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My review
Sugar Snaps
1
Sweet Stella
"These sugar cookies resemble ginger snaps, hence the name, sugar snaps. The surface is crackled and the inside is hollow. They are very sweet and crispy; serve with a scoop of vanilla ice cream!"
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Ingredients
35 m servings 110Original recipe yields 40 servings (3 to 4 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 5Most helpful
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Newest
7/4/2001
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.
7/3/2004
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.
4/6/2012
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!
11/23/2018
Very interesting cookie! Light. Crunchy. I used all butter and they came out great. Rolled some in cinnamon sugar. Nice!
3/23/2014
Best cookies ever! Was hesitant to use 4 egg yolks but it was totally worth it. Didn't have butter so used Imperial instead and dipped the tops in sugar sprinkles before baking. Crunchy on the e...