Angel Food Cake Cookies are light, airy, and melt-in-your-mouth soft — just like classic angel food cake, but in cute cookie form. Made without butter or egg yolks, these cookies are naturally low-fat and perfect for spring parties, tea time, or a guilt-free sweet treat.
⏱ Prep Time
Prep: 15 minutes
Bake: 10–12 minutes
Cooling: 10 minutes
Total: ~35 minutes
Yield: 18–22 cookies
🧰 Equipment
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Mixing bowl
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Electric mixer or whisk
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Rubber spatula
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Measuring cups & spoons
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Baking sheet
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Parchment paper
🧾 Ingredients
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¾ cup egg whites (about 5–6 large eggs), room temperature
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½ tsp cream of tartar
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¾ cup powdered sugar
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½ cup cake flour, sifted
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1 tsp vanilla extract
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¼ tsp salt
📝 Ingredient Notes
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Egg whites: Must be clean and fat-free for proper whipping.
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Cake flour: Gives the cookies their soft, airy texture (don’t substitute with bread flour).
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Powdered sugar: Keeps the cookies light and smooth.
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Cream of tartar: Stabilizes the egg whites — don’t skip it.
👩🍳 Instructions
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Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
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In a clean bowl, beat egg whites on medium speed until foamy.
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Add cream of tartar and salt, then beat until soft peaks form.
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Gradually add powdered sugar, beating until stiff, glossy peaks form.
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Gently fold in vanilla and sifted cake flour using a spatula. Do not overmix.
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Drop spoonfuls of batter onto the prepared baking sheet, spacing slightly apart.
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Bake for 10–12 minutes, until set and lightly golden on the bottom.
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Cool on the pan for 5 minutes, then transfer to a wire rack.
🥗 Nutrition Facts (Per Cookie – Approx.)
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Calories: 55
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Fat: 0g
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Carbohydrates: 12g
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Sugar: 8g
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Protein: 2g
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Cholesterol: 0mg
💡 Tips
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Use a metal or glass bowl for best egg-white volume.
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Do not grease the baking sheet — parchment works best.
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Fold gently to keep the batter fluffy.
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Store in an airtight container to maintain softness.
🔄 Variations
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Lemon Angel Cookies: Add 1 tsp lemon zest + ½ tsp lemon extract.
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Chocolate Swirl: Lightly fold in 1 tbsp cocoa powder.
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Berry Topped: Add a small dollop of fruit preserves before baking.
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Glazed Cookies: Drizzle with a light vanilla or citrus glaze once cooled.
