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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Angel Sugar Cookies

Angel Sugar Cookies

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By: Leigh Anne WilkesPosted: 2/04/23Updated: 4/01/25

This post may contain affiliate links. Please see disclosure policy here.

overhead shot of pink frosted sugar cookies

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 as is or frosted.

pink frosted sugar cookies on a cooling rack

Why You’ll Love This Recipe

  • Next to a warm chocolate chip cookie, sugar cookies are my favorite. I have quite a few sugar cookie recipes on the blog including this sugar cookie which is practically perfect.  But there is room in this world for more than one sugar cookie recipe, and this angel sugar cookie recipe should be one of them. 
  • There is no rolling or cutting with this recipe so they are quick and easy to make.
  • The cookie is light, tender and crispy on the edges.
  • They have great flavor so they can be enjoyed without frosting if you like.
  • Although this dough does need to be refrigerated for an hour before baking, it is totally worth the wait.
overhead shot of frosted sugar cookies

What is an Angel Sugar Cookie?

So what is different about this sugar cookie recipe you may ask??  This cookie is thin, tender and crisp around the edges.  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.

I like my sugar cookies with frosting and always use my favorite buttercream frosting recipe.

Ingredients Needed

  • Eggs, I always use large eggs.
  • Oil, canola or vegetable oil
  • Butter, I use salted but if using unsalted butter add a pinch more salt to dough.
  • Sugar, granulated sugar and powdered sugar.
  • Vanilla Extract 
  • Flour, unbleached all purpose flour.
  • Salt
  • Baking Soda
  • Cream of Tartar

How to Make Angel Sugar Cookie recipe

  • Cream your butter, sugar, oil, vanilla and eggs using a stand mixer or an hand held electric mixer. 
  • Add in your dry ingredients and mix just until combined. 
  • Cover the dough with some plastic wrap and put in the refrigerator for an hour.
  • Scoop dough onto a parchment lined baking sheet.
flattening sugar cookie dough
  • 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 on a wire rack before frosting.
sugar cookies without frosting.

Tips from leigh Anne

  1. Do not over mix the dough if you want a tender sugar cookie.
  2. Use a cookie scoop to form even size balls of dough and place on a baking sheet. 
  3. Because these angel sugar 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.
  4. These cookies do not travel well, so best to enjoy them at home.
upclose shot of a sugar cookie

Frequently Asked Questions

Can I freeze angel sugar cookies?

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

How long are angel sugar cookies good after baking?

When stored in an airtight container at room temperature they will last 3-4 days.

Be sure and check out some of my other favorite dessert recipes:

  • Lemon Angel Pie
  • Strawberry Cream Cake
  • Angel Biscuits
  • Chocolate Angel Pie
  • Lemon Angel Pie for Two

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 5 votes

Angel Sugar Cookies

Recipe From: Leigh Anne Wilkes
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!. 

serves: 36 cookies
Prep:10 minutes minutes
Cook:10 minutes minutes
chilling time:1 hour hour
Total:2 hours hours 20 minutes minutes
Rate Recipe

Ingredients

  • 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

Instructions

  • 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

Tips & Notes:

Do not over mix the dough if you want a tender sugar cookie.
Serve plain or frosted.
Use a cookie scoop to form even size balls of dough and place on a baking sheet.

Nutrition Facts:

Calories: 142kcal (7%) Carbohydrates: 20g (7%) Protein: 2g (4%) Fat: 6g (9%) Saturated Fat: 4g (25%) Cholesterol: 23mg (8%) Sodium: 146mg (6%) Potassium: 34mg (1%) Fiber: 1g (4%) Sugar: 9g (10%) Vitamin A: 177IU (4%) Calcium: 5mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookies
Cuisine:American
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5 from 5 votes (5 ratings without comment)

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  1. Mary says

    Posted on 10/13 at 5:50 pm

    These sound so much easier than the roll and cut sugar cookies. What did you use to frost these cookies. Thanks Mary

    Reply
    • Leigh Anne says

      Posted on 10/14 at 7:33 am

      Here is a link to my favorite buttercream frosting
      https://www.yourhomebasedmom.com/buttercream-frosting-christmas-cupcakes/

      Reply
  2. Therese says

    Posted on 2/16 at 7:53 pm

    Leigh Anne, this recipe is nearly identical to one my mom used when I was growing up. She would top them with chocolate chips, nuts, crystal sprinkles or toasted coconut. When I was about 8 the local newspaper came to our home and took pictures of us baking these cookies for an article they were doing on cookie jars. They will always remind me of my childhood.

    Reply
    • Maryanne Deering says

      Posted on 10/9 at 10:14 am

      Fond memories so nice of you to reach out and share your Mom’s recipe. She would be proud. I would be

      Reply
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