Angel Wing Cookies Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
50 cookies
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Calories
41 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Angel Wing Cookies Recipe
Description
This Angel Wing Cookies recipe uses a dough primarily made with egg yolks, sugar, heavy cream, vanilla, melted butter, flour, and a pinch of salt. After beating the yolks and sugar to a light color, cream and flavorings are added, then flour incorporated to form a pliable but not sticky dough. The dough is portioned, rolled very thin—using a pasta roller if desired—and cut into diagonal strips with a center slit. One end of each strip is pulled through the slit to form the iconic twisted shape.
The cookies are fried in vegetable oil until golden and then dusted with powdered sugar for a subtle sweetness and light finish. The frying process creates a crisp cookie with delicate edges and a tender center. These cookies can be stored at room temperature, loosely covered, for a few days.
Using a pasta roller helps achieve uniform thinness and saves time. Dough can be prepared ahead and refrigerated overnight for convenience. Proper dough texture—dense, pliable, and non-sticky—is key to handling and frying the cookies successfully.
Ingredients
- 6 egg from large eggs, yolk
- 6 Tbsp granulated sugar
- 6 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 Tbsp butter melted, unsalted
- Pinch salt
- 2 1/4 cups all-purpose flour plus 1/4 cup more to dust and knead
- vegetable oil extra light olive oil, or other high-heat oil for frying
- 1/4 cup powdered sugar for dusting, added to taste
Instructions
- Make the Dough: In a large mixing bowl with an electric hand mixer, beat together yolks and sugar for 1 minute on high speed, or until lightened in color. Add heavy cream, vanilla, melted butter and salt, and beat to combine. Add the 2 1/4 cups flour, adding a little at a time, mixing to incorporate. Once it gets too thick to use the mixer, mix it in with a firm spatula. Transfer dough to your work surface and knead it for a minute until smooth. Add more flour as needed so your dough is not sticky at all.*
- Roll Cookie Dough: Divide the dough into 4 pieces and wrap it in plastic wrap. Use one piece of dough at a time, keeping the rest covered with plastic wrap. Roll as thin as possible over a lightly floured surface to prevent sticking. *.
- Cut and Shape Cookies: Cut the dough sheet into 1-inch thick strips with a pizza cutter or ravioli cutter, then cut them diagonally into 4-inch lengths. Cut a 1-inch slit lengthwise in the center of each piece of dough. Pull one of the ends through the slit and gently tug to create a twisted shape or an angel wing shape,
- Fry and Dust Cookies: Add 2 inches of oil in a large saucepan. Set over medium heat and heat to 370°F. Use a thermometer to keep the oil between 360-370°F while frying. Add 3-4 angel wing cookies to the hot oil, setting them in one at a time, they will float to the top. They should be done in 15 seconds per side (If it’s faster, the oil is too hot). Use 2 forks to flip them over. Transfer to a paper towel-lined platter to drain and cool. Repeat with the remaining cookies. Arrange on a platter, dusting each layer of cookies generously with powdered sugar.
Notes
- The dough should be dense and pliable, not sticky or crumbly, to ensure easy handling.
- A pasta roller can be used to roll the dough thinly and evenly; rolling to about level 3 works well.
- Dough can be made ahead, divided into portions, wrapped tightly, and refrigerated overnight before use.
- Store finished cookies loosely covered at room temperature for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbs | 6g | |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 26mg | 9% |
| Sodium | 2mg | 0% |
| Potassium | 10mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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