Ingredients35 m servings 110 cals
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, cream together the butter, shortening, and sugar. Beat in the egg yolks one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Roll dough into walnut size-balls and place 2 inches apart onto an unprepared cookie sheet.
- Bake for 20 minutes in the preheated oven. Cool on wire racks.
Per Serving: 110 calories; 5.4 g fat; 14.8 g carbohydrates; 0.9 g protein; 28 mg cholesterol; 63 mg sodium. Full nutrition
ReviewsRead all reviews 4
These are very simple. I scooped these with a small ice cream scoop, but after scooping, it's important to roll with hands to get that "crinkle" look.
I made these with Splenda instead of sugar...FABULOUS! They were a little more cakey than ginger snaps this way, but a big hit nonetheless.
Crisp on the outside, chewy on the inside! I sprinkled a bit of sugar over my cookies prior to baking. Very tender and delicious cookie!