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grandma's angel cookies

(1 rating)
Recipe by
Colleen Porter
Arlington, TX

A fond memory I have is the special after school snack my Mom would fix. She would bake a batch of my Grandma's Angel Cookies and have them just coming out of the oven when we got home. One step into the house, and we knew what my Mom had been up to. A fresh pot of hot tea and a plate of freshly baked Angel Cookies. It couldn't get any better than that. Mom also made "special" Angel cookies at Christmas. She would dip the rolled dough into green, red or white sugar, to make the cookies look more festive! Some things never change. To this day, I make the cookies the same way!

(1 rating)
yield 3 dozen cookies
prep time 15 Min
cook time 10 Min

Ingredients For grandma's angel cookies

  • 1/2 c
    light brown sugar, tightly packed
  • 3/4 c
    white granulated sugar divided (1/4 cup set aside for later use)
  • 1/2 c
    crisco shortening (regular or butter flavored) or real butter
  • 1
    large egg
  • 1 tsp
    vanilla extract
  • 2 c
  • 1 tsp
    baking soda
  • 1 tsp
    cream of tartar
  • 1/4 tsp
    salt (optional)

How To Make grandma's angel cookies

  • 1
    Preheat oven to 325 degrees Put 1/4 cup of white or colored sugar* onto a small plate or in a small bowl and set aside. *NOTE: Instead of using purchased colored sugar, a few drops of food coloring can be added to the sugar and mixed with a fork. While you're making the cookie dough, the sugar will dry out a bit. Just stir it with the fork and it should be ok for later use.
  • 2
    CREAM brown sugar, white sugar and shortening (or butter) together until smooth
  • 3
    ADD egg and vanilla, beating well
  • 4
    SIFT together and add flour, baking soda and cream of tartar and add to the sugar mixture.
  • 5
    MIX until well blended. NOTE: If dough is too dry, add milk - one tablespoon at a time until it softens just a bit.
  • 6
    ROLL into one-inch balls ~ My Grandkids loved to start helping at this point ~ If you have little ones, they might too!
  • 7
    PRESS gently into reserved portion of the sugar
  • 8
    PLACE onto ungreased cookie sheet about 2 inches apart and BAKE 8 - 10 minutes
  • 9
    COOL for about one minute on cookie sheet then transfer to cooling rack or wax paper. ~ You don't have to wait until they are completely cooled before eating them ~ ENJOY!

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