Angel Sugar Crisp Cookies Recipes

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ANGEL SUGAR COOKIES



Angel Sugar Cookies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 2h

Yield 24 cookies

Number Of Ingredients 12

2 sticks unsalted butter, softened, plus more for greasing glass
1 cup canola or vegetable oil
1 cup granulated sugar, plus more for dipping
1 cup powdered sugar
1 teaspoon vanilla extract
2 large eggs
4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Blue sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)
Purple sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
  • Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
  • Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

ANGEL CRISP COOKIES



Angel Crisp Cookies image

I've been making these wonderfully light cookies since 1964. I found the recipe in a old Robin Hood Flour cook Book.

Provided by Potluck

Categories     Dessert

Time 10m

Yield 4 dozen

Number Of Ingredients 12

1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter
1/2 cup shortening
1 large egg
1 teaspoon vanilla
2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
water, for dipping
sugar, for dipping

Steps:

  • Cream together sugars, butter, shortening, egg and vanilla.
  • Mix dry ingredients together.
  • Add to creamed mixture,mix throughly.
  • Shape into 1-inch balls.
  • Dip top half in water then sugar.
  • Place into ungreased cookie sheet, press down in center with finger.
  • Bake 425° for 8-10 minutes.
  • I lised only baking time, not prep time.

ANGEL SUGAR CRISPS



Angel Sugar Crisps image

Whenever I've taken this sugar crisp recipe to church coffees, I've had women come into the kitchen and request the recipe. You'll enjoy this sugar cookie's secret ingredient-brown sugar! -Annabel Cox, Olivet, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Water
Additional white or colored sugar

Steps:

  • In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.

Nutrition Facts : Calories 161 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

ANGEL SUGAR COOKIES



Angel Sugar Cookies image

One taste of these cookies and you'll swear you're in heaven.

Provided by Ree Drummond

Categories     bake,dessert,eggs and dairy,snack

Time 25m

Yield 24 servings

Number Of Ingredients 12

2 sticks unsalted butter, softened, plus more for greasing glass
1 cup canola or vegetable oil
1 cup granulated sugar, plus more for dipping
1 cup powdered sugar
1 tsp vanilla extract
2 large eggs
4 cups plus 2 Tbsp all-purpose flour
1 tsp baking soda
1 tsp cream tartar
1 tsp salt
Blue sanding sugar, for sprinkling (about ½ tsp per cookie)
Purple sanding sugar, for sprinkling (about ½ tsp per cookie)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
  • Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
  • Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

TENDER CRISP SUGAR COOKIES



Tender Crisp Sugar Cookies image

These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!

Provided by ETHELMERTZ

Categories     Desserts     Cookies     Sugar Cookies

Time 35m

Yield 60

Number Of Ingredients 10

1 ½ cups butter
1 ½ cups shortening
1 ½ cups white sugar
1 ½ cups confectioners' sugar
4 ½ teaspoons vanilla extract
3 eggs
6 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

  • Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
  • Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
  • Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 18.8 g, Cholesterol 21.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 87.4 mg, Sugar 8 g

CRISP SUGAR COOKIES



Crisp Sugar Cookies image

My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
5 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

GRAMMIE'S ANGEL CRISP COOKIES RECIPE - (4.4/5)



Grammie's angel crisp cookies Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 10

1/2 C butter or margarine
1/2 C shortening
1/2 C firmly packed brown sugar
1/2 C sugar
1 egg
1 t vanilla
2 C flour
1 t baking soda
1 t cream of tartar
1/2 t salt

Steps:

  • Preheat oven to 350. Cream sugars and shortening and butter. Add egg and vanilla to creamed mixture. Add all dry ingredients and blend well. Roll small bits of dough into balls and dip one end slightly into a small bowl of water then into a small bowl of sugar... just to lightly coat the one side. Bake sugar side up for 8-9 minutes or until bottom browns. Allow to cool for a short time (just enough to set) on cookie sheet, then transfer to wire baker's rack to complete cooling. For a crispier cookie cool on spread newspaper or brown bag to absorb and extra oil.

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