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Whenever I've taken these 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
Nutritional Facts 1 serving (2 each) equals 161 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 145 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.
Originally published as Angel Sugar Crisps in Grandma's Great Desserts Cookbook , p53
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Reviewed on Dec. 20, 2012 by TheChristmasLady
I must have done something wrong. I make a lot of cookies, and I found these dull.Did not crack at all, just flattened and browned unevenly. Oh well.
I must have done something wrong. I make a lot of cookies, and I found these dull.
Did not crack at all, just flattened and browned unevenly. Oh well.
Reviewed on Dec. 07, 2012 by Carol0110
These are delicious; I've made three batches in two weeks. The last batch, I added a tsp of almond extract and only 1/2 tsp of vanilla. My family loved them
Reviewed on Dec. 06, 2012 by janeharness
Yum! I was looking for a simple soft sugar cookie...this is it! As others, I did not dip in water. I used Florida Crystals for dipping which gave the cookies just a touch of sparkle. Can't wait to share them!
Reviewed on Dec. 05, 2012 by AuniteD
Awesome cookies!! Next time I will try dipping them in a sugar/cinnamon mix. Thank you for sharing.
Reviewed on Dec. 04, 2012 by Antiques
Fantastic. Super easy to prepare. Make a double batch - they are that good. Super moist. I used my spring-loaded cookie scoop, so they were much larger than a marble sized dough. Dough is very moist so no need to roll in hands. Just pop the dough out of the cookie scoop, dip domed half in sugar and place on sheet. I didn't dip in water before the sugar as it was not necessary. My cookies baked at 400 degrees for 10 minutes. The brown sugar and combo shortening/butter do make a difference. Next time I might add a scraped vanilla bean in place of the liquid vanilla. This will be my go-to sugar cookie recipe. You won't be disappointed.
Reviewed on Dec. 03, 2012 by Jennie C
I am definitely adding this to my list of favorites! I used butter flavored Crisco instead of regular shortening, decreased the oven temp to 375 and increased baking to 7 minutes. The result was a wonderfully soft, long lasting sugar cookie that everyone raves over!
Reviewed on Dec. 03, 2012 by tgbarten58
Made these once and my family loved them! Going to make them again for Xmas, this time I will put icing on them and Xmas decorations.
Reviewed on Dec. 01, 2012 by Carol0110
These cookies melt in your mouth and are crispy. My husband rated them an A+
Reviewed on Dec. 01, 2012 by Bursaned
Re size, a rounded tablespoon is about right, as they spread. The six minutes is definitely wrong .. mine needed at least ten minutes. And cookbobbi was right, dipping them in water just made the sugar yucky. Just take the tblsp of dough, roll it around in your hands to make a nice ball, and then dip in sugar. Or, as I later learned, just flatten the balled dough with a flat-bottomed glass and sprinkle with sugar (or sprinkles). Much easier and less messy.
Reviewed on Nov. 30, 2012 by cookbobbi
You don't have to make the ball very big. They spread out. It depends on your preference. I actually made some small and some larger. I just adjusted the cooking time a little bit (30 sec-1minute).
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