Shortbread Snail Cookies
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I love making shortbread cookies because it's a super easy recipe and tastes delicious. The cookies melt in your mouth and there's so many creative ways to use shortbread dough. I've used this recipe so many times and everyone loves it!
Since we're in the thick of spring and my garden is blooming I figured some pastel colored snail cookies would be perfect to enjoy while sitting out on my patio. You don't need a cookie cutter or any special tools to make these, just your hands!
To achieve the perfect pastel colors and not change the texture of your dough, I always use food coloring gels. Specifically Wilton Gels. A small amount goes a long way so start with a small dot and build from there. I split up my dough into three bowls (I did purple, pink, and green). I add a dot of gel on top of the dough and then I use my hands to knead the color into the dough. If you keep folding the dough over on to itself it will eventually distribute the color evenly. After mixing the coloring into the dough I put them in the fridge for about 5-10 minutes.
To make the snails you roll a bit of shortbread without the food coloring and then roll a larger piece of dough with food coloring. You can do single color shells or stack colors to get a multi-colored shell. Attach the head to the shell and roll all together into a long hot dog shape. Start at the end of the shell and roll the dough into a pinwheel shape. Pinch the top of the head to make little antennas for the snail and that's it!
Once all my snails are done I pop them in the fridge for 15 minutes and then bake! This is a butter based dough so putting them in the fridge helps the cookies hold their shape. Don't flatten the dough at all before baking. Add sprinkles BEFORE baking so they stick to the dough.
Products that I used and LOVE!
Recipe:
Shortbread Cookies | Serves 20-24
Ingredients:
- 1 cup unsalted butter softened
- 3/4 cup of powdered sugar
- 1/2 teaspoon of vanilla
- 2 cups all purpose flour
Directions:
- Preheat oven to 325F
- Put a sheet of parchment paper on baking sheet
- Add all ingredients to stand mixer with paddle attachment
- Slowly mix until ingredients are combined (add a towel over stand mixer to avoid a mess)
- Mix on medium speed until dough comes together. It will be crumbly at first and then will come together, just keep mixing!
- Split dough up into balls for coloring. One smaller ball that is not colored for the body/head and three larger balls for the shells. Add coloring of choice and blend into the dough. Let the dough rest in the fridge for 5-10 minutes after kneading in food coloring.
- Make the snails by rolling a small piece of uncolored dough into hot dog shape and then rolling a larger piece of colored dough into hot dog shape. Attach head to the shell and roll the dough out again with hands to connect the pieces. Start with the tail end of the shell and roll the dough into a pinwheel shape. Pinch the top of the head to make antennas. Do not press down or flatten the dough.
- Add sprinkles of choice.
- Let the cookies rest in the fridge on the baking sheet for 30 minutes.
- Bake for 12-15 minutes. Edges and bottoms should be light brown.
Happy Baking!
xoxo, shelby
