Angel Sugar Crisps Recipe
Angel Sugar Crisps Recipe photo by Taste of Home

Angel Sugar Crisps Recipe

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4.5 24 18
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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
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 24 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • Water
  • Additional white or colored sugar

Nutritional Facts

2 each: 161 calories, 8g fat (3g saturated fat), 19mg cholesterol, 145mg sodium, 21g carbohydrate (13g sugars, trace fiber), 1g protein


  1. In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool. Yield: 4 dozen.
Originally published as Angel Sugar Crisps in Grandma's Great Desserts Cookbook 1992, p53

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Reviewed Feb. 21, 2015

"These are delicious for Christmas or anytime of the year! I don't sprinkle sugar on top; they don't need it! Just follow the recipe & you'll have a winner every time!"

Reviewed Dec. 19, 2014

"Mine came out like the other reviewer-flat and did not crack. I followed the directions exactly. I use a USA cookie sheet that bakes all of my cookies evenly. Mine look like a large vanilla wafer. However they do tast good."

Reviewed Dec. 5, 2014

"Oh my goodness!! these are so delicious. I went according to the recipe but instead of using large marble-size balls, I used my 1 tsp. melon scooper and dipped them alternately in red and green sugar. They came out great! I yielded around 6 dozen cookies and they were a good size. I have frozen them until Christmas so my husband won't eat them all!"

Reviewed Nov. 16, 2014

"Giving this recipe 3 stars because it's not the original. You must add chopped mom used to make these when I was little and I have been making these for forever myself, but always with walnuts because they are just not same without them and leave out the almond extract doubling the vanilla. Bake at 350 degrees for 10 to 12 minutes...childhood favorite!"

Reviewed Nov. 15, 2014

"Has anyone tried freezing this cookie? I'd like to get a head start on my Christmas baking and thought these dipped in colored sugar would be pretty."

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