Snapoas
By: Maya
The most hated cookie: Snapoas. These cookies are hard as a rock, tart, and flavorless. Except for the way I made them.
HALLIE
He will look back at the Snapoas guy who was still eating all of his Snapoas from the box that he can’t sell because Snapoas are the worst.
I went into this with the goal to make really, really bad cookies and came out with decent scone-adjacent things. I only used 7 ingredients: flour, baking soda, granulated sugar, eggs, unsalted butter, citric acid, and food dye.
These cookies were the result of two mashed-together recipes:
https://gardentogriddle.com/pucker-up-lemon-cookies/ was the bulk of the recipe, although I removed all the lemon, as well as the salt and vanilla.
https://www.hummingbirdhigh.com/2019/01/tangy-meyer-lemon-sugar-cookies.html was used for the idea of the citric acid and sugar topping.
I began by collecting all my ingredients, then mixing the egg and citric acid together and setting it aside.
I then combined the flour and butter. The recipe called for cutting the butter, but since the butter wasn’t cold, it didn’t work very well, which I think was fine. It did give my cookies a more biscuit-like texture, which was not entirely what I wanted.
It really just looks like chunky flour, but there’s butter in there. Then I added in the sugar and baking soda.
I added the egg mixture to the flour mixture and started to mix it. And then I put in a few drops of food dye. I should have done this earlier. I for sure overmixed the dough trying to get the food dye incorporated.
This is sort of where I gave up with trying to combine the food coloring and the dough. It does look gross, but that isn’t too out of character for Snapoas.
I made a mixture of citric acid and sugar to put on the top of the cookies and took a really aesthetic photo of a ball of dough in the mixture.
I lined up all my dough balls on a tray and put them in the oven, which I had preheated to 325 degrees, despite the recipe wanting me to cook it at 400. I did this so hopefully the cookies would dry out more since I could bake them for longer, but I don’t think it worked.
This is how they looked after being cooked. Very unappetizing-looking in my opinion, but maybe that’s just me. I baked 2 more sheets (I really should have halved the recipe, I made way too many) and then was done.
I did not like them. It was mostly due to the topping, which I’m glad I threw in last minute, because the cookie sort of just tasted like butter. I found a bunch of people to try my cookies and out of 20 people, only 4 (including me) disliked them. I was told “they taste like seltzer cookies but good,” and 3 people even asked for seconds.
So I failed at my goal. But if you want way too many sour scone-like cookies to share with your friends or have for yourself, here’s the recipe:
The Recipe
Prep Time: I have no clue. Maybe like 15 minutes? There’s not really a ton to do. Cook Time: 20 - 25 minutes, depending on how you’re feeling. Yields: Way too many cookies (also they were all different sizes, I was not consistent). Servings: Probably like 2.
Ingredients
Topping
A bit less than 1/4 cup of sugar
1 1/2 tsp of citric acid
Cookies
2 eggs
1 tsp of citric acid
2 3/4 cup flour
1/2 cup butter
3/4 sugar
1 tsp baking soda
Green and yellow food dye (optional)
Directions
Preheat oven to 325℉ or 163℃.
Mix the eggs and citric acid in a small bowl.
Cut the butter into the flour in a different bowl and, once well combined, add the sugar and baking soda.
Mix your flour and egg mixtures together and add a few drops of food coloring if you would like.
Combine the sugar and citric acid for your topping in a bowl or dish.
Roll dough into smallish balls and dip the tops in the citric acid/sugar combination.
Place on a baking sheet with parchment paper on it. Space the dough balls out a bit, but they don’t really spread, so they don’t need to be that far apart.
Bake for about 25 minutes, or until it looks right.
Place on wire cooling racks and wait for it to cool.
Enjoy?
This is so awesome! Thank you for sharing the cookies. As a sour candy lover, I thought they were pretty good. I'm hyped to eventually have more recipes from you!