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Pioneer Woman Angel Sugar Cookies

Pioneer Woman Angel Sugar Cookies - recipe card
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These angelic sugar cookies are impossibly tender and melt-in-your-mouth soft, with a delicate buttery sweetness and a whisper of vanilla. Perfectly pillowy with a crackled, powdered-sugar top, they are a heavenly treat for any dessert table or holiday cookie swap.

Ingredients

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  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1/3 cup powdered sugar, for rolling

Instructions

  1. Preheat oven to 350°F / 177°C. Line a large baking sheet with parchment paper; set aside. This temperature ensures the cookies bake evenly without over-browning, keeping them soft and pale.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together with a hand mixer or stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
  3. Add the egg, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until fully incorporated, about 30 seconds. The mixture may look slightly curdled—that’s normal and will smooth out once you add the dry ingredients.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Whisking aerates the flour and evenly distributes the leaveners and salt, which is crucial for consistent texture.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Do not overmix, or the cookies will become tough; stop as soon as no streaks of flour remain. The dough will be slightly sticky but manageable.
  6. Place the powdered sugar in a shallow bowl. Using a tablespoon or small cookie scoop (about 1.5 tablespoons per cookie), portion the dough into equal rounds. Roll each portion between your palms to form a smooth ball.
  7. Roll each dough ball generously in the powdered sugar until completely coated. The thick layer of powdered sugar is what creates the signature crackled, snowy top as the cookies spread and bake.
  8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Do not flatten them; they will spread naturally in the oven.
  9. Bake for 9-11 minutes, until the cookies are puffed, slightly cracked on top, and just set around the edges. The centers should still look soft and slightly underdone—they will continue to set as they cool. Avoid overbaking, which will dry them out.
  10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This resting time allows them to firm up without breaking. Then, using a thin metal spatula, transfer cookies to a wire rack to cool completely. The cookies will be very delicate when warm.
  11. Once completely cool, store in an airtight container at room temperature for up to 5 days. The cookies can also be frozen (without powdered sugar coating) for up to 3 months; thaw and re-roll in powdered sugar before serving.

Notes

Storage: Baked cookies can be kept in an airtight container at room temperature for up to 5 days. Freezing: For best results, freeze unbaked dough balls (without powdered sugar coating) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, thaw dough in the refrigerator, roll in powdered sugar, and bake as directed, adding 1-2 minutes to the bake time. Reheat in a 300°F (149°C) oven for 3-5 minutes to refresh softness.

Nutrition

Keywords: sugar cookies, angel sugar cookies, pioneer woman cookies, soft sugar cookies, powdered sugar cookies, vanilla cookies, drop cookies, easy cookie recipe, dessert, holiday cookies, buttery cookies, crackle top cookies

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