Sugar Snaps

Sugar Snaps

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Sweet Stella
Recipe by  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

Adjust Servings

Original recipe yields 3 to 4 dozen

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Directions

  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.

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Reviews (4)

Rate This Recipe
PERIN
6

PERIN

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.

PEPPER30
4

PEPPER30

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.

Sarah Stone
3

Sarah Stone

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!

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 110 cal
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 14.8 g
  • 5%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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