Angel Chip Cookies
Delicate, crisp cookies with a melt-in-your-mouth texture, featuring hints of vanilla and caramel from brown sugar, perfect for sharing with friends and family.
Ingredients
Instructions
- Cream together Crisco and sugars.
- Stir in egg and vanilla.
- Sift together flour, salt, soda, and cream of tartar, then mix well into creamed ingredients.
- Chill the dough overnight or for a few hours.
- Roll into small balls about the size of hickory nuts. Press down slightly with a fork.
- Bake in a 400° oven for 8 to 10 minutes until delicately browned.
- Loosen cookies from the pan while still warm.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or using half brown sugar for a chewier texture. If you don't have Crisco, unsalted butter can be used as a substitute, but the texture may differ slightly. Remember to chill the dough; this enhances the flavors and makes it easier to handle.
Serving Suggestions
These Angel Chip Cookies are delightful on their own or paired with a glass of cold milk. They also pair beautifully with a scoop of vanilla ice cream for an indulgent dessert. For an elegant touch, serve them alongside a slice of Crumb Crust Lemon Cake for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. To reheat, place them in a microwave for about 10-15 seconds, or in a preheated oven at 350°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Chip Cookies contains roughly 693 calories, with 15g protein, 130g carbohydrates, and 4g fat. It is an excellent source of iron (37% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may yield denser cookies. If you prefer a lighter texture, consider using a mix of both flours.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, chill it for an additional 30 minutes to firm it up. You can also lightly flour your hands when rolling the balls to prevent sticking.
How can I make these cookies more chocolatey?
To enhance the chocolate flavor, you can add chocolate chips or chunks to the dough. About 1 cup of semi-sweet chocolate chips works well and complements the sweetness of the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).