Spiral Snail Cookies

Eat like the Harfoots, the ancestors of the Hobbits, with these cinnamon sugar cookies spiral snail cookies. Easily made without any special tools.

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There may not be any hobbits in the the new Rings of Power show, but their harfoot ancestors are! So for Hobbit Day, I am sharing a recipe for spiral snail cookies.

Snails are a staple of the harfoot diet but never fear, no snails were harmed in the making of these cookies, it’s just sugar cookie dough. Although, it would add some umami :-P.

In order to make them resemble snails, 3/4 of the dough has a bit of cocoa to darken it slightly for the shell (figured that was better than food coloring) and it all has a little cinnamon for overall deliciousness.

Once you let the dough balls chill, all you have to do is roll the dough into logs, spiral up on itself, and attach the heads. No cookie cutters or rolling pins required!

I had considered make antenna, and did test a few with almond slivers or chocolate, but ultimately decided they looked better in their simplest form. Besides, simpler means you could also enlist the help of any little harfoots you have running around your house.

Kids not into baking or don’t have kids (like me)? My coworkers LOVED these. Granted I do work with a bunch of nerdy scientists.

Originally this recipe was made to help promote the new show, by sharing a reel with how they were made. To be honest, reels are not my favorite, both as a viewer and as a content creator, but it was rewarding to work on something nerdy and fun! If you watched until the end you get to see me made up just like a harfoot.

These would also be a great alternative to scones or biscotti during Afternoon Tea if you are following the Seven Hobbit Meals Diet. After all, who wouldn’t want some snails with their tea!?

SWIRL SNAIL COOKIES

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Yield: 12 Servings Prep Time: 3 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp dark cocoa powder

Directions

1. In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just combined. Slowly beat in flour, baking powder, cinnamon, and salt until it comes together into a dough.
2. Remove 1/4 of the dough and set aside. To the remainder, add the cocoa powder until incorporated. Form 12 balls of each down, wrap doughs in plastic wrap, and refrigerate for at least 2 hours.
3. When ready, preheat oven to 350 degrees and line baking sheets with parchment or silicone baking mats.
4. On a floured surface, using your fingers, roll the chocolate dough into 6-8 inch logs, then roll up into a spiral shape. Repeat with remaining  chocolate dough balls, and set aside.
5. With the smaller dough balls, roll into 3 inch logs, then attach to the base of the spiral to form the neck/head. 
6. Place on prepared cookie sheets 1 inch apart. Bake for 8-10 minutes, until set but not yet turning golden on the bottom edges. Let cool for 10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Cut Out Sugar Cookies and Eggs.ca.

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