Cinnamon Snail Cookies

36 Servings

prep. time 35 min.

cook time 13 min.

Print Version

Nutrients per Serving

Calories

128

Fat

5 g

Saturated Fat

0.5 g

Trans Fat

0 g

Sodium

26 mg

Carbohydrate

19 g

Fibre

1 g

Sugars

10 g

Protein

2 g

Ingredients

3-1/4 cup

800 mL

all-purpose flour

2 tbsp

30 mL

ground cinnamon, divided

2 tsp

10 mL

baking powder

1/2 tsp

2 mL

ground ginger

1/2 tsp

2 mL

ground nutmeg

eggs

3/4 cup

175 mL

vegetable oil

1 tsp

5 mL

vanilla extract

1-3/4 cup

425 mL

granulated sugar, divided

All-purpose flour, for dusting

Method

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Preheat oven to 375°F (190°C).
Stir flour, 2 tsp (10 mL) cinnamon, baking powder, ginger and nutmeg in a medium bowl until well combined.
Whisk eggs, oil, vanilla and 1 cup (250 mL) sugar in another bowl.
Stir dry ingredients into wet ingredients to form soft dough. Combine remaining sugar and cinnamon in shallow bowl or pie plate,
Roll spoonfuls (about 1 tbsp/15 mL) of dough into 5-inch (12.5 cm) pencil shape on flour-dusted surface. Roll dough in cinnamon sugar, then roll up in spiral shape to form snail, leaving about a 1-1/2-inch (4 cm) straight section for neck and head. Place on parchment paper-lined baking sheets, at least 1-1/2-inches (4 cm) apart.
Bake in preheated 375°F (190°C) oven, one sheet at a time, for 12 to 14 minutes. Makes about 36 cookies.

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