- 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
- 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.
Reviews for Angel Sugar Crisps
"I made these twice, the first time was a total flop due to my own measurement error when cutting the recipe in half.I personally am not impressed with these cookies. Although they do have an excellent flavor, they are thin and flat. I prefer a more thick & hearty sugar cookie. I made the first 2 sheets a little smaller balls as suggested by others, and the last few left in the bowl I made a little bigger; they turned out better than the smaller ones. I also had to bake them for 10 minutes to get them to set up completely. The first sheet I baked for 7 mins. and they were still a little gooey in the middle and kind of fell apart. The remaining sheets at 10 mins. were more golden brown but cooked throughout and held their shape. But still way too thin for my tastes."
"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!"
"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!"