Angel Crisps

Angel Crisps

Paula 0

"It's a great recipe if you like sugar cookies. Easy to make and they go fast in my house."

Ingredients 40 m {{adjustedServings}} servings 82 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, cream together butter, shortening, brown sugar, and 1/2 cup white sugar until smooth. Beat in the egg, and stir in the vanilla. Combine the flour, cream of tartar, baking soda, and salt; beat into the creamed mixture.
  3. Roll dough into 1 inch balls. Dip the top half of the balls into water, then into remaining white sugar. Place sugar side up onto ungreased cookie sheets. Flatten slightly.
  4. Bake for 8 to 10 minutes in preheated oven, or until light brown. Cool on wire racks, and store in an airtight container.
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Reviews 28

  1. 36 Ratings

Autumn Leaves

Simple and delicious! Not as flat as I imagined but who cares. I took suggestions and lowered the temp to 400F and placed the rack on the 2nd from top position. 7.5 minutes was perfect, they were just about to burn at 8 minutes. Used a small cookie scoop. Rolled them into balls and dipped the whole thing in sugar. I skipped the water step. I flattened them slightly before baking. Next time I'll try rolling in cinnamon sugar. This recipe is a keeper! P.S. Use a parchment lined sheet. I wouldn't never bake anything on an unlined sheet unless you like scrubbing.


These are very much like what my husband's grandmother used to make. To keep the bottoms from browning too much we bake them on the third from the bottom rack instead of the middle one.


I cannot believe that more people have not tried and/or rated this recipe. I would give it ten stars if I is so good!!!! I think I make them about every other week and every time I bring them somewhere I have SEVERAL people ask for the recipe. These will definitely be a favorite for anyone who tries, in my opinion. Thanks for the recipe:-)