Angel Sugar Crisps
Whenever I've taken this sugar crisp recipe 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
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 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
Reviews
These are delish!.... very similar to snickerdoodle cookies, in that the cream of tartar causes the cracking effect on top and a slightly tangy taste. Main difference is snickerdoodles contain only white granulated sugar, and these use a combination of white and brown sugar. Can't imagine why some folks got very sticky dough, flat cookies. But I almost always refrigerate cookie dough before baking (exception: pressed cookies, e.g., spritz).
Delicious! I used a cookie scoop, skipped the water step, and rolled them in raw sugar. Definitely going on my holiday cookie trays!
The recipe doesn't call for you to chill the dough, but I had to because it was gooey mess. I wasted a lot of batter because it kept sticking to my hands when trying to roll them into balls. I also didn't get the cracked effect. Just waffer like. Okay taste but I don't think it was worth the effort to make them again.
I made these for my Grandson's Daycare. These are delicious and turned out wonderful!
About to make then. If they are good 5 stars if they aren't 0 stars
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!