Cinnamon Snail Cookies


3 1/4 cups (800 mL) all-purpose flour
2 tbsp (30 mL) ground cinnamon, divided
2 tsp (10 mL) 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 cups (425 mL) granulated sugar, divided
All-purpose flour for dusting


Preheat oven to 375°F (190°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 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.

Makes 35-40 cookies.

Preparation: 35 minutes
Cooking: 13 minutes

Nutrients per serving (2 cookies):

Calories: 230
Protein: 3 g
Carbohydrate: 34 g
Fat: 9 g
Sodium: 35 mg