What gives these cookies their delicate texture?

The combination of softened unsalted butter beaten with sugar creates a light, fluffy dough that bakes into a tender, delicate cookie.

Can I add flavors to the dough?

Yes, vanilla extract is used for classic sweetness, and almond extract can be added optionally for a subtle nutty note.

Use a wing-shaped cookie cutter on well-chilled dough rolled to about 1/4 inch thickness, ensuring clean cuts and detailed shapes.

Once cooled, spread a smooth icing made from powdered sugar, milk, and vanilla extract, then add edible glitter or sanding sugar for sparkle.

Store in an airtight container at room temperature for up to one week to maintain crispness and flavor.

A whimsical assortment of delicate, buttery sugar cookies shaped like angel wings, perfect for festive occasions or gifting.

This recipe quickly became a holiday favorite in my family they are fun to shape and decorate.

For the Sugar Cookie Dough: 2 1/2 cups (315 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup (225 g) unsalted butter softened 1 cup (200 g) granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon almond extract (optional)
For Decoration: 1 cup (120 g) powdered sugar 2 3 tablespoons milk 1/2 teaspoon vanilla extract Edible glitter sprinkles or colored sanding sugar (optional)

Step 1:: In a medium bowl whisk together the flour baking powder and salt Set aside.
Step 2:: In a large bowl beat the butter and granulated sugar together until light and fluffy about 2 3 minutes.
Step 3:: Add the egg vanilla extract and almond extract (if using) Beat until combined.
Step 4:: Gradually add the flour mixture to the wet ingredients mixing just until the dough comes together.
Step 5:: Divide the dough into two discs wrap in plastic wrap and chill for at least 1 hour.
Step 6:: Preheat oven to 350°F (175°C) Line baking sheets with parchment paper.
Step 7:: On a lightly floured surface roll out one dough disc to about 1/4 inch (6 mm) thickness.
Step 8:: Use an angel wing-shaped cookie cutter (or regular wing-shaped cutter) to cut out cookies Place cookies 1 inch apart on prepared sheets.
Step 9:: Bake for 9 11 minutes or until edges are just turning golden Let cool on the pan for 5 minutes then transfer to a wire rack.
Step 10:: For the icing whisk together powdered sugar milk and vanilla extract until smooth and spreadable.
Step 11:: Once cookies are completely cool decorate with icing and sprinkle with edible glitter or sanding sugar as desired Let icing set before serving or packaging.

Baking and decorating these cookies has become a cherished family moment during the holidays full of laughter and creativity.

Electric mixer Mixing bowls Measuring cups and spoons Rolling pin Angel wing cookie cutter Baking sheet Parchment paper Wire rack

Contains Wheat (gluten) eggs milk (dairy) tree nuts (if using almond extract) Always check ingredient labels if you have allergies

Calories 120 Total Fat 6 g Carbohydrates 16 g Protein 1 g per cookie

These cookies are perfect for sharing and celebrating special moments with loved ones.

→ What gives these cookies their delicate texture?: The combination of softened unsalted butter beaten with sugar creates a light, fluffy dough that bakes into a tender, delicate cookie.
→ Can I add flavors to the dough?: Yes, vanilla extract is used for classic sweetness, and almond extract can be added optionally for a subtle nutty note.
→ How do I achieve the perfect angel wing shape?: Use a wing-shaped cookie cutter on well-chilled dough rolled to about 1/4 inch thickness, ensuring clean cuts and detailed shapes.
→ What is the best way to decorate these cookies?: Once cooled, spread a smooth icing made from powdered sugar, milk, and vanilla extract, then add edible glitter or sanding sugar for sparkle.
→ How should I store the cookies to keep them fresh?: Store in an airtight container at room temperature for up to one week to maintain crispness and flavor.