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My review
Sugar Snaps
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 110 calsOriginal recipe yields 40 servings (3 to 4 dozen)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 110 calories; 5.4 g fat; 14.8 g carbohydrates; 0.9 g protein; 28 mg cholesterol; 63 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most 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!