Puff Pastry Snail Cookies

Serves (serves 12)     adjust servings


    (serves 12)

    • 1 sheet puff pastry, thawed
    • 1 C Sugar
    • Colored Sugar Sprinkles, if desired
    • Candy Eyes
    • Edible Pen
    • Bow Stickers


    1. Preheat oven to 450°F and line cookie sheet with parchment paper.
    2. 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.
    3. Add some colored sugar along the longest side. Add 2 or 3 lines if you want colored snails.
    4. 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°F and carefully flip the cookies over. Continue to bake for another 5 to 6 minutes, watching them carefully so they do not burn.
    5. Remove from oven and transfer to a wire cooling rack.
    6. The sugar will be HOT, so be careful when handling right out of the oven.
    7. 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!


    © 2015 Pint Sized Baker. All rights reserved.