Angel Wing Cookies

Step-by-Step Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and salt until well blended.
2. In a separate bowl, beat the egg yolks. Then add the vodka (if using), vanilla extract, and melted butter; mix until combined.
3. Gradually pour the wet mixture into the dry ingredients, stirring until a rough dough forms.
4. In a clean bowl, beat the egg whites until stiff peaks form, then gently fold into the dough mixture until everything is fully incorporated.
5. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour to firm up.
6. On a lightly floured surface, roll the dough out to about 1/8 inch thick.
7. Cut the dough into strips around 1 inch wide and 4 inches long.
8. Use a chopstick or skewer to create a slit lengthwise through the center of each strip.
9. Pull one end of the strip through the slit to create that signature twisted shape.
10. Heat vegetable oil in a deep frying pan to 350°F (175°C).
11. Fry the cookies a few at a time, until they’re golden and crisp, roughly 1-2 minutes per side.
12. Once done, remove them with a slotted spoon and drain on paper towels.
13. After cooling, dust generously with powdered sugar before serving.

Best Ways to Enjoy It

Angel Wing Cookies shine when served warm, and their lightness means they pair well with a variety of sides. Consider serving them alongside fresh berries, whipped cream, or a scoop of vanilla ice cream. For added flair, sprinkle some chocolate shavings on top or serve them with a side of hot coffee or tea.

Keeping Leftovers Fresh

These cookies are best enjoyed fresh, but if you have any leftovers (which is unlikely!), store them in an airtight container at room temperature. They’ll maintain their crispiness for up to 2 days. For longer storage, you can freeze them for up to a month. Just make sure to layer parchment paper between them to prevent sticking.

Helpful Cooking Tips

• Ensure your egg whites are in a clean bowl with no grease for the best stiff peaks.
• Don’t skip the refrigeration step; it allows the dough to firm up for easier handling and better shaping.
• Keep the oil temperature consistent—it’s critical for achieving the golden color and staying crisp.

Creative Twists

Feel free to customize your Angel Wing Cookies! Try infusing the dough with almond extract for a nutty flavor or add lemon zest for a refreshing twist. You could also venture into savory territory by sprinkling herbs into the dough before frying, making a fun appetizer version.

FAQs

How long does it take to prepare Angel Wing Cookies?

The total time to prepare Angel Wing Cookies is about 1.5 hours, which includes the chilling time for the dough.

Can I substitute the vodka?

Yes! Vodka is used as an optional ingredient to enhance the crispiness of the cookies, but you can omit it if you prefer not to use alcohol.

How can I make these cookies gluten-free?

To make gluten-free Angel Wing Cookies, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum, or add some if it doesn’t.

With these tips and tricks, you’ll be well on your way to creating delectable Angel Wing Cookies that impress everyone at your table! Enjoy the process, and happy baking!

Angel Wing Cookies

Delightful, light, and crispy cookies perfect for any special occasion or cozy afternoon snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 80

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt

Wet Ingredients

• 3 large eggs, separated
• 1 tablespoon vodka optional but recommended
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted and cooled

For Frying

• Vegetable oil for frying

For Serving

• Powdered sugar for dusting

Method

 

Preparation

1. In a large bowl, whisk together the flour, granulated sugar, and salt until well blended.
2. In a separate bowl, beat the egg yolks. Then add the vodka (if using), vanilla extract, and melted butter; mix until combined.
3. Gradually pour the wet mixture into the dry ingredients, stirring until a rough dough forms.
4. In a clean bowl, beat the egg whites until stiff peaks form, then gently fold into the dough mixture until fully incorporated.
5. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour to firm up.

Shaping & Frying

1. On a lightly floured surface, roll the dough out to about 1/8 inch thick.
2. Cut the dough into strips around 1 inch wide and 4 inches long.
3. Use a chopstick or skewer to create a slit lengthwise through the center of each strip.
4. Pull one end of the strip through the slit to create the signature twisted shape.
5. Heat vegetable oil in a deep frying pan to 350°F (175°C).
6. Fry the cookies a few at a time, until they’re golden and crisp, roughly 1-2 minutes per side.
7. Once done, remove them with a slotted spoon and drain on paper towels.
8. After cooling, dust generously with powdered sugar before serving.

Notes

These cookies are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month with parchment paper between them to prevent sticking.