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Angel Wings Cookies are a delicate, melt-in-your-mouth almond cookie that strikes the perfect balance between simplicity and sweetness. With their light, crisp texture and subtle almond flavor, these cookies are an elegant addition to top off those cookie trays! With gratitude and appreciation, this recipe adapted from Woman’s Day Magazine, January 2012!
When I mention ‘Angel Wings,’ many might think of Polish Chrusciki. While both share the name, they are quite different. Polish Chrusciki is a traditional sour cream pastry made from wide strips of dough spiked with brandy or whiskey, then fried and given a liberal dusting with confectioner’s sugar and lemon zest. In contrast, the almond-flavored Angel Wings cookies I’m sharing today are a modern, baked cutout cookie, with no alcohol or frying involved.
Why You’ll Love These
Angel Wings cookies offer a light and crisp texture that practically melts in your mouth, making them irresistible to anyone who craves a delicate treat. The subtle almond flavor adds a nutty richness that perfectly balances the sweetness, making them a favorite for almond lovers and those who appreciate understated, elegant flavors.
These cookies are also incredibly simple to shape, requiring only a heart-shaped cookie cutter and a butter knife to transform them into their signature “wings.” Plus, they bake up in no time, making them an ideal choice for anyone looking to whip up a quick yet visually impressive batch of cookies. Their elegant appearance and delicious taste make them perfect for gifting during holidays or special events, ensuring they’ll leave a lasting impression on anyone lucky enough to receive them.
What You’ll Need
- Unsalted Butter – the butter must be softened to room temperature, so I recommend setting on your counter 1 hour before beginning.
- Granulated Sugar
- Baking Powder
- Large Eggs
- Pure Almond Extract – pure almond extract is made from real almonds, providing a richer, more authentic flavor than synthetic versions, making it the better choice for enhancing cookie recipes.
- All-purpose Flour
- Cornstarch
- Raw Sugar and Sliced Almonds for decorating
Tools For This Recipe
- This 5—inch heart-shaped cookie cutter gets the job done. If you like the idea of varied sized wings, this heart cookie cutter set is my favorite.
- A sturdy hand mixer is all that is required to mix the dough. If, however you are in the market, I recommend this stand mixer (8 colors) or this stand mixer (21 colors).
- I use this rolling pin for all cookie and pie dough.
- These cookie sheets are made in America and are a trusted brand for both me and the NEA team of bakers.
How to Make Angel Wings Cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large bowl, mix together the butter, sugar, and baking powder on low speed until combined. Then, increase to medium-high speed and beat until the mixture is light and fluffy. Add in the egg and almond extract, blending well. Finally, on low speed, mix in the flour and cornstarch until just incorporated.
Split the dough into two portions, shaping each into a disc about 1 inch thick. Wrap each disc separately and refrigerate for at least 4 hours or until firm enough to roll out.
Heat oven to 350°F. Have ready a heart-shape cookie cutter. I’m using a 5-inch cookie cutter, but you can go as small as 2 1/2 inches if you prefer.
On a lightly floured surface, roll out one of the dough discs (keeping the other in the fridge) to about 1/8-inch thickness, using a floured rolling pin until smooth and even. Use a heart-shaped cookie cutter to cut out shapes. Transfer the dough, still on the wax paper, to a baking sheet and freeze for 5 to 10 minutes until firm and easier to handle.
Peel hearts off paper. Place 1 in. apart on ungreased baking sheet. Using a butter knife, cut a 2 3/4-inch-long slit up the middle of the hearts. Spread apart slightly to form wings. Brush hearts with egg white. Attach almonds, pressing down gently. Sprinkle with a little sugar, then bake 8 to 10 minutes until just golden brown at edges. Remove to wire rack to cool.
Pro Tips
- I only have salted butter; can I substitute it for unsalted? Not for this recipe, as salted butter can throw off the taste. Use unsalted butter for these cookies.
- Is melting my butter the same as softening my butter? No, not the same. Set butter at room temperature for at least 1 hour before beginning the recipe to soften. Using softened butter will create a smooth, well-mixed dough, which leads to cookies with a tender, melt-in-your-mouth texture.
- Why can’t I continue to re-roll dough scraps? Reroll dough scraps only once—this avoids tough cookies from overworking the dough too many times.
Substitutions and Variations
- Use any pure extract you like; anise, hazelnut, or bourbon vanilla would be lovely.
- Switch up raw sugar in exchange for edible cookie glitter and make your Angel Wings sparkle and shine.
- I have used edible sugar pearls in place of the almond slices for a fancier finish. The pearls make these a pretty gift cookie!
Storing Fully Baked Cookies
The best way to store fully baked cookies depends on their texture and how long you want to keep them fresh. For short-term storage (up to three days), use an airtight container but don’t seal it completely to allow a small amount of airflow, preventing them from becoming too soft. I use a cookie tin and keep the lid slightly ajar.
More Easy Cookie Recipes
Hope you love this cookie recipe! I’d love it if you left me a review below.
Angel Wings Cookies
Ingredients
for the dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 large eggs, room temperature; 1 egg separated, whites slightly beaten and reserved, and yolk saved for another use
- 1/2 teaspoon pure almond extract
- 1 2/3 cups all-purpose flour, more for rolling
- 1/4 cup cornstarch
decoration(s)
- sliced almonds
- raw sugar
Instructions
- In a large mixing bowl, combine the butter, sugar, and baking powder. Begin mixing on low speed until well blended. Increase to medium-high speed and continue beating until the mixture becomes light and fluffy. Add the egg and almond extract, ensuring everything is well incorporated. Reduce the speed to low and gently mix in the flour and cornstarch until just combined, being careful not to overmix.1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, 2 teaspoons baking powder, 2 large eggs, 1/2 teaspoon pure almond extract, 1 2/3 cups all-purpose flour, 1/4 cup cornstarch
- Divide the dough into two equal portions, shaping each into a disc approximately 1 inch thick. Individually wrap each disc in plastic wrap and refrigerate for a minimum of 4 hours, or until the dough is firm enough to be rolled out.
- Preheat the oven to 350°F. Prepare a heart-shaped cookie cutter for the dough. A 5-inch cutter is recommended, but a smaller size, such as 2 1/2 inches, can also be used based on your preference.
- On a lightly floured surface, roll out one dough disc (keep the other in the refrigerator) to approximately 1/8-inch thickness, using a floured rolling pin to ensure an even surface. Cut out shapes with a heart-shaped cookie cutter. Transfer the cut dough, still on the wax paper, to a baking sheet and place in the freezer for 5 to 10 minutes until firm and easier to handle.
- Carefully peel the heart shapes off the wax paper and place them 1 inch apart on an ungreased baking sheet. Using a butter knife, make a 2 3/4-inch slit in the center of each heart and gently spread them apart to form wings. Lightly brush the tops with egg white, press almonds into the dough, and sprinkle with a bit of sugar. Bake for 8 to 10 minutes, or until the edges turn a light golden brown. Transfer to a wire rack to cool completely.2 large eggs, sliced almonds, raw sugar
Notes
- My 5-inch cookie cutter yields 24 cookies; a 2 1/2-inch cookie cutter will (approximately) double the number of cookies to 48.
- Using softened butter helps ensure the dough mixes smoothly and evenly, which results in cookies that have a tender, melt-in-your-mouth texture. The softened butter creates a cohesive dough without overworking, preventing tough or crumbly cookies.
- Reroll dough scraps only once to prevent overworking the dough, which can lead to tough, less tender cookies. Overhandling increases gluten development, making the dough less delicate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
