One of my blogger girlfriends recently made this Angel Pillow Cookies Recipe, decided that they were too much like another recipe she’d already posted, and decided to gift them to me…of course I just had to share them with you all! They’re a simple little cookie with a light vanilla and butter flavor. Texture wise, expect to be delighted because they’re as light as pillows (thus the name) and melt right in your mouth.
On a side note, when I bake ball shaped drop cookies like this, I LOVE using the Wilton Mini Whoopie Pie Sheet instead of a regular baking sheet. It helps them hold their round shape and keeps them spaced evenly.
Angel Pillows Cookie Recipe
- 1-1/2 cups flour
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 vanilla bean, split in half
- 1 cup cold butter, diced
- 1/4 cup sugar
Preheat oven to 350 degrees F.
In a food processor, blend flour, powdered sugar, cornstarch and salt until combined.
Using a knife, scrape the seeds from the vanilla bean and add to the food processor. Add butter and process until a dough ball forms.
Roll about a tablespoon of dough into a ball and place on an ungreased cookie sheet.
Tip! The Wilton Mini Whoopie Pie pan is perfect for baking these!
Bake 12 minutes, just until the edges start to brown.Cool for 2 minutes.
Roll the top of each cookie in sugar and set aside to cool.