Cinnamon Snail Cookies
Serves
36
Prep Time
35 min
Cook Time
13 min
Print RecipeIngredients
- 3 ¼ cups (815 mL) all-purpose flour
- 2 tbsp (30 mL) ground cinnamon, divided
- 2 tsp (10 mL) baking powder
- ½ tsp (2.5 mL) ground ginger
- ½ tsp (2.5 mL) ground nutmeg
- 3 eggs
- ¾ cup (175 mL) vegetable oil
- 1 tsp (5 mL) vanilla extract
- 1 ¾ cups (440 mL) granulated sugar, divided
- All-purpose flour, for dusting
Instructions
- Step 1
Preheat oven to 375°F (190°C).
- Step 2
Stir flour, 2 tsp (10 mL) cinnamon, baking powder, ginger and nutmeg in a medium bowl until well combined.
- Step 3
Whisk eggs, oil, vanilla and 1 cup (250 mL) sugar in another bowl.
- Step 4
Stir dry ingredients into wet ingredients to form soft dough. Combine remaining sugar and cinnamon in shallow bowl or pie plate.
- Step 5
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.
- Step 6
Bake in preheated 375°F (190°C) oven, one sheet at a time, for 12 to 14 minutes. Makes about 36 cookies.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 128 |
| Fat | 5 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 19 g |
| Fibre | 1 g |
| Sugars | 10 g |
| Protein | 2 g |
| Sodium | 26 mg |
