Ingredients for Angel Crisp Cookies
- 1/2 cup packed brown sugar
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 egg whites
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- Water (as needed for dipping)
- Granulated sugar (for rolling, as needed)
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How to Make Angel Crisp Cookies
- Cream together 1 cup granulated sugar, ½ cup packed brown sugar, 1 cup (2 sticks) unsalted butter, softened, and ½ cup vegetable shortening until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix.
- Shape the dough into 1-inch balls.
- Dip the top half of each ball into water, then immediately roll in granulated sugar.
- Place the cookies onto an ungreased baking sheet. Gently press down on the center of each cookie with your finger.
- Bake at 425°F (220°C) for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
207g
Fat
107g
Carbs
33g
