Recipes

Cinnamon Snail Cookies

Cinnamon Snail Cookies combine aromatic spices and a playful shape for a perfect bake sale treat. The dough is rolled into thin ropes, coated in cinnamon sugar, then curled into snail shapes. Chilling the dough briefly before shaping helps it hold its form during baking.
Serves 36
Prep Time 35 min
Cook Time 13 min
Print Recipe

Ingredients

  • 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
Calories128
Fat5 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate19 g
Fibre1 g
Sugars10 g
Protein2 g
Sodium26 mg

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