Ohio Angel Cookies
Submitted by luvpei
Ohio angel cookies rolled in sugar before baking for a crackled, sparkly crust with a soft, chewy center. A snickerdoodle-style cookie with brown sugar depth and cream of tartar tang.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
30 minThese Midwestern cookies are close cousins to snickerdoodles but with their own personality. Brown sugar in the dough adds a caramel depth that all-white-sugar recipes miss, and rolling each ball in granulated sugar before baking creates that signature crackled, sparkly crust.
Cream of tartar paired with baking soda is the leavening combination that gives these cookies their distinctive tang and chewy texture. Cream of tartar also slows sugar crystallization, which keeps the centers soft even after the edges firm up.
The shortening (instead of butter) is what makes these spread less and stay thick and puffy. Butter cookies flatten more in the oven. Shortening holds its shape, giving you a taller, softer cookie with a crinkled top.
Kitchen Tips
- Roll the dough balls in sugar right before placing on the sheet. If they sit too long, the sugar dissolves and you lose the crackle effect.
- Space them 2 inches apart. These spread as they bake, and crowded cookies merge into one giant sheet.
- Pull them at 8-10 minutes when the edges are golden but the centers still look slightly underdone. They firm up as they cool.
Variations
- Roll in cinnamon sugar instead of plain sugar for a true snickerdoodle flavor.
- Add a teaspoon of almond extract alongside the vanilla for a nuttier, more fragrant cookie.
- Fold in white chocolate chips for a sweeter, more indulgent version.
Ingredients
Directions
Preheat oven to 375℉ (190℃) degrees; grease cookie sheets.
In a mixing bowl, beat the shortening with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, ½ cup granulated sugar, baking soda, cream of tartar and salt; beat until mixed.
Beat in the egg and vanilla extract until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Shape the dough into 1-inch balls; roll in the remaining ½ cup sugar.
Place 2 inches apart on the cookie sheets.
Bake for 8 to 10 minutes, or until golden brown.
Remove the cookies and cool completely on a wire rack.
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