Table of Contents
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, especially during Christmas. These Bakery Style Sugar Cookies are a simpler version that I enjoy making throughout the year. However, these Angel Crisps were the original cookies that my Grandma used to make.
I am unsure about the origin of these cookies, but they seem to have been around since at least the 1960s. It could have been an old church recipe from the Mid-West that my Grandma passed down to me.
These cookies are akin to sugar cookies but have a slightly different flavor due to the combination of brown sugar and granulated sugar. The brown sugar helps to make them softer and chewier compared to 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. Cream the shortening with the sugars, then add the egg and vanilla. Mix in the dry ingredients until a dough forms.
- Roll Balls. Use a cookie scoop to make equal-sized balls, roll them in granulated sugar, and place them on a baking sheet. Make an indentation in the center of each ball using your thumb.
- Bake. Bake the cookies for 9-10 minutes until lightly golden. Let them cool on the baking sheet before transferring to a wire rack to cool completely.
- 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
- You can use butter instead of shortening if desired.
- Do not press too hard when making the indentation, as the cookies will spread while baking.
- For added flavor, you can top these cookies with Vanilla Frosting or Chocolate Frosting.
Storage
Store cookies in an airtight container for up to 4 days. They can also be frozen for up to 3 months. Thaw at room temperature before serving.