Angel Cookies

A soft and chewy vanilla cookie topped with a gorgeous sugar glaze.

Servings

Calories 293kcal

Author Sara

Cream together the butter, shortening, sugars, egg and vanilla by hand (no mixer!)
In a separate bowl mix together the flour, baking soda, cream of tartar and salt.
Add the dry mixture to the butter and sugar mixture and combine.
Cover bowl and refrigerate for 1-2 hours.
Preheat oven to 350 degrees Fahrenheit.
Roll dough into walnut-sized balls.
Dip half of ball in cold water and then in white sugar to form a glaze on top of the cookie.
Bake 9 to 11 minutes or until cookies are just barely turning brown around the edges. Do not over bake.

Hand Creaming Method: Creaming the butter, shortening, sugars, egg, and vanilla by hand instead of using a mixer adds a personal touch to the cookies and ensures a tender texture. Take your time to thoroughly incorporate the ingredients until the mixture is light and fluffy.
Chill for Flavor and Texture: Chilling the dough for 1-2 hours in the refrigerator allows the flavors to meld and the dough to firm up, resulting in cookies with better flavor and texture. It also prevents excessive spreading during baking, resulting in thicker, more uniform cookies.
Glazing Technique: When dipping the dough balls into cold water and then into white sugar to form a glaze, ensure that only half of the dough ball is coated. This technique adds a subtle sweetness and a beautiful, crackly appearance to the cookies while allowing the other half to bake up with a slightly different texture, creating a delightful contrast in each bite.