Cinnamon Snail Cookies
A fun recipe for the kids to help with, cinnamon snail cookies are perfect for a picnic or a school bake sale. Don’t be fooled by their appearance, these cookies will go fast!
- Serves:
- 36
- Prep Time:
- 35 min
- Cook Time:
- 13 min
Ingredients
Nutrition Facts
- Calories
- 128
- Fat
- 5 g
- Saturated Fat
- 0.5 g
- Trans Fat
- 0 g
- Sodium
- 26 mg
- Sugars
- 10 g
- Protein
- 2 g
- Fibre
- 1 g
- Carbohydrate
- 19 g
- 3 1/4 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 3/4 cups ( 440 mL ) granulated sugar, divided
- All-purpose flour, for dusting
Instructions
-
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 1-½-inch (4 cm) straight section for neck and head. Place on parchment paper-lined baking sheets, at least 1-½-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.