How do I get crispier angel wing cookies?

Bake the cookies an additional 1–2 minutes beyond the suggested time to achieve a crisper texture without burning.

Can I add flavor variations to the dough?

Yes, adding lemon or orange zest enhances the dough with a fresh citrus aroma and bright flavor.

Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness for even baking and well-defined shapes.

Keep them in an airtight container at room temperature for up to one week to maintain freshness and texture.

They contain wheat (gluten), eggs, dairy, and optionally tree nuts from almond extract. Check ingredients if allergies are a concern.

A whimsical assortment of delicate, buttery sugar cookies shaped like angel wings, perfect for festive occasions or gifting.

This recipe has become a holiday favorite in my family, bringing everyone together around the cookie jar.

For the Sugar Cookie Dough: 2 1/2 cups (315 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup (225 g) unsalted butter softened 1 cup (200 g) granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon almond extract (optional)
For Decoration: 1 cup (120 g) powdered sugar 2 3 tablespoons milk 1/2 teaspoon vanilla extract Edible glitter sprinkles or colored sanding sugar (optional)

Step 1:: In a medium bowl, whisk together the flour baking powder and salt. Set aside.
Step 2:: In a large bowl, beat the butter and granulated sugar together until light and fluffy about 2 3 minutes.
Step 3:: Add the egg vanilla extract and almond extract (if using). Beat until combined.
Step 4:: Gradually add the flour mixture to the wet ingredients mixing just until the dough comes together.
Step 5:: Divide the dough into two discs wrap in plastic wrap and chill for at least 1 hour.
Step 6:: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 7:: On a lightly floured surface roll out one dough disc to about 1/4 inch (6 mm) thickness.
Step 8:: Use an angel wing-shaped cookie cutter (or regular wing-shaped cutter) to cut out cookies. Place cookies 1 inch apart on prepared sheets.
Step 9:: Bake for 9 11 minutes or until edges are just turning golden. Let cool on the pan for 5 minutes then transfer to a wire rack.
Step 10:: For the icing whisk together powdered sugar milk and vanilla extract until smooth and spreadable.
Step 11:: Once cookies are completely cool decorate with icing and sprinkle with edible glitter or sanding sugar as desired. Let icing set before serving or packaging.

Enjoying these cookies with my family during the holidays always creates cherished memories filled with laughter and warmth.

Electric mixer Mixing bowls Measuring cups and spoons Rolling pin Angel wing cookie cutter Baking sheet Parchment paper Wire rack

Contains Wheat (gluten) eggs milk (dairy) tree nuts (if using almond extract) Always check ingredient labels if you have allergies.

Calories 120 Total Fat 6 g Carbohydrates 16 g Protein 1 g per cookie

These angel wings sugar cookies not only taste delightful but also add a touch of magic to your festive table.

→ How do I get crispier angel wing cookies?: Bake the cookies an additional 1–2 minutes beyond the suggested time to achieve a crisper texture without burning.
→ Can I add flavor variations to the dough?: Yes, adding lemon or orange zest enhances the dough with a fresh citrus aroma and bright flavor.
→ What is the best way to roll out the dough?: Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness for even baking and well-defined shapes.
→ How should I store the decorated cookies?: Keep them in an airtight container at room temperature for up to one week to maintain freshness and texture.
→ Are there any common allergens in these cookies?: They contain wheat (gluten), eggs, dairy, and optionally tree nuts from almond extract. Check ingredients if allergies are a concern.