ABSTRACTThe antioxidant compounds, ascorbate (ascorbyl‐2‐phosphate), α‐tocopherol, a combination of ascorbate and α‐tocopherol, sodium phytate, and ferulic acid were tested as replacements for butylated hydroxyanisole (BHA) in preserving sugar‐snap cookies. The cookies were compared with regard to shelf life, moisture content, width, stacking height, surface score, color, and texture. Following storage at 60°C, the Schaal oven test and gas‐liquid chromatographic analysis of headspace gases indicated that ferulic acid and sodium phytate were suitable antioxidants for sugarsnap cookies. At present, sodium phytate is a GRAS substance, whereas ferulic acid is not. Consumer testing showed that cookies containing phytate were as acceptable as those containing BHA.