Pioneer Woman Angel Sugar Cookies​ Recipe

This Pioneer Woman Angel Sugar Cookies recipe is a soft and buttery recipe, which is made with canola oil and cream of tartar. It’s a classic, foolproof recipe, ready in about 24 minutes plus chilling time.

Pioneer Woman Angel Sugar Cookies​ Ingredients

• 2 large eggs
• 1 cup canola oil
• 2 sticks (1 cup) butter, softened
• 1 cup granulated sugar, plus extra for sprinkling
• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 4 cups + 2 tbsp. all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cream of tartar

How To Make Pioneer Woman Angel Sugar Cookies

1. Prep the Oven: Preheat your oven to 350°F (175°C).
2. Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the eggs, canola oil, softened butter, granulated sugar, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.
3. Combine the Dough: Add the all-purpose flour, salt, baking soda, and cream of tartar to the wet ingredients. Mix on low speed until a soft dough is just combined.
4. Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up. This step is crucial.
5. Shape and Flatten: Use a cookie scoop to drop dough balls onto an ungreased cookie sheet. For the signature shape, smear a dab of butter on the bottom of a flat-bottomed glass, dip it in granulated sugar, and gently press down on each dough ball to flatten it slightly.
6. Bake and Cool: Bake for 9 to 11 minutes, or until the cookies are set and the edges are just beginning to turn a light golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are very crumbly when warm.

Recipe Tips

• Why do I have to chill the dough? Chilling the dough is the most important step for this recipe. It solidifies the fats (butter and oil), which prevents the cookies from spreading too much during baking and ensures they have the perfect soft, thick texture.
• How do I avoid overbaking? For the perfect soft, crumbly texture, pull the cookies from the oven when the edges are just barely golden. They will continue to set up on the hot cookie sheet as they cool.
• What’s the best way to flatten the cookies? The method of using a buttered, sugar-dipped glass is classic for a reason. It prevents the glass from sticking to the dough and adds a lovely, slightly crunchy sugar topping to each cookie.
• Why are my cookies dry? This can happen if you use too much flour. When measuring flour, it’s best to spoon it into your measuring cup and then level it off, rather than scooping directly from the bag, which can compact the flour.

What To Serve With Angel Sugar Cookies

These simple, buttery cookies are a perfect treat with:

• A tall glass of cold milk
• A hot cup of coffee or tea
• A scoop of vanilla ice cream for a simple cookie sandwich

How To Store Angel Sugar Cookies

Room Temperature: Store the completely cooled cookies in an airtight container at room temperature for up to a week. Freeze: The unbaked dough balls can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Angel Sugar Cookies Nutrition Facts

• Calories: 142 kcal
• Protein: 2g
• Fat: 8g
• Carbohydrates: 15g
• Sodium: 110mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Angel Sugar Cookies​ Recipe

Recipe by MarryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

9

minutes

Calories

142

kcal

A classic, soft, and buttery sugar cookie with a delightfully crumbly texture, made easy with simple pantry staples.

Ingredients

• 2 large eggs

• 1 cup canola oil

• 2 sticks (1 cup) butter, softened

• 1 cup granulated sugar, plus extra for sprinkling

• 1 cup powdered sugar

• 1 tsp. vanilla extract

• 4 cups + 2 tbsp. all-purpose flour

• 1 tsp. salt

• 1 tsp. baking soda

• 1 tsp. cream of tartar

Directions

• In a large bowl, cream together eggs, oil, softened butter, granulated sugar, powdered sugar, and vanilla until smooth.
• Add the flour, salt, baking soda, and cream of tartar, and mix until just combined.
• Cover the dough and refrigerate for at least 1 hour.
• Preheat oven to 350°F. Scoop dough balls onto an ungreased cookie sheet.
• Butter the bottom of a glass, dip it in sugar, and gently press down on each dough ball to flatten.
• Bake for 9 to 11 minutes, until the edges are lightly golden.
• Let the cookies cool on the pan for several minutes before moving them to a wire rack to cool completely.

Notes

• Chill the Dough: Do not skip the chilling step. It’s essential for the cookies’ final shape and texture.
• Don’t Overbake: For the softest, most crumbly texture, remove the cookies from the oven when the edges are just barely golden.
• Cool Completely: These cookies are very delicate when warm, so let them cool and set fully before handling.
• Accurate Measurements: For best results, measure your ingredients carefully, especially the flour.