These angel sugar cookies are light and delicious. There is no rolling out or cutting required with these sugar cookies which makes them the easiest and most delicious cookies ever!. Enjoy them frosted or “naked.”
I love sugar cookies. Next to a warm chocolate chip cookie they are my favorite. I have quite a few sugar cookie recipes on the blog including this almond flavored sugar cookie which is practically perfect. But there is room in this world for more than one sugar cookie recipe, and this one should be one of them. As much as I love sugar cookies I do not love rolling out sugar cookie dough and cutting out shaped cookies. I will do it at Christmas but that’s about it! When I want or need a cut out sugar cookie I always use this recipe.
My favorite kind of sugar cookie though is the kind I can just drop right onto a baking sheet like these Drop Sugar Cookies.
What is an Angel Sugar Cookie?
So what is different about this sugar cookie recipe you may ask?? I am a big fan of thin, tender and crisp around the edges sugar cookies. I don’t like the thicker, heavier sugar cookies you usually find in the grocery store. These angel cookies are just the way I like them, tender, delicious and melt in your mouth good.
And of course, for me, a sugar cookie must have frosting. For these cookies I used my favorite buttercream frosting recipe.
But these angel sugar cookies can hold their own too. They have enough flavor that they can be eaten “naked,” or without frosting. But for me, I want mine with frosting!
How to Make Angel Sugar Cookies
- Do not overmix the dough if you want a tender sugar cookie.
- Cream your butter, sugar, oil, vanilla and eggs. The powdered sugar and oil help make this cookie soft and chewy in the middle and a little crispy on the edges.
- Add in your dry ingredients and mix just until combined.
- Cover the dough with some plastic wrap and refrigerate for an hour.
- Use a cookie scoop to form even size balls of dough and place on a baking sheet.
- Use the bottom of a glass, wet and dipped in sugar to gently push down on the dough.
- Bake at 350 degrees F for 9-10 minutes or just until the edges start to turn golden brown. Cool before frosting.
How to Decorate a Sugar Cookie?
You can make it as easy or fancy as you want. Like I said before, these cookies are delicious without frosting but I am a frosting girl. So a nice layer of buttercream frosting is my favorite way to enjoy a sugar cookie. I often add almond extract to my frosting and you can use food coloring to make them whatever color you like!
Because these cookies are so light and crisp you need to be careful when frosting them. Lay them flat on the counter and press gently (do not hold them in your hand) when you frost them so they don’t crumble under the pressure! Because they crumble easily they will not travel well so you will just have to eat them all at home!!
Add a few sprinkles to dress them up if you like! This dough does require an hour of refrigeration so plan ahead!
Can Sugar Cookies Be Frozen?
Yes, they can. Be sure and read all my tips for How to Freeze Cookies here. I prefer to freeze them unfrosted and then frost them after I thaw them.
Be sure and check out some of my other favorite cookie recipes:
Find my favorite BUTTERCREAM FROSTING recipe here.
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Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Angel Sugar Cookie Recipe
Angel Sugar Cookies
- 2 large eggs
- 1 cup canola oil
- 1 cup. butter softened
- 1 cup sugar
- 1 cup powdered sugar
- 1 tsp pure vanilla extract or could use almond
- 4 cups all purpose flour plus 2 Tbsp
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
- Preheat oven to 350 degrees F.
- To make the dough, use a large mixing bowl and cream together the eggs, oil, butter, sugars and vanilla
- Add the rest of ingredients and mix until combined. Don't overmix.
- Refrigerate the dough for 1 hour
- Using a cookie scoop or spoon drop the balls of dough onto an ungreased cookie sheet
- Wet the bottom of a glass, then dip it in the granulated sugar
- Use the glass to flatten the balls of dough, dipping again into the sugar each time
- Bake for 9-11 minutes or until the cookies are just barely turning brown around the edges
- Do not overcook and let cool before eating and/or frosting
Originally shared February 12,2010