JOLLY RANCHER Candy Sugar Snaps

JOLLY RANCHER Candy Sugar Snaps

Made with JOLLY RANCHER Sprinkles (Item# 23522)


6 oz. unsalted butter, softened
12 oz. granulated sugar
3-1/2 oz. (2 large) eggs
1-1/2 tsp. vanilla extract
1 lb. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
3 oz. JOLLY RANCHER Sprinkles (Item# 23522)
-- Warm water
-- Additional granulated sugar for dipping
14 oz. powdered sugar
3/4 fl. oz. light corn syrup
2 fl. oz. water
3 oz. (1/2 cup) Additional JOLLY RANCHER Sprinkles (Item# 23522)


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Prepare SUGAR SNAP COOKIES: Mix together butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together sifted flour, baking powder and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in JOLLY RANCHER Sprinkles. Using #60 scoop, shape dough into 1-inch balls. Place 2-inches apart on prepared sheet pans. Dip bottom of 2-inch round glass in warm water; then dip in additional dish of granulated sugar. Flatten about 2 inches in diameter and 1/4-inch thickness. Repeat until all dough is used.
    3. Bake 10 to 12 minutes* or until cookies are firm and light golden brown. Cool 5 minutes; remove from sheet pans to wire rack.
    4. Prepare ICING: Combine powdered sugar, corn syrup and water in medium bowl. Whisk until smooth. Using a pastry bag, frost cookies; decorate immediately with additional JOLLY RANCHER Sprinkles, pressing slightly.
    *If using convection oven, rotate pan one-half turn (180°) after 5 minutes of baking.

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