The kids are going to love these Puff Pastry Snail Cookies. You just need two ingredients and you’ll be on your way to lots of fun with the family.
Puff Pastry Snail Cookies
Do you ever play with your food? These little Pastry Puff Snail Cookies are a result of me playing in the kitchen. I had some extra puff pastry left over from another recipe and I didn’t want to just throw it away.
I was really just going for round cookies; however, after baking them, I saw little snails! So I got some eyeball candy and little bow stickers and I went to town!
My daughter loved them! I think it would be a hoot to make a bunch of these snail cookies for a children’s garden tea party. You can color them or leave them plain if you prefer. Each little snail is unique, just like each kid! Give them all a different personality just by changing up the eyes.
There are endless things you can make with puff pastry. It’s such a versatile base for so many desserts. I love it!
Puff Pastry Snail Cookies
The kids are going to love these Puff Pastry Snail Cookies. You just need two ingredients, and you’ll be on your way to lots of fun with the family.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup sugar
- Colored Sugar Sprinkles, if desired
- Candy Eyes
- Edible Pen
- Bow Stickers
Instructions
- Preheat oven to 450 degrees F and line a cookie sheet with parchment paper.
- Sprinkle work area with 1/2 cup sugar and lay puff pastry over top. Cover with the remaining 1/2 cup sugar. Roll puff pastry out to a 12-inch rectangle, being sure to press the sugar into the dough.
- Add some colored sugar along the longest side. Add 2 or 3 lines if you want colored snails.
- Roll the puff pastry up along the long edge and use a sharp knife or dental floss to cut 1/2 inch sections. Place them on the prepared cookie sheet and bake for 6 minutes. Reduce the temperature to 400 degrees F and carefully flip the cookies over. Continue to bake for another 5 to 6 minutes, watching them carefully so they do not burn.
- Remove from oven and transfer to a wire cooling rack.
- The sugar will be HOT, so be careful when handling right out of the oven.
- Once cooled, attach the eyes with a dot of corn syrup. I used a toothpick to add the syrup. Decorate with a bow and serve them up!
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