Angel cookies they are the lightest, fluffiest cookies you’ve ever had. It’s the perfect hybrid between a cookie and a dinner roll made from start to finish in under an hour!
What are angel cookies?
Angel Biscuits, also known as Bride’s Biscuits, are a light, fluffy biscuit made with yeast. They are the perfect cross between a flaky cookie and a soft dinner roll. If you’re looking for a more traditional cookie recipe, try mine Pancakes!
What to expect with this angel cookie recipe
- An easy yeast cookie recipe that’s made from start to finish in less than an hour, including rising time!
- A light and fluffy texture that is the perfect cross between a cookie and a dinner roll thanks to the addition of buttermilk.
- Easy to prepare using instant yeast (rapid rise) with minimal ingredients.
- Angel Biscuits are the perfect accompaniment to dinner, a stand-alone breakfast with some butter and jam, or even on a sandwich like pulled pork or egg and bacon!
This recipe calls for basic pantry ingredients. Be sure to scroll down to the bottom of this post to the recipe card for the full ingredient list with measurements.
- Instant yeast. I like to use Instant or “Rapid Rise” yeast in bread making. Eliminates the need for a second rise as well as reducing the rise time to a minimum!
- Liquids: Water and Buttermilk. The acidity in the buttermilk really makes these cookies tender! You will need both of these ingredients to be warm to the touch, but not hot. Yeast thrives in warm temperatures between 105°F and 115°F. You can use a thermometer to check the temperature, but if it’s just warm to the touch, it should be fine.
- Crystal Sugar. Adding sugar to this cookie recipe doesn’t really make them sweet, but it adds a very subtle underlying sweetness that elevates this recipe.
- Dry Ingredients: All purpose flour, baking soda, baking powder and kosher salt.
- Butter: You will use cold butter for the cookie dough. By cutting the butter into the dough we leave small pieces of dough creating flakes. You’ll also use some melted butter to brush over the baked cookies to finish them off!
How to make angel cookies
The dough for this recipe comes together very quickly. You “bloom” the yeast in warm water and buttermilk which only takes 5 minutes and then you mix your simple dough. It will be a little sticky and gooey, which is what you want. If it is too thick, add a little more flour, 1 tablespoon at a time.
Once the dough is made you will lightly knead it for about a minute, just to make sure all the flour is incorporated. Roll out the dough on a lightly floured counter or work surface and cut them into round pieces, using a cookie or cookie cutter, and place them on a parchment-lined baking sheet.
Then you will cover the cookies with a dish towel and leave them to rise in a warm place. This shouldn’t take long, about 15 minutes or so, because you are using Instant Yeast.
Bake them in a preheated oven at 400 degrees for 15-20 minutes or until golden brown. Then immediately brush the tops with melted butter.
I love to drizzle my Angel Cookies with honey and a lovely spread of salted butter. They are served super hot right out of the oven, but you can also enjoy them at room temperature!
How to store cookies
Room Temperature: Store at room temperature in an airtight container for up to 2 days for best freshness. You can reheat them in the microwave or microwave, or just enjoy them at room temperature!
Freeze: Freeze cookies airtight for up to 2 months for best freshness. Allow cookies to thaw at room temperature OR place frozen cookies on a baking sheet and bake at 350°F for 5-6 minutes to warm through.
More cookie recipes you’ll love
These cookies use yeast, which is different than a classic cookie, but it makes them unmistakable! Light and tender with that classic cookie flavor.
- 2 packages (1/4 oz each) instant dry yeast
- 1/4 fl hot water
- 2 mugs warm buttermilk
- 5 to 5-1/2 cup all-purpose flour
- 1/3 fl crystal Sugar
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 mug cold, salted butter, cut into cubes
- 4 tbsp butter, melted
- Line the 2 baking sheets with greaseproof paper and set aside.
- In a medium bowl, stir yeast into warm water (about 110°F *see note) and let stand 5 minutes until dissolved. Pour in the hot buttermilk and set aside.
- In a large bowl, mix 5 cups of flour, sugar, salt, baking powder and baking soda. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. With a wooden spoon, stir the yeast mixture until a dough forms.
- Dust your work surface lightly with flour. Transfer the dough to the floured surface and knead lightly. The dough should be soft and slightly sticky, so you can add more flour if needed.
- Using a floured rolling pin, roll out the dough to 1 inch thickness. cut into cookies with a 3-inch round cookie cutter or cookie cutter. Place rounds 2 inches apart on prepared baking sheets.
- Cover the baking sheets with clean kitchen towels and let the cookies rise in a warm place until almost doubled, 15 – 20 minutes.
- Preheat oven to 450°F while cookie dough rises and bake for 8-10 minutes or until lightly browned.
- Brush immediately with melted butter and serve warm or at room temperature.
The water and buttermilk should be warm to the touch but not hot, between 105°F – 115°F. If it is too hot it will kill the yeast.
Store airtight at room temperature for up to 2 days for best freshness.
Keywords: Yeast Cookies, Angel Cookies, Cookie Recipe, Bride Cookies
Want to save this recipe?
Find more recipes like this:
BROOCH for later: