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These Angel Crisp Cookies are similar to an old fashioned sugar cookie. They are a recipe that Grandma used to make and are still a favorite today.
My family loves Frosted Sugar Cookies, if they could have them year round they would. But I personally just reserve them for Christmas. These Bakery Style Sugar Cookies are an easier version that I prefer to make other times of the year. But these Angel Crisps were the original that I grew up with my Grandma making.
I am honestly not sure how these cookies were named, but they seem to date back to at least the 1960’s. It may have been an old church recipe from the Mid-West that my Grandma just passed down, I am not sure.
They are similar to a sugar cookie, but have slightly different flavor because they use both brown sugar and granulated sugar. The brown sugar helps make them softer and chewier than some other sugar cookies.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Granulated Sugar
- Light Brown Sugar
- Shortening – can use butter if you prefer
- Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Cream of Tartar
- Salt
How To Make Angel Crisp Cookies
- Make Dough. Like traditional cookies you will cream the shortening with the sugars until it is fluffy. Add the egg and vanilla until well incorporated. Then add the dry ingredients until a dough comes together.
- Roll Balls. I like to use a cookie scoop to make sure the cookies are the same size. Roll the dough into balls and then roll in granulated sugar. Place them on a baking sheet and use your thumb to make an indentation in the center.
- Bake. Bake the cookies for 9-10 minutes. The cookies will spread a little and have cracks along the edges because of the thumb print you made. Once they are lightly golden and appear dry on the top they are done.
- Cool. Let the cookies cool for about 5 minutes on a baking sheet before removing to a wire rack to cool completely.
Recipe Tips & Suggestions
- I was given this recipe as written, having called for shortening. You can use butter if your prefer. My grandma very well could have used lard back in the day. But really, any fat source will work fine, you just want it to be solid not a liquid oil.
- Don’t press too hard. You just want a small indentation when you press down, not to flatten them. They will spread out as they bake.
- We never topped these with frosting, but if you want this Vanilla Frosting would be delicious. Or you could use Chocolate Frosting and really mix things up.
Storage
Store cookies in an airtight container for up to 4 days. You can also freeze for up to 3 months. Just let them thaw at room temperature before serving.
More Cookie Recipes
- Toffee Graham Cracker Cookies
- Cake Batter Cookies
- Biscoff Chocolate Chip Cookies
- Crunchy Peanut Butter Cookies
- Cool Whip Cookies
Angel Crisp Cookies
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup shortening
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- Additional sugar for rolling
Instructions
- Preheat oven to 350º F.
- In a stand mixer bowl combine sugar, brown sugar, and shortening. Mix until well combined. Add egg and vanilla and mix. Mix in flour, baking soda, salt and cream of tarter until well combined.
- Roll into 1 inch balls, and roll in granulated sugar. Place on a baking sheet. Using your thumb, gently press into the center of each ball.
- Bake for 9-10 minutes until just starting to turn golden brown. Remove from oven and cool for a few minutes before removing to a wire rack to cool completely.
- Store in an air tight container
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Here is what I REALLY like about this ‘classic’ sugar cookie is that you don’t have to roll them out. So I pinned it. I bake a lot of cookies.
These cookies definitely look divine 🙂
I just made these cookies,and they are delicious . My 12 year-old is telling me why she needs another.
Smart girl 🙂