Latest / The Radio From Hell Show - Best Of / Donut Critic - Ruby Snap Cookies from April 28th, 2026

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Donut Critic - Ruby Snap Cookies from April 28th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: I don't know why.
• 0:05
  Speaker 2: It's Benjamin Lee, the Donu critic, Good morning morning.
• 0:10
  Speaker 3: So were these are not donuts?
• 0:13
  Speaker 4: No, these are not What are these?
• 0:15
  Speaker 2: So?
• 0:16
  Speaker 4: Yeah, like what are these?
• 0:17
  Speaker 3: Now?
• 0:18
  Speaker 4: Utah should know what cookies are.
• 0:21
  Speaker 5: Utah has had a big up and down relationship with cookies.
• 0:26
  Speaker 5: Let's say that, Okay, So I'm here to deliver somewhat.
• 0:29
  Speaker 4: Of the state of state of cookies. State of cookies.
• 0:34
  Speaker 5: So back in twenty twenty three, I was just overwhelmed
• 0:38
  Speaker 5: like cookies, like everybody else, they were popping up everywhere,
• 0:42
  Speaker 5: and I projected that there would be a.
• 0:48
  Speaker 3: I guess you.
• 0:48
  Speaker 5: Could say an apocalypse, a cookie apocalypse, and I projected
• 0:53
  Speaker 5: that to be in twenty twenty five.
• 0:55
  Speaker 4: And I just want to come on here and say
• 0:56
  Speaker 4: I think I was right.
• 0:57
  Speaker 2: I feel so there were so many, There were so
• 1:00
  Speaker 2: many so that it's it's going to have to blow up.
• 1:03
  Speaker 4: Some cannibalized itself.
• 1:04
  Speaker 5: Something's got to give, yes, But I didn't think it
• 1:08
  Speaker 5: was going to be a total rapture and like have
• 1:10
  Speaker 5: everything go. I said the strong would survive, and truthfully,
• 1:14
  Speaker 5: that's what I've brought in today. I brought in one
• 1:17
  Speaker 5: of the strongest cookie companies in Utah Ruby Snap, everybody's.
• 1:21
  Speaker 3: Oh yeah, yeah.
• 1:23
  Speaker 4: And this is this is kind of the state of
• 1:25
  Speaker 4: cookies right now.
• 1:26
  Speaker 5: Is the people that could come in with bold flavors,
• 1:30
  Speaker 5: amazing quality and have that.
• 1:34
  Speaker 4: That love of their customers, they're going to stick around.
• 1:37
  Speaker 3: Now.
• 1:38
  Speaker 5: I do want to say that there has been one
• 1:40
  Speaker 5: cookie place that is completely gone from Utah, according to
• 1:44
  Speaker 5: at least their locations, and I haven't been able to
• 1:46
  Speaker 5: see any, and that is Dirty Dough. So if you
• 1:50
  Speaker 5: remember dirty.
• 1:51
  Speaker 4: Dough, yea they had that.
• 1:52
  Speaker 1: There was a war.
• 1:53
  Speaker 4: There was a war, Yeah it was. It was the
• 1:55
  Speaker 4: cookie War.
• 1:55
  Speaker 5: It was Crumble and Dirty Dough and everything was just
• 1:58
  Speaker 5: going to be them those and everybody else was just
• 2:01
  Speaker 5: going to go away. And as of their website, there
• 2:05
  Speaker 5: are no Utah locations at this point in time, which
• 2:08
  Speaker 5: is is nutty to me.
• 2:10
  Speaker 4: It's crazy. That's a good cookie.
• 2:13
  Speaker 6: They're all good cookies. I mean, I've been to Ruby
• 2:15
  Speaker 6: Snap several times.
• 2:16
  Speaker 1: And I've bought Ruby Snap. You can get their frozen
• 2:20
  Speaker 1: dough again her almonds.
• 2:22
  Speaker 5: And that's honestly what they've done genius is they've looked
• 2:26
  Speaker 5: at it and said people are cooking and like to
• 2:29
  Speaker 5: cook cookies at home, and obviously she has great flavor,
• 2:33
  Speaker 5: great quality, and so why not try to bring those
• 2:35
  Speaker 5: flavors and things to people's homes?
• 2:38
  Speaker 1: And I think it because they come in a bag,
• 2:41
  Speaker 1: a resealable bag. Maybe you just want to make two cookies.
• 2:45
  Speaker 3: You don't have to.
• 2:45
  Speaker 1: Make the whole thing.
• 2:46
  Speaker 2: Oh you would again, you with portion things out. Maybe
• 2:50
  Speaker 2: you just want on one glass of wine.
• 2:53
  Speaker 5: And one of the things I think Ruby Snap does
• 2:55
  Speaker 5: well too, is I like the monthly flavors. The weekly
• 2:58
  Speaker 5: flavors became very are you overwhelming? Like in the beginning,
• 3:01
  Speaker 5: it was exciting. It was like, you know, you have
• 3:03
  Speaker 5: like a new relationship with with somebody and it's super
• 3:06
  Speaker 5: exciting and it's like a lot of energy. And then
• 3:08
  Speaker 5: all of a sudden, it's like, oh no, this weekly
• 3:11
  Speaker 5: thing is going on forever and you just don't want
• 3:14
  Speaker 5: to have all that excitement and energy. Yes, too much.
• 3:18
  Speaker 5: And so I feel like they've done the right amount
• 3:20
  Speaker 5: with a monthly.
• 3:21
  Speaker 2: Now you remember the Ruby Snap they survived something even
• 3:24
  Speaker 2: more than the cookie Wars. They survived being attacked by
• 3:29
  Speaker 2: the big good guys, Hillsbury, Pillsbury. Yeah, because they when
• 3:32
  Speaker 2: they started out they were dough girl. Yes, and you
• 3:35
  Speaker 2: know they should have been able to stay dough girl. Yeah,
• 3:38
  Speaker 2: that's because because who is going to I didn't ever
• 3:41
  Speaker 2: think it was a Pillsbury product because they have the
• 3:44
  Speaker 2: dough Boy.
• 3:45
  Speaker 5: But but I argue that Ruby Snap maybe is better.
• 3:49
  Speaker 3: I think it is.
• 3:50
  Speaker 5: Yeah, like the brandings, it's World War two branding. You know,
• 3:54
  Speaker 5: everything is in those colors and the names. It just
• 3:58
  Speaker 5: like it really turned in to something special in my opinion.
• 4:02
  Speaker 5: Now now you have the dough lady who does the
• 4:06
  Speaker 5: Oh yeah, we're like, hopefully Pillsbury doesn't suit her, but now.
• 4:09
  Speaker 2: You've you brought us a whole big selection here. Where
• 4:14
  Speaker 2: did you get these at at the store?
• 4:16
  Speaker 4: Yes?
• 4:17
  Speaker 5: So she has one location. This is the thing that's
• 4:19
  Speaker 5: about Ruby Stampa's special. She has one location and she
• 4:23
  Speaker 5: just does it so consistently and so good because she
• 4:27
  Speaker 5: did eventually at one point had I think she had
• 4:30
  Speaker 5: three locations. I think she had one in Park City
• 4:32
  Speaker 5: and one somewhere else, and it really came became too
• 4:36
  Speaker 5: much for her and she thought, you know what, the
• 4:38
  Speaker 5: best place I can be is in my one store
• 4:40
  Speaker 5: and really make it something special. You know, one thing
• 4:43
  Speaker 5: I've really admired about her too is her location, She
• 4:47
  Speaker 5: found her location, she stayed at her location, and that
• 4:50
  Speaker 5: area really is starting to turn over, and so she
• 4:53
  Speaker 5: is this like center piece for that location.
• 4:56
  Speaker 3: And still it's still there on Third West.
• 4:58
  Speaker 4: Right, Yeah, it's third West and about seven time.
• 5:00
  Speaker 5: So it's crazy every time I go over there, because
• 5:03
  Speaker 5: you know, ten years ago it was you wouldn't want
• 5:06
  Speaker 5: to make yourself way over there, but now it's like, oh,
• 5:09
  Speaker 5: it's turning over a lot of good stuff.
• 5:10
  Speaker 2: So you went to Ruby Snap this morning. I did
• 5:13
  Speaker 2: early this morning, and they had all of these varieties available.
• 5:17
  Speaker 4: Yes.
• 5:18
  Speaker 5: And that's one of the things about bakeries that I
• 5:20
  Speaker 5: love too, is I've been to some bakeries that don't
• 5:23
  Speaker 5: open or they say they open at eight, and then
• 5:26
  Speaker 5: there's stuff's not ready. They were ready and baking and
• 5:29
  Speaker 5: there was tons of stuff going on.
• 5:30
  Speaker 4: All their shelves were filled.
• 5:32
  Speaker 5: Yeah, you're able to pick up right for work, you know,
• 5:35
  Speaker 5: be an office hero whatever you want to be.
• 5:37
  Speaker 6: I like to because there's a food truck that I
• 5:40
  Speaker 6: like to go to, Grumpy Dough, which is right there
• 5:42
  Speaker 6: in front of that coffee shop.
• 5:43
  Speaker 4: Oh yeah, and so.
• 5:45
  Speaker 6: I'll always stop and get my Grumpy Dough and then
• 5:47
  Speaker 6: I'll hit Ruby Snap on the way out and get
• 5:48
  Speaker 6: a cookie.
• 5:49
  Speaker 3: What does Grumpy Dough do? They do sandwiches? Breakfast sandwichesn't it?
• 5:53
  Speaker 4: Oh yeah, those are just listening.
• 5:55
  Speaker 6: They have a bulgogie an egg sandwich that's just oh god,
• 5:59
  Speaker 6: it's so good.
• 6:00
  Speaker 3: Yeah, this is this.
• 6:01
  Speaker 2: So there's a remarkable variety here. Ok I'm plowing my
• 6:05
  Speaker 2: way through and I have not I have not run
• 6:08
  Speaker 2: across a stinker.
• 6:10
  Speaker 3: Yeah. I mean, they're just they're all good.
• 6:12
  Speaker 4: Okay, So I I always talk up places.
• 6:14
  Speaker 5: The only cookie that I would say that I don't
• 6:17
  Speaker 5: like from Ruby Snap is the pink sugar cookie.
• 6:20
  Speaker 1: I just had them and that's just the straight ahead
• 6:23
  Speaker 1: and that's.
• 6:23
  Speaker 3: And that's it's a good cookie.
• 6:26
  Speaker 1: It's not their best cook where's your favorite sugar cookie?
• 6:29
  Speaker 5: So my favorite sugar cookie is the O. G. Dutchman's
• 6:33
  Speaker 5: so down in Saint George. And this is the state
• 6:35
  Speaker 5: of the cookie. Also for for for Saint George's, they
• 6:38
  Speaker 5: are expanding. They just barely built a big warehouse type
• 6:43
  Speaker 5: thing just for cookies and they're bringing them up here.
• 6:45
  Speaker 5: So there's going to be more and more locations that
• 6:47
  Speaker 5: they're going to be delivering here. There are some soda
• 6:49
  Speaker 5: shops and other places that they actually do supply. And
• 6:53
  Speaker 5: I think that Dutchman's in Utah is the best cookie
• 6:56
  Speaker 5: for those standard ones. And you know, they have a
• 6:59
  Speaker 5: pink sugar cookie, they have a Scotch rou they have
• 7:01
  Speaker 5: a wagon wheel.
• 7:02
  Speaker 4: Those I will eat on a daily basis.
• 7:05
  Speaker 5: Ruby Snaps are like the dessert ones that you like,
• 7:08
  Speaker 5: serve it parties that people love. Yeah, like the rich
• 7:10
  Speaker 5: ones that have that Papa flavor, and those are those
• 7:14
  Speaker 5: are the two top in in the state for me.
• 7:16
  Speaker 3: What's the what's the variety like of their frozen It's.
• 7:21
  Speaker 4: It's not as much.
• 7:22
  Speaker 5: I yeah, I was gonna say it's it's It's definitely
• 7:26
  Speaker 5: not their entire menu. But they do have their constances,
• 7:30
  Speaker 5: which are I think there's eight to ten of those,
• 7:33
  Speaker 5: and then they have the four monthly ones.
• 7:35
  Speaker 1: By the way, I love your sweatshirt.
• 7:38
  Speaker 6: Yeah, butter the shadow is appropriate. Chat room wants to
• 7:42
  Speaker 6: know where you got that so they can get one.
• 7:44
  Speaker 1: It just looks like a butter label with the with
• 7:46
  Speaker 1: the measuring.
• 7:48
  Speaker 3: Yeah.
• 7:49
  Speaker 6: Another good cookie is down there would bine chunky. Oh yeah,
• 7:52
  Speaker 6: chunky chunky, very good. That's the Hawaiian cookie. So I
• 7:56
  Speaker 6: saw them in Honolulu too.
• 7:58
  Speaker 5: It was it was like one of those funny it's like,
• 8:00
  Speaker 5: oh wait, I've had you in Utah.
• 8:03
  Speaker 3: Yeah. Oh they're good. Yeah.
• 8:04
  Speaker 1: Those are all Macadamian nutcookie.
• 8:06
  Speaker 5: They have some the maced nuts and coconut and yeah,
• 8:09
  Speaker 5: they have a lot of different players.
• 8:10
  Speaker 2: Now, I just ate the pink, the little bit of
• 8:13
  Speaker 2: the pink sugar cookie. I don't know, pretty damn good.
• 8:16
  Speaker 5: Okay, I'll fight you for it.
• 8:20
  Speaker 3: Benjamin Lee, the doughnut Critic.
• 8:22
  Speaker 2: You can find him just the d O and ut
• 8:25
  Speaker 2: Critic on Instagram and various other places.
• 8:28
  Speaker 3: So thank you, Ben, Thanks, thank you, sir.
• 8:30
  Speaker 4: All Right,