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Angel Sugar Crisps Recipe

Angel Sugar Crisps Recipe

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. YIELD: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


  • 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.

Nutritional Facts

2 each: 161 calories, 8g fat (3g saturated fat), 19mg cholesterol, 145mg sodium, 21g carbohydrate (13g sugars, 0 fiber), 1g protein.

Reviews for Angel Sugar Crisps

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Daelith User ID: 2070456 258336
Reviewed Dec. 19, 2016

"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."

MJ User ID: 8970707 258144
Reviewed Dec. 14, 2016

"I made these for my Grandson's Daycare. These are delicious and turned out wonderful!"

Judykumler User ID: 8961307 258102
Reviewed Dec. 13, 2016

"About to make then. If they are good 5 stars if they aren't 0 stars"

Ma'amIAm User ID: 8975987 257364
Reviewed Nov. 27, 2016

"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."

Sue Zappa User ID: 1094741 221046
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!"

LizF1528 User ID: 8048317 215356
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."

gramik User ID: 6431853 214102
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!"

auntiejulie User ID: 5227669 41215
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!"

jayzmom User ID: 931119 20816
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."

pearlos User ID: 6873545 202135
Reviewed Sep. 16, 2013

"These were very good - followed recipe."

TheChristmasLady User ID: 5117022 44793
Reviewed Dec. 20, 2012

"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."

Carol0110 User ID: 2660499 45249
Reviewed Dec. 7, 2012

"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"

janeharness User ID: 2928567 44792
Reviewed Dec. 6, 2012

"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!"

AuniteD User ID: 2771179 20598
Reviewed Dec. 5, 2012

"Awesome cookies!! Next time I will try dipping them in a sugar/cinnamon mix. Thank you for sharing."

Antiques User ID: 31764 18715
Reviewed Dec. 4, 2012

"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."

Jennie C User ID: 5702853 15153
Reviewed Dec. 3, 2012

"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!"

tgbarten58 User ID: 4022250 18713
Reviewed Dec. 3, 2012

"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."

Carol0110 User ID: 2660499 41214
Reviewed Dec. 1, 2012

"These cookies melt in your mouth and are crispy. My husband rated them an A+"

Bursaned User ID: 6961581 19052
Reviewed Dec. 1, 2012

"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."

cookbobbi User ID: 3115706 45647
Reviewed Nov. 30, 2012

"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)."

cookbobbi User ID: 3115706 20814
Reviewed Nov. 30, 2012

"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."

donnasgulfcoastin User ID: 2863920 42098
Reviewed Nov. 30, 2012

"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."

sjor User ID: 4096154 20753
Reviewed Nov. 30, 2012

"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."

ellenhguidry User ID: 3806286 41213
Reviewed Nov. 30, 2012

"Don't know about the cooking time, but it's 48 cookies, or 24 servings, because the serving size is 2 cookies."

caleighqsmummy User ID: 586384 45248
Reviewed Nov. 30, 2012

"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??"

bridgettevh User ID: 3319826 17299
Reviewed Nov. 30, 2012

"Excellent with coffee. Thanks for sharing."

bukwurm User ID: 1365510 41211
Reviewed Dec. 20, 2010

"These are the best cookies. I love them"

whispering_waters051 User ID: 2376162 20597
Reviewed Jul. 29, 2008

"This is a great recipe for anytime. Thanks, Becky"

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