Family-Favorite Sugar Snails are those cozy little cookies everyone recognizes the moment they see them. Soft, buttery, and swirled with cinnamon sugar, they’re the kind of treat that disappears fast from the cookie tin and somehow tastes even better the next day.
Description
Sugar Snails are simple rolled sugar cookies shaped into tight spirals and sliced before baking. The edges turn lightly golden, the centers stay tender, and the cinnamon-sugar swirl melts right into the dough. They’re not fancy, just warm, familiar, and deeply comforting.
Who This Recipe Is For
This recipe is perfect for anyone who loves old-fashioned cookies, family baking traditions, or easy desserts that don’t rely on icing or decorations. It’s also great for baking with kids since the rolling and slicing are simple and fun.
Why It’s a Family Favorite
These cookies use pantry staples and come together without stress. The dough is forgiving, the flavor is classic, and the swirl makes them look special with almost no effort. They’re sweet without being overwhelming and perfect with coffee, tea, or a cold glass of milk.
Ingredients
For the dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the filling
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Kitchen Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Rolling pin
- Parchment paper
- Sharp knife
- Baking sheets
Preparation
Begin by whisking together the flour, baking powder, and salt in a bowl. In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla, mixing until smooth, then gradually incorporate the dry ingredients to form a soft dough.
Divide the dough in half and roll each portion into a rectangle on parchment paper. Brush lightly with melted butter, then sprinkle evenly with the cinnamon-sugar mixture. Starting from the long edge, roll the dough tightly into a log and chill for at least 30 minutes to firm up.
Preheat the oven to 350°F (175°C). Slice the chilled logs into ¼-inch rounds and place them on lined baking sheets. Bake for 10–12 minutes until the bottoms are lightly golden but the tops stay pale.
Allow the cookies to cool on the pan for a few minutes before transferring to a rack.
Storage
Store Sugar Snails in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months and thaw quickly without losing texture.
FAQ
Can I skip chilling the dough?
Chilling helps keep the spiral shape clean. Without it, the cookies may spread more.
Can I add nuts or raisins?
Yes, finely chopped pecans or raisins can be sprinkled over the filling for variation.
Can I make the dough ahead of time?
The dough logs can be refrigerated overnight and sliced the next day.
Conclusion
Family-Favorite Sugar Snails are the kind of cookie that brings people into the kitchen just by their smell. Simple, nostalgic, and quietly irresistible, they’re proof that the best recipes are often the ones passed down and baked again and again.
Enjoy !!
