Angel Sugar Cookies are the definition of soft, dreamy perfection—light, buttery, delicately sweet, and impossibly fluffy. Whether you want a fail-proof cookie recipe for the holidays, a classic treat for kids, or a go-to dessert that never disappoints, these cookies belong in every baker’s collection.

What Are Angel Sugar Cookies?

Angel Sugar Cookies are a classic sugar cookie variation known for their:

Airy, soft, cake-like texture

Sweet, delicate vanilla flavor
Pillowy shape with lightly crackled tops
Creamy butter richness without being overly sweet

Unlike traditional sugar cookies that are crisp or roll-out cutouts, angel sugar cookies are drop cookies—formed by scooping dough, rolling into balls, and baking until set and pale.

They are loved for their simplicity and the way they literally melt in your mouth.

Why You’ll Love This Recipe

This recipe is optimized for ultra-soft, fluffy, and perfectly sweet angel cookies. Here’s why it works:

Using both fats ensures a cookie that stays soft for days without becoming greasy.

2. Extra Egg Yolk for Richness

Adds tenderness and prevents dryness.

3. Cream of Tartar for Height

Gives the cookies their signature “angelic lift.”

4. Chill-Free Dough

No refrigeration required. Perfect for busy bakers.

5. Light Golden Finish

Baked low and slow for softness, never crisp.

Ingredients for Angel Sugar Cookies

These are pantry-friendly and easy to find.

2 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar

½ teaspoon salt
1 cup unsalted butter, softened
¼ cup neutral oil (vegetable or canola)

1 ½ cups granulated sugar
1 large egg + 1 egg yolk
1 tablespoon vanilla extract

½ cup granulated sugar for rolling

If you want extra sparkle, use sanding sugar instead of granulated sugar for rolling.

How to Make Angel Sugar Cookies

Step 1 — Preheat Oven

Preheat to 325°F (165°C).
Use a light cookie sheet if possible for even coloring.

Step 2 — Mix Dry Ingredients

Combine:

Flour
Baking soda

Cream of tartar
Salt

Set aside.

Step 3 — Cream Butter, Oil, and Sugar

Beat until light and fluffy—about 2 minutes.
This step creates the airy cookie texture.

Step 4 — Add Eggs and Vanilla

Mix in the egg, then the egg yolk, until fully incorporated.

Step 5 — Combine Wet and Dry

Add the dry mixture gradually and mix until a soft, sticky dough forms.

Step 6 — Scoop and Roll

Use a small cookie scoop or tablespoon.
Roll in sugar for the classic angel cookie look.

Step 7 — Bake

Bake 10–13 minutes until the edges are set but tops remain pale.
Do NOT overbake.

Step 8 — Cool

Let cookies cool on the baking sheet 5 minutes before transferring to a wire rack.
They will firm up as they cool.

Expert Tips for Perfect Angel Sugar Cookies

1. Do Not Overbake

These cookies should remain pale, not golden. Overbaking will make them dry.

2. Use Room-Temperature Butter

Soft—but not melted—gives the correct texture.

3. Don’t Skip Cream of Tartar

It creates the signature puffed interior.

Ensures even sizes and baking consistency.

5. Add More Sugar for Sparkle

Roll twice in sugar if you want a shimmering finish.

Flavor Variations

1. Lemon Angel Cookies

Add:

1 tablespoon lemon zest
Replace vanilla with lemon extract

Bright, fresh, perfect for spring.

2. Almond Angel Cookies

Substitute half the vanilla with almond extract.

3. Cinnamon Sugar Angel Cookies

Roll in cinnamon sugar for a snickerdoodle vibe.

4. Frosted Angel Cookies

Top with:

Vanilla buttercream
Cream cheese frosting
Marshmallow fluff

5. Brown Butter Angel Cookies

Brown the butter for a nutty, caramel flavor upgrade.

How to Store Angel Sugar Cookies

Room temperature:
Up to 5 days in an airtight container.

Freeze baked cookies:
Up to 3 months.

Freeze raw cookie dough:
Scoop into balls, freeze, and bake directly from frozen (add 2–3 minutes to bake time).

Serving Suggestions

Angel Sugar Cookies pair beautifully with:

Coffee or lattes

Hot cocoa
Milk for kids
Tea during the holidays

Ice cream sandwiches (use two cookies with vanilla ice cream)

They are especially popular for Christmas, weddings, potlucks, and school snacks.

Angel Sugar Cookies: The Best Soft, Pillowy, Melt-in-Your-Mouth Cookie Recipe

Author: WAFA LI

Print Recipe

Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• ¼ cup cold butter or refined coconut oil, cubed
• ¼ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg white, room temperature (key for airy lift!)
• 1½ tsp pure vanilla extract
• ½ tsp culinary lavender (optional—elegant floral note)
• Granulated monk fruit blend (for rolling)

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
Whisk almond flour, coconut flour, baking powder, and salt.

In a separate bowl, beat cold butter and sweetener 1–2 min until light. Mix in egg white (don’t overbeat), then vanilla and lavender (if using).
Fold dry ingredients into wet until just combined—dough will be soft but hold shape. Chill 20 min.
Scoop 1-tbsp balls, roll in monk fruit “sugar,” and place 2″ apart. Flatten gently with palm or fork.

Bake 12–14 min until just golden at edges (centers stay pale).
Cool 5 min on tray—they firm as they cool. Store airtight; best within 3 days.