Angel Sugar Crisps Recipe
- 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
- Additional white or colored sugar
- 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.
2 each: 161 calories, 8g fat (3g saturated fat), 19mg cholesterol, 145mg sodium, 21g carbohydrate (13g sugars, 0g fiber), 1g protein .
Reviews for Angel Sugar Crisps
"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!"
"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."
"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!"
"Giving this recipe 3 stars because it's not the original. You must add chopped walnuts...my 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!"
"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."
"These were very good - followed recipe."
"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."
"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"
"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!"
"Awesome cookies!! Next time I will try dipping them in a sugar/cinnamon mix. Thank you for sharing."
"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."
"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!"
"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."
"These cookies melt in your mouth and are crispy. My husband rated them an A+"
"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."
"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)."
"Delicious! My husband is very picky when it comes to cookies and he loved them. I did make one simple change. Instead of dipping the ball in water and then in sugar, I just rolled the whole ball in the sugar(no water). I thought it looked better that way."
"Going to make later. Just wanted to tell sjor/confused. There are two sizes of marbles. The average small one and then one that's at least 2 times larger."
"I'm confused. It says make into large marble size balls. If I remember correctly marbles are not very large. Is that the correct size ball to make."
"Don't know about the cooking time, but it's 48 cookies, or 24 servings, because the serving size is 2 cookies."
"I am confused...beginning of recipe says bake 10 min & yield 24.....end of recipe says bake 6 min w/yield of 4 doz. which is correct??"
"Excellent with coffee. Thanks for sharing."
"These are the best cookies. I love them"
"This is a great recipe for anytime. Thanks, Becky"