Sugar Snaps

Sugar Snaps

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"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
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 14.8g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.



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...

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