Here’s a light and airy Angel Food Cake Cookie recipe — a sweet, cloud-like cookie inspired by classic angel food cake.

Angel Food Cake Cookies

Ingredients

1 box (about 1/4 oz) angel food cake mix
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Powdered sugar, for dusting

Instructions

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.

Step 2: Whip egg whites

In a clean, dry bowl, beat egg whites until soft peaks form.
Gradually fold in the angel food cake mix, vanilla extract, and almond extract until combined.

Step 3: Shape cookies

Using a spoon or cookie scoop, drop dollops of batter onto the prepared baking sheet, spacing about 2 inches apart.
Gently smooth tops with the back of the spoon if desired.

Step 4: Bake

Bake for 12–15 minutes, or until cookies are lightly golden and spring back when touched.
Remove from oven and let cool completely on the baking sheet.

Step 5: Serve

Dust with powdered sugar before serving.
Enjoy as a light snack or with tea/coffee.

Tips

For extra flavor, fold in mini chocolate chips, sprinkles, or finely chopped nuts before baking.
Be careful not to overmix the batter — it should stay light and airy.
Store in an airtight container for up to 3 days; cookies are best eaten fresh.

If you like, I can also provide a frosted or sandwich-style version with whipped cream or cream cheese filling that turns these cookies into a dessert treat.