Angel Wing Cookies are a fun cookie to make. They can be made and shaped ahead of time then frozen and cut before baking for fresh cookies when you need them. If you love Pie Dough Cookies covered in sugar you'll love these little Angel Wing Cookies.
Today I bring you Angel Wing Cookies to help you through the holidays.
I've been trying to upload these pictures since Sunday but it's been internet wars in our house with the kids. Me,"Can you please let me have the internet for 1 hour so I can upload pictures?" Kids,"Sure no problem." 20 minutes later and not 1 picture has uploaded. I go check the internet and someones on it once again. I finally confiscated all the devices.
Angel Wing Cookies are a Christmas time favorite with layers of crispy flaky dough covered in cinnamon and sugar these are guaranteed to be a favorite. They remind me of the leftover pie dough cookies my Granny would make during the holidays for me. We would frequently sprinkle the scrapes with cinnamon and sugar for a sweet treat! On another note I hope everyone has a Very Merry Christmas.
Here's how to make Angel Wing Cookies:
Combine in a large bowl until well combined:
- 2 cups All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 teaspoon Salt
Cut 1 cup Cold Butter sliced into small pieces into flour mixture until the size of small peas and set aside.
Mix together in a small bowl:
- 3/4 cup Sour Cream
- 1 1/2 teaspoons Pure Vanilla Extract
Mix sour cream into flour mixture until well blended. Use hands to knead dough until dough sticks together about 6 times. Try not to over knead dough you just need it to stick together.
Divide dough into 6 equal sized disks and wrap in plastic wrap and freeze for 25 minutes.
Sprinkle 2 tablespoons sugar over parchment paper and coat both sides of disk well with sugar.
Sprinkle 3/4 teaspoon Ground Cinnamon evenly over dough.
Using a small sifter was the easiest way we've found to distribute the cinnamon evenly.
Mark a small line in the middle of dough at the 6" mark.
Using a small thin metal spatula to help lift edge, roll dough short side in to the center line. Repeat with alternate side to form 2 rolls that meet in the middle.
Wrap in plastic wrap and freeze for 25 minutes while repeating with remaining dough.
Cut each roll into 1/2" thick pieces and dip each side of cookie into granulated sugar.
Place cookies on a parchment lined cookie sheet 2" apart (they spread a little) and bake in a 375 degree oven for 12 minutes or until lightly browned. Use a thin spatula and flip cookies over to bake another 5-8 minutes until lightly browned on both sides.
Move cookies to cooling rack. Store in a air tight container.
Little crispy sugar cinnamon angel wings incase you need a little special set of wings to help you through the next few days.
These Reese's Christmas Tree from Life Currents would be so cute served alongside these Angel Wing Cookies on your Christmas Cookie Trays.
Other Christmas Cookies I know you'll love:
Yield: 60
Angel Wing Cookies
Angel Wings Cookies are sweet crunchy little cookies made of flaky buttery pie crust and filled with cinnamon and sugar.
Prep time: 25 MinCook time: 57 MinTotal time: 1 H & 22 M
Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 teaspoon Salt
- 1 cup Cold Butter, Sliced In Small Pieces
- 3/4 cup Sour Cream
- 1 1/2 teaspoons Vanilla Extract
- 3/4 cup Granulated Sugar, Divided Plus More Coating
- 4 1/2 teaspoons Cinnamon, Divided
Instructions
- Mix flour, powdered sugar and salt together. Cut in butter until mixture resembles small peas. Set aside.
- Mix sour cream and vanilla together in a small bowl.
- Mix sour cream into flour mixture until well blended. Use hands to knead dough until dough sticks together about 6 times. Do not over knead.
- Divide dough into 6 equal sized disks and wrap in plastic wrap and freeze for 25 minutes.
- Sprinkle 2 tablespoons sugar over parchment paper and coat both sides of disk well with sugar.
- Roll each disk into a 12" x 5" rectangle.
- Sprinkle with 3/4 teaspoon cinnamon evenly over dough. Using a small sifter was the easiest way we found to distribute the cinnamon evenly.
- Mark a small line in the middle of dough at the 6" mark.Using a small thin metal spatula to help lift edge. Roll dough short side in to the center line.Repeat with alternate side to form 2 rolls that meet in the middle. Wrap in plastic wrap and freeze for 25 minutes.
- Repeat with remaining dough.
- Preheat oven to 375 degrees F and line cookie sheet with parchment paper.
- Cut each roll into 1/2" thick pieces and dip each side of cookie into granulated sugar. Place cookies on a parchment lined cookie sheet 2" apart (they spread a little).
- Bake cookies for 12 minutes or until lightly browned. Use a thin spatula and flip cookies over to bake another 5-8 minutes until lightly browned on both sides.
- Remove cookies to a cooling rack.
Nutrition Facts
Calories
60.21Fat
3.68 gSat. Fat
2.24 gCarbs
6.43 gFiber
0.19 gNet carbs
6.24 gSugar
3.1 gProtein
0.54 gSodium
44.74 mgCholesterol
9.83 mg©2013 Serena Bakes Simply From Scratch
6 comments
Those sound awesome! Thanks for sharing :)
Happy Blogging!
Happy Valley Chow
I don"t know if anyone has let you know that this recipe is labeled wrong when you go to save it on ZIP LIST "Angel Food Cake" instead of "Angel wings cookies "
Hi Beverly, Thank you so much for letting me know! I'm not sure if I can change it at this point, it appeared to be a mistake on my end! If you looking for an Angel Food Cake Recipe I do have a really good one. So sorry for the error I greatly appreciate you taking the time to let me know.
Do you know if these freeze well? I would like to make them now and freeze them until Christmas. Thanks!
Hi Claire! I actually haven't tried freezing these, but I would guess they would do well shaped, frozen and then baked before serving so they stay crispy.
Thank you, that's a great idea! Never even occurred to me to just freeze the prepped dough and bake them later. That's what I will do. I'll let you know how it comes out!
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