream of tartar to the wet ingredients. Mix until combined.
- Chill the Dough: Cover the dough and refrigerate for 1 hour to firm up.
- Shape the Cookies: Use a cookie scoop to drop dough balls onto an ungreased cookie sheet.
- Flatten the Dough: Smear a dab of butter on the bottom of a glass, dip it in sugar, and press it down gently onto each dough ball to flatten. Repeat until all cookies are flattened.
- Bake the Cookies: Bake for 9 to 11 minutes, or until the cookies are lightly golden brown at the edges. Be careful not to overbake.
- Cool the Cookies: Let the cookies cool completely before enjoying. They are ultra crumbly, so allow them to set before serving!
Notes
- Chill the Dough: Refrigerating the dough for an hour helps prevent the cookies from spreading too much while baking, giving them the perfect shape and texture.
- Don’t Overbake: Bake the cookies until they’re just slightly golden around the edges. Overbaking can cause them to lose their soft, crumbly texture.
- Use a Glass to Flatten the Dough: Butter the bottom of a glass and dip it in sugar to flatten the dough balls. This will ensure they are evenly shaped and have a nice sugar coating on top.
- Measure Ingredients Carefully: For the best results, make sure to measure your ingredients accurately, especially the flour. Too much flour can make the cookies dry instead of soft and crumbly.
- Let the Cookies Cool: These cookies are very crumbly, so make sure to let them cool completely before serving. This helps them set and keeps them from breaking apart too easily.
Angel Sugar Cookies