Serves 4
25 min
Angel Crisp Cookies
Recipe GLPR538564a5c8f297
Delicate, light cookies with a tender center and crispy, sugary exterior. These classic treats are rolled in cinnamon sugar and topped with a gentle thumbprint. Perfect with tea or coffee.
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Ingredients
1 cup vegetable shortening
½ cup granulated sugar
½ 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
½ teaspoon salt
Granulated sugar for rolling
Directions
Preheat your oven to 350°F (175°C).
In a stand mixer bowl, combine the vegetable shortening, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture. Beat until fully incorporated and smooth.
In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture and beat on low speed until just combined. Do not overmix.
Roll the dough into 1-inch balls. Pour granulated sugar onto a small plate and roll each ball in the sugar until evenly coated.
Place the coated balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Gently press your thumb into the center of each cookie to create a thumbprint.
Bake for 9-10 minutes, or until the cookies just begin to turn light golden brown at the edges.
Remove from the oven and let the cookies cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container.
