Cinnamon Snail Cookies

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Ingredients

Serves
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Conversion
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3 1/4 cups (800 mL) all purpose flour 
2 tbsp (30 mL) ground cinnamon, divided
10 mL (2 tsp) baking powder
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) ground nutmeg
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) pure vanilla extract
1 3/4 cup (425 mL) granulated sugar, divided
all purpose flour for dusting
Nutritional Facts
Amount Per Serving
230 Calories
Protein
3g
Fat
9g
Carbohydrate
34g

Directions

Preheat oven to  350° F (180° C). Place flour,  2 tsp (10 mL) cinnamon, baking powder, ginger and nutmeg in a bowl; stir until well combined. Whisk together eggs, oil, vanilla and 1 cup (250 mL) of the sugar in another bowl. Stir dry ingredients into wet ingredients to form soft dough. In a shallow bowl or pie plate, combine remaining sugar and cinnamon. Roll spoonfuls about 1 tbsp (15 mL) of dough into a 5 inch (12.5 cm) pencil shape on a flour-dusted surface. Roll dough in cinnamon sugar, then roll up in a spiral shape to form a snail leaving about a 1 1/2-inch (4 cm ) straight section for the neck and head. Place on parchment-lined baking sheets, at least 1 1/2-inch (4 cm) apart. Bake one sheet at a time about 12 to 14 minutes.

Preparation: 35 minutes  Cooking 13 minutes