How do you achieve the perfect cookie thickness?

Roll the dough to about 1/4 inch thick to ensure cookies bake evenly, resulting in a tender but sturdy texture.

What is the best way to decorate these cookies?

Use a smooth icing made from powdered sugar, milk, and vanilla extract, then add edible glitter or sanding sugar for a festive finish.

Yes, almond extract is optional and can be left out without compromising the cookie’s delicate flavor.

After mixing, divide the dough into discs, wrap in plastic, and chill for at least one hour to help maintain shape during baking.

Store the cookies 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 has become a holiday favorite in my family, reminding me of joyful celebrations and sweet moments shared around the table.

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.

These cookies always bring my family together during the holidays creating sweet memories that last a lifetime.

Store cookies in an airtight container for up to 1 week and pair with a glass of cold milk or hot tea.

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.

Enjoy baking these charming cookies and watch them become a staple in your celebrations.

→ How do you achieve the perfect cookie thickness?: Roll the dough to about 1/4 inch thick to ensure cookies bake evenly, resulting in a tender but sturdy texture.
→ What is the best way to decorate these cookies?: Use a smooth icing made from powdered sugar, milk, and vanilla extract, then add edible glitter or sanding sugar for a festive finish.
→ Can almond extract be omitted?: Yes, almond extract is optional and can be left out without compromising the cookie’s delicate flavor.
→ How should the dough be prepared before baking?: After mixing, divide the dough into discs, wrap in plastic, and chill for at least one hour to help maintain shape during baking.
→ What storage method keeps the cookies fresh?: Store the cookies in an airtight container at room temperature for up to one week to maintain crispness and flavor.