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.