Save Crisp, golden angel wing cookies—light as air and dusted with powdered sugar. This quick version brings festive Polish tradition to your table in just minutes.
I enjoy making these cookies because they are simple to prepare and always impress guests with their delicate texture and beautiful appearance.
Ingredients
- Dough: 1 cup (125 g) all-purpose flour, 1 large egg, 2 tablespoons sour cream, 1 tablespoon granulated sugar, 1 tablespoon unsalted butter melted, 1 teaspoon vanilla extract, pinch of salt
- For Frying: 1 cup (240 ml) vegetable oil (for frying)
- Finishing: 1/2 cup (60 g) powdered sugar (for dusting)
Instructions
- Step 1:
- In a medium bowl whisk together the flour egg sour cream sugar melted butter vanilla and salt until a smooth soft dough forms.
- Step 2:
- On a lightly floured surface roll the dough very thin (about 1/8 inch 3 mm thick).
- Step 3:
- Cut into strips about 1 x 4 inches (2.5 x 10 cm). Slice a small slit in the middle of each strip and gently pull one end through the slit to form a twist.
- Step 4:
- In a deep skillet heat the oil over medium-high heat until shimmering (about 350 °F 175 °C).
- Step 5:
- Fry a few cookies at a time for 30–45 seconds per side or until golden and crisp. Drain on paper towels.
- Step 6:
- When slightly cooled generously dust with powdered sugar before serving.
Save These cookies have been a holiday favorite in my family for years bringing smiles and warmth at every gathering.
Required Tools
Mixing bowl Rolling pin Knife or pastry cutter Deep skillet or saucepan Slotted spoon Paper towels
Allergen Information
Contains Wheat (gluten) egg milk (butter sour cream). Check store-bought ingredients for hidden allergens.
Nutritional Information
Per serving Calories 185 Total Fat 10 g Carbohydrates 21 g Protein 3 g
Save Enjoy this traditional Polish treat fresh for the best texture and taste every time.
Recipe FAQs
- → What makes the dough for angel wing cookies so light?
The combination of sour cream and eggs in the dough helps create a tender, light texture that crisps nicely when fried thin.
- → How thin should the dough be rolled?
Roll the dough about 1/8 inch (3 mm) thick to ensure it fries quickly and becomes crisp without absorbing too much oil.
- → What oil is best for frying these cookies?
Vegetable oil is ideal because it heats evenly and maintains a stable temperature, resulting in a crisp, golden finish.
- → Can any flavors be added to the dough?
Yes, adding rum or lemon zest to the dough introduces a subtle aromatic twist that complements the sweetness.
- → How should these treats be stored after frying?
Allow them to cool completely and store in an airtight container for up to two days to keep them crisp.