Schneckenkichelcher (Snail Cookies)
Delicate, crisp, and sweet spiral-shaped cookies, often flavored with lemon zest and vanilla, traditionally enjoyed during festive seasons.
🧂 Ingredients
- 300 g All-purpose flour
- 150 g Unsalted butter(cold, cut into cubes)
- 100 g Granulated sugar
- 2 large Egg yolks
- 1 tsp Lemon zest(from 1 organic lemon)
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- for dusting Powdered sugar
👨🍳 Instructions
- 1
In a large bowl, combine the flour, granulated sugar, lemon zest, vanilla extract, and salt. Whisk to combine.
💡 Tip: Ensures even distribution of flavors. - 2
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs.
💡 Tip: Work quickly to keep the butter cold. - 3
Add the egg yolks to the mixture. Gently mix until the dough just starts to come together. Do not overmix.
💡 Tip: Overmixing will develop gluten and make the cookies tough. - 4
Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
💡 Tip: Chilling the dough makes it easier to handle and prevents spreading during baking. - 5
Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
💡 Tip: Parchment paper prevents sticking and ensures even baking. - 6
On a lightly floured surface, roll out the chilled dough to about 3-4 mm thickness.
💡 Tip: Aim for an even thickness for consistent baking. - 7
Cut the dough into long, thin strips, about 1 cm wide.
- 8
Carefully roll each strip into a spiral shape, resembling a snail shell. Place the cookies on the prepared baking sheets, leaving some space between them.
💡 Tip: Gently press the end of the strip to secure it. - 9
Bake for 10-12 minutes, or until the edges are lightly golden brown. Watch carefully as they can brown quickly.
💡 Tip: Baking time may vary depending on your oven and cookie size. - 10
Remove the cookies from the baking sheets and let them cool completely on a wire rack.
💡 Tip: Cooling on a rack prevents the bottoms from becoming soggy. - 11
Once cooled, dust generously with powdered sugar before serving.
💡 Tip: A fine-mesh sieve is ideal for an even dusting.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of rum to the dough.
- ✓If the dough becomes too soft while rolling, return it to the refrigerator for a few minutes.
- ✓These cookies can be stored in an airtight container for up to a week.
🔄 Variations
- Add a pinch of cinnamon to the dough for a warmer spice note.
- Dip the cooled cookies halfway into melted dark chocolate for an extra indulgence.