Whenever I’ve taken this sugar crisp recipe to church coffees, I’ve had women come into the kitchen and request the recipe. You’ll enjoy this sugar cookie’s secret ingredient\u2014brown sugar! \u2014Annabel Cox, Olivet, South Dakota<\/p>\n","protected":false},"author":7061,"featured_media":24538,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304423,306027,304328,304288,305487,304338,306171,304515,303966,304408,304368,304268,304558,324623,303994,306082,304150],"categories-v2":[308500,310461,309438,308821,308988,311758,308984,308481,259620,310796,308992,312036,308880,308495,308813,308745,259483,308910,309177,308528,311825,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Sugar Cookies","post_link":"\/recipes\/sugar-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sugar-Cookies_exps4249_BOS2930251C11_27_1b_RMS.jpg"},{"post_title":"Crisp Sugar Cookies","post_link":"\/recipes\/crisp-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps237_CC2860595B10_09_4bC_RMS.jpg"},{"post_title":"Crispy Chocolate Squares","post_link":"\/recipes\/crispy-chocolate-squares\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crispy-Chocolate-Squares_exps8268_NBC143387D01_14_6b_RMS.jpg"},{"post_title":"Super Crispy Chocolate Chip Cookies","post_link":"\/recipes\/super-crispy-chocolate-chip-cookies\/","post_image":"\/wp-content\/uploads\/2024\/03\/Super-Crispy-Chocolate-Chip-Cookies_EXPS_FT23_273635_ST_4_28_1.jpg"},{"post_title":"Oatmeal Crispies","post_link":"\/recipes\/oatmeal-crispies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps11145_CC153599B01_09_2b.jpg"},{"post_title":"Angel Biscuits","post_link":"\/recipes\/angel-biscuits\/","post_image":"\/wp-content\/uploads\/2025\/01\/Angel-Biscuits_EXPS_TOHD24_5_MelissaPatterson_14.jpg"},{"post_title":"Crispy Coffee Cookies","post_link":"\/recipes\/crispy-coffee-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crispy-Coffee-Cookies_EXPS_HCBZ21_16080_B06_08_10b.jpg"},{"post_title":"Mexican Chocolate Sugar Crisps","post_link":"\/recipes\/mexican-chocolate-sugar-crisps\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps131606_THCA163696C07_15_1b.jpg"},{"post_title":"Morning Crispies","post_link":"\/recipes\/morning-crispies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Morning-Crispies_EXPS_FT22_3567_ST_07_20_1.jpg"},{"post_title":"Chocolate Angel Food Candy","post_link":"\/recipes\/chocolate-angel-food-candy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Angel-Food-Candy_EXPS_TOHDJ20_41257_E08_01_4b.jpg"},{"post_title":"Cinnamon Crisps","post_link":"\/recipes\/cinnamon-crisps\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8334_CW2452C33C.jpg"},{"post_title":"Angel Yeast Biscuits","post_link":"\/recipes\/angel-yeast-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Nectarine Plum Crisps","post_link":"\/recipes\/nectarine-plum-crisps\/","post_image":"\/wp-content\/uploads\/2017\/09\/Nectarine-Plum-Crisps_exps31677_TH2379800A05_03_5bC_RMS.jpg"},{"post_title":"Coconut Lemon Crisps","post_link":"\/recipes\/coconut-lemon-crisps\/","post_image":"\/wp-content\/uploads\/2017\/09\/Coconut-Lemon-Crisps_EXPS_CBZ16_12902_B04_29_2b.jpg"},{"post_title":"Delicious Angel Food Dessert","post_link":"\/recipes\/delicious-angel-food-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27797_LT931542D59B.jpg"},{"post_title":"Crisp Graham Cookies","post_link":"\/recipes\/crisp-graham-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crisp-Graham-Cookies_exps4613_CC2661980A04_24_3b_RMS.jpg"},{"post_title":"Cheese Crisps","post_link":"\/recipes\/cheese-crisps\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps126_TH1605C64.jpg"},{"post_title":"Nutmeg Sugar Crisps","post_link":"\/recipes\/nutmeg-sugar-crisps\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9456_QC10014C27B.jpg"},{"post_title":"Chocolate Mint Crisps","post_link":"\/recipes\/chocolate-mint-crisps\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23471_CCC10672D35A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Angel-Sugar-Crisps_exps6079_CC2661980C04_10_3b_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/angel-sugar-crisps\/","name":"Angel Sugar Crisps","datePublished":"2018-01-01","dateModified":"2023-06-01","prepTime":"PT25M","cookTime":"PT10M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Angel-Sugar-Crisps_exps6079_CC2661980C04_10_3b_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Whenever I've taken this sugar crisp recipe to church coffees, I've had women come into the kitchen and request the recipe. You'll enjoy this sugar cookie's secret ingredient—brown sugar! —Annabel Cox, Olivet, South Dakota","recipeIngredient":["1\/2 cup butter, softened","1\/2 cup shortening","1\/2 cup sugar","1\/2 cup packed brown sugar","1 large egg, room temperature","1 teaspoon vanilla extract","2 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon cream of tartar","1\/2 teaspoon salt","Water","Additional white or colored sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool."}],"recipeYield":"4 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 161 calories","fatContent":"8g fat (3g saturated fat)","cholesterolContent":"19mg cholesterol","sodiumContent":"145mg sodium","carbohydrateContent":"21g carbohydrate (13g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4444447,"reviewCount":27,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HollyR.1"},"reviewBody":"
I used this recipe as the crust for a fruit pizza that I was taking to a barbecue this weekend. I spread it out on a stone wear bar pan and baked for 14 minutes. It came out perfect! It was soft and chewy and perfect for the pizza! Thank you, Annabel, for sharing your delicious recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sibbert"},"reviewBody":"
Great cookies! Make sure to use unsalted butter. I added a bit more white sugar and not quite a whole teaspoon of cream of tartar (would use 1\/2 tsp next time). Don't need to dip in water first, sugar sticks without.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"yramnotseh"},"reviewBody":"
I have had this recipe for well over 50 years. It was my a favorite cookie when my 3 boys were growing up. I usually doubled the recipe. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"Delicious! I used a cookie scoop, skipped the water step, and rolled them in raw sugar. Definitely going on my holiday cookie trays!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marla"},"reviewBody":"These are delish!.... very similar to snickerdoodle cookies, in that the cream of tartar causes the cracking effect on top and a slightly tangy taste. Main difference is snickerdoodles contain only white granulated sugar, and these use a combination of white and brown sugar. Can't imagine why some folks got very sticky dough, flat cookies. But I almost always refrigerate cookie dough before baking (exception: pressed cookies, e.g., spritz).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carol0110"},"reviewBody":"These are delicious; I've made three batches in two weeks. The last batch, I added a tsp of almond extract and only 1\/2 tsp of vanilla. My family loved them","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Daelith"},"reviewBody":"The recipe doesn't call for you to chill the dough, but I had to because it was gooey mess. I wasted a lot of batter because it kept sticking to my hands when trying to roll them into balls. I also didn't get the cracked effect. Just waffer like. Okay taste but I don't think it was worth the effort to make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest2881"},"reviewBody":"I made these for my Grandson's Daycare. These are delicious and turned out wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue Zappa","givenName":"Sue","familyName":"Zappa"},"reviewBody":"These are delicious for Christmas or anytime of the year! I don't sprinkle sugar on top; they don't need it! Just follow the recipe & you'll have a winner every time!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cookbobbi"},"reviewBody":"You don't have to make the ball very big. They spread out. It depends on your preference. I actually made some small and some larger. I just adjusted the cooking time a little bit (30 sec-1minute).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"auntiejulie"},"reviewBody":"Giving this recipe 3 stars because it's not the original. You must add chopped walnuts...my mom used to make these when I was little and I have been making these for forever myself, but always with walnuts because they are just not same without them and leave out the almond extract doubling the vanilla. Bake at 350 degrees for 10 to 12 minutes...childhood favorite!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tgbarten58"},"reviewBody":"Made these once and my family loved them! Going to make them again for Xmas, this time I will put icing on them and Xmas decorations.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennie C","givenName":"Jennie","familyName":"C"},"reviewBody":"I am definitely adding this to my list of favorites! I used butter flavored Crisco instead of regular shortening, decreased the oven temp to 375 and increased baking to 7 minutes. The result was a wonderfully soft, long lasting sugar cookie that everyone raves over!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Antiques"},"reviewBody":"Fantastic. Super easy to prepare. Make a double batch - they are that good. Super moist. I used my spring-loaded cookie scoop, so they were much larger than a marble sized dough. Dough is very moist so no need to roll in hands. Just pop the dough out of the cookie scoop, dip domed half in sugar and place on sheet. I didn't dip in water before the sugar as it was not necessary. My cookies baked at 400 degrees for 10 minutes. The brown sugar and combo shortening\/butter do make a difference. Next time I might add a scraped vanilla bean in place of the liquid vanilla. This will be my go-to sugar cookie recipe. You won't be disappointed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AuniteD"},"reviewBody":"Awesome cookies!! Next time I will try dipping them in a sugar\/cinnamon mix. Thank you for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janeharness"},"reviewBody":"Yum! I was looking for a simple soft sugar cookie...this is it! As others, I did not dip in water. I used Florida Crystals for dipping which gave the cookies just a touch of sparkle. Can't wait to share them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bursaned"},"reviewBody":"Re size, a rounded tablespoon is about right, as they spread. The six minutes is definitely wrong .. mine needed at least ten minutes. And cookbobbi was right, dipping them in water just made the sugar yucky. Just take the tblsp of dough, roll it around in your hands to make a nice ball, and then dip in sugar. Or, as I later learned, just flatten the balled dough with a flat-bottomed glass and sprinkle with sugar (or sprinkles). Much easier and less messy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TheChristmasLady"},"reviewBody":"I must have done something wrong. I make a lot of cookies, and I found these dull.Did not crack at all, just flattened and browned unevenly. Oh well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pearlos"},"reviewBody":"These were very good - followed recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jayzmom"},"reviewBody":"Has anyone tried freezing this cookie? I'd like to get a head start on my Christmas baking and thought these dipped in colored sugar would be pretty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carol0110"},"reviewBody":"These cookies melt in your mouth and are crispy. My husband rated them an A+","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gramik"},"reviewBody":"Oh my goodness!! these are so delicious. I went according to the recipe but instead of using large marble-size balls, I used my 1 tsp. melon scooper and dipped them alternately in red and green sugar. They came out great! I yielded around 6 dozen cookies and they were a good size. I have frozen them until Christmas so my husband won't eat them all!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LizF1528"},"reviewBody":"Mine came out like the other reviewer-flat and did not crack. I followed the directions exactly. I use a USA cookie sheet that bakes all of my cookies evenly. Mine look like a large vanilla wafer. However they do tast good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest33502245"},"reviewBody":"I made these twice, the first time was a total flop due to my own measurement error when cutting the recipe in half.I personally am not impressed with these cookies. Although they do have an excellent flavor, they are thin and flat. I prefer a more thick & hearty sugar cookie. I made the first 2 sheets a little smaller balls as suggested by others, and the last few left in the bowl I made a little bigger; they turned out better than the smaller ones. I also had to bake them for 10 minutes to get them to set up completely. The first sheet I baked for 7 mins. and they were still a little gooey in the middle and kind of fell apart. The remaining sheets at 10 mins. were more golden brown but cooked throughout and held their shape. But still way too thin for my tastes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"6079","romance_copy_dek":"Whenever I've taken this sugar crisp recipe to church coffees, I've had women come into the kitchen and request the recipe. 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