Angel Wing Cookies Recipe
Angel Wing Cookies or Chrusciki are a traditional Christmas cookie. The dough is cut and folded to resemble an angel wing and then fried and dusted with powdered sugar. These cookies are crispy, unique, beautiful, and irresistible. This recipe makes 40-50 cookies, depending on the thickness of your cookies.
Ingredients
- 6 egg yolks, from large eggs
- 6 Tbsp granulated sugar
- 6 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 Tbsp unsalted butter, melted
- Pinch of 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
*Correct Cookie Dough Texture - You'll know if you've added enough flour if the dough is no longer sticking. It will be a dense and pliable dough, but should not be crumbly.
*Pasta Roller Option - I love using a pasta roller to save some time in rolling the dough. (I roll it to about level 3 on the pasta roller, which is slightly thicker than a lasagna noodle). Thicker cookies will be a little softer to the bite and will take a few seconds longer to fry.
*Make Ahead - Mix the dough and divide it into quarters in step 2. Wrap tightly with plastic wrap and store in the fridge overnight. When ready to make the cookies, bring the dough to room temperature for 1 hour so it's easier to roll out.
*Storage - These cookies keep well at room temperature, loosely covered with plastic wrap for up to 3 days.
Nutrition Facts
Angel Wing Cookies Recipe
Amount per Serving
Calories
41
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.5
g
Cholesterol
26
mg
9
%
Sodium
2
mg
0
%
Potassium
10
mg
0
%
Carbohydrates
6
g
2
%
Fiber
0.2
g
1
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
65
IU
1
%
Vitamin C
0.01
mg
0
%
Calcium
5
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
