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Angel Sugar Cookies

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  • 45 min prep time
  • 45 min total time
  • 7 ingredients
  • 28 servings
  • Pinterest
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Create a heavenly holiday cookie with pretzel wings and a halo of curls--no cookie cutters needed!

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
56
small pretzel twists (from 11-oz bag)
1
container (1 lb) creamy white ready-to-spread frosting
White decorating gel
1
tablespoon light corn syrup
Decorator sugar crystals and colored sprinkles

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.
  • 2 Cut other half of dough into 14 (1/4-inch) slices. For each angel, cut narrow strip from 2 sides of slice, forming triangle. Roll strips into ball. On ungreased cookie sheet, place triangle. To form wings, place 2 pretzels on either side of top point of triangle, making sure single hole side of pretzels touches dough.
  • 3 Place ball on top of triangle to make head; press with fingers to flatten. Repeat with remaining dough slices and pretzels, placing 2 inches apart on cookie sheets. Repeat with remaining half of dough.
  • 4 Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate as desired, using corn syrup to make colored sprinkles stick to pretzel twists.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.
  • 2 Cut other half of dough into 14 (1/4-inch) slices. For each angel, cut narrow strip from 2 sides of slice, forming triangle. Roll strips into ball. On ungreased cookie sheet, place triangle. To form wings, place 2 pretzels on either side of top point of triangle, making sure single hole side of pretzels touches dough.
  • 3 Place ball on top of triangle to make head; press with fingers to flatten. Repeat with remaining dough slices and pretzels, placing 2 inches apart on cookie sheets. Repeat with remaining half of dough.
  • 4 Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate as desired, using corn syrup to make colored sprinkles stick to pretzel twists.

Expert Tips

Bake 9 to 11 minutes.

Put a few tablespoons of frosting into a resealable food-storage plastic bag. Cut off a tiny corner, and squeeze frosting out to make curls and outlines.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
2g
2%
Cholesterol
5mg
2%
Sodium
125mg
5%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
18g
18%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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