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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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35 m servings 110 cals
Original recipe yields 40 servings (3 to 4 dozen)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 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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Read all reviews 4
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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!

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...