Pioneer Woman Angel Sugar Cookies Recipe

Pioneer Woman Angel Sugar Cookies are a classic Southern baked good that stays soft and airy. These cookies use a mix of butter and vegetable oil combined with cream of tartar to get that signature melt-in-your-mouth texture.

The first time I made these, I didn’t realize how much the dough needed to chill. If you try to roll them while the butter is warm, they’ll spread into thin oily puddles instead of staying plump. Giving the bowl at least an hour in the fridge is the difference between a thick cookie and a flat mess.

Ree Drummond’s approach here is all about the double hit of leavening. Most recipes just use baking soda, but this one uses cream of tartar and powdered sugar to keep things light as air. I love how the granulated sugar coating gives them a little crunch right before you hit the soft middle. They’re my favorite thing to bring to a neighborhood potluck because they travel so well without breaking.

Pioneer Woman Angel Sugar Cookies Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (240ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (120g) powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups (480g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• Extra granulated sugar for rolling

How To Make Pioneer Woman Angel Sugar Cookies

• 1. Cream the fats: Put the softened butter, vegetable oil, and both types of sugar into a large bowl. Beat them together on medium speed until the mixture looks pale and smooth.
• 2. Add liquids: Crack the eggs into the bowl one at a time, mixing after each one so they’re fully blended. Pour in the vanilla and stir it through.
• 3. Mix dry ingredients: Whisk the flour, baking soda, cream of tartar, and salt in a separate container. Turn the mixer to low and slowly add the flour mixture to the butter until no white streaks remain.
• Don’t overmix the dough once the flour goes in. If you keep beating it, the cookies will turn out tough and bready rather than having that light, crumbly texture they’re famous for.
• 4. Chill the dough: Cover the bowl with plastic wrap and put it in the fridge for at least 1 hour. Chilling the fat ensures the cookies hold their round shape in the heat of the oven.
• 5. Roll the cookies: Preheat your oven to 175°C (350°F). Scoop out rounded tablespoons of dough, roll them into balls about the size of a walnut, and coat them thoroughly in the extra granulated sugar.
• 6. Bake: Place the balls 2 inches apart on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes, or until the edges are just barely starting to turn golden.
• The cookies will look slightly underdone and soft when you pull them out. Leave them on the hot pan for 5 minutes so the bottoms finish firming up without the tops getting too dark.

Recipe Tips

• Check your cream of tartar. This ingredient is what gives the cookies their “angel” lift and slight tang. If your jar has been open for years, it might be dead, and your cookies won’t puff up the way they should.
• Use room temperature eggs. Cold eggs can cause the softened butter to seize up and clump when you mix them in. Setting the eggs on the counter for 30 minutes before you start helps the dough stay perfectly smooth.
• Space them out well. Because of the vegetable oil, these cookies like to spread a bit as they hit the heat. Leaving plenty of room between each ball prevents them from merging into one giant sheet on the pan.
• Sift the powdered sugar. If your sugar has big lumps, they won’t always dissolve during the creaming process. Taking ten seconds to run it through a mesh strainer keeps the crumb of the cookie fine and even.
• Measure flour by weight. Scooping directly with a measuring cup packs the flour down, which leads to a dry, crumbly cookie. Using a scale ensures the ratio of fat to flour stays exactly where it needs to be.
• Try a cookie scoop. Using a small spring-loaded scoop makes every ball the same size so they all finish baking at the exact same time. This keeps you from having some cookies that are burnt and others that are raw in the middle.

What To Serve With Angel Sugar Cookies

A cold glass of whole milk is the most traditional way to eat these. The cookies are sweet and light, so the creamy milk helps balance out the sugar coating.

If you’re serving these for dessert, try a bowl of sliced peaches or macerated strawberries on the side. A hot cup of Earl Grey tea also works well because the citrus scent of the tea matches the vanilla in the dough.

How To Store Angel Sugar Cookies

• Fridge: These cookies stay softest when kept in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you can store them in the fridge, but they might lose that delicate crunch on the outside.
• Reheat: You don’t usually need to heat these, but 5 seconds in the microwave can make them feel like they just came out of the oven. Don’t go longer than that or the sugar coating will melt and get sticky.
• Freeze: These freeze beautifully for up to 3 months. Lay them in a single layer on a tray to freeze solid first, then move them to a freezer bag so they don’t stick together.

Pioneer Woman Angel Sugar Cookies Nutrition Facts

Per serving (1 cookie):

• Calories: 165 kcal
• Protein: 2g
• Fat: 10g
• Carbohydrates: 18g
• Sugar: 10g
• Sodium: 85mg

FAQs

Can I use all butter instead of oil in Pioneer Woman Angel Sugar Cookies?

No, the vegetable oil is what gives these cookies their unique “angel” texture. If you use only butter, they’ll taste like a standard sugar cookie and won’t be as soft or airy.

Why did my cookies turn out flat and greasy?

This usually happens if the dough wasn’t chilled long enough or if your butter was melted instead of just softened. Make sure the dough feels firm and cold to the touch before you roll it into balls.

Can I add frosting to these sugar cookies?

Yes, a simple buttercream or a lemon glaze works great on top. Just wait until they’re completely cool before frosting, or the sugar coating will turn into a runny mess.

Do I need to press the cookies down with a fork?

No, these cookies should be left as round balls when they go into the oven. They’ll naturally flatten out into the correct shape as they bake.

How do I know when to take the cookies out of the oven?

Look for the edges to be set and a very pale gold color. The center should still look a bit soft and puffy, as they’ll continue to firm up while they cool on the baking sheet.

Would you like me to show you how to add a lemon twist to this dough?

Try More Pioneer Woman Recipes:

• Pioneer Woman Candy Cane Cookies Recipe
• Pioneer Woman Sugar Cookie Fudge Recipe
• Pioneer Woman Zucchini Cookies Recipe