I don’t know about you, but after Christmas, I told myself I wasn’t making anything sweet until February. Who was I trying to fool? Yesterday I was right back in the kitchen making my usual mess with flour and sugar. If you’re tired of all the usual sweets you indulged in throughout the holidays, you might be feeling like me. I’ve been in the mood for something somewhat but not overly sweet. Something that’s not too rich or heavy. Oh yes, and something that’s quick and easy to make. After the holidays, I’m still in re-coop mode and I don’t want to spend hours in the kitchen in order to satisfy my sweet tooth.
That’s what I like about these simple yet scrumptious Angel Sugar Cookies. They are crispy, not super thick or thin and they have just enough sugar to satisfy your sweet tooth. They are super easy to make and you don’t have to worry about refrigerating the dough.
The addition of Cream of Tartar gives these cookies a lighter and more tender texture, Although they are slightly crispy around the edges, the insides are light and tender and melt in your mouth delicious. Maybe that’s why they’re called Angel Sugar Cookies.
My sister got this yummy recipe from a neighbor many years ago and I’ve made it so many times throughout the years. The original recipe did not call for dusting the cookies with powdered sugar, but I think the powdered sugar adds the perfect light touch to these cookies.
You might feel tempted to eat the entire batch of these melt in your mouth cookies, but be sure to share!!Print
Cream of Tartar contributes to the light and tender texture of these buttery and lightly sweetened cookies.
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 1/2 cup white sugar, plus more for pressing cookies
- 1/2 cup powdered sugar, plus more for dusting cookies
- 1 stick unsalted butter, softened
- 1/2 cup vegetable or canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- Sift the dry ingredients together in a large bowl and set aside.
- Add the butter to a large mixing bowl. Using an electric mixer or a wooden spoon, mix the butter until it is light and creamy. Add the sugars, vegetable oil, egg and vanilla and mix until throughly combined. Add the dry ingredients and mix just to incorporate. Do not over mix.
- Using a large cookie scoop, place scoops of cookie dough on an ungreased cookie sheet, leaving some room between them for spreading. Dip the bottom of a glass in water, then dip the glass in granulated sugar. Lightly press down on each cookie with the bottom of the sugar dipped glass, flattening the cookies.
- Bake cookies for approximately 15 minutes or until cookies are lightly browned on bottoms. Do not over bake. Cookies should be light in color on top.
- Allow cookies to set for about 1 minute on cookie sheet and transfer to a wire rack to cool. Once cookies have cooled, dust tops with powdered sugar.
- Store in an airtight container. Cookies will stay fresh for up to 1 week.