Angel Wings

Total Time

Prep: 30 min. + chilling Bake: 20 min.


about 3 dozen

Updated: Apr. 19, 2023
I knew I'd hit a winner with these crisp and simple angel wings when my sister first sampled them. After one taste, she was so impressed she asked me to bake her wedding cake! —R. Lane, Tenafly, New Jersey


  • 1 cup cold butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sour cream
  • 10 tablespoons sugar, divided
  • 3 teaspoons ground cinnamon, divided
  • Coarse sugar, optional


  1. In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into 4 balls; flatten slightly. Wrap; refrigerate for 4 hours or overnight.
  2. Unwrap 1 ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-in. rectangle between 2 sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6x5-in. rectangles.
  3. Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Securely wrap in waxed paper; freeze for 30 minutes. Repeat with remaining balls of dough.
  4. Place remaining sugar or, if desired, coarse sugar on waxed paper. Unwrap 1 roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets.
  5. Bake at 375° until golden brown, 16-18 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 85 calories, 6g fat (4g saturated fat), 14mg cholesterol, 42mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.