Mini Snickerdoodle Crossiant Cookie

Mini Snickerdoodle Crossiant Cookie is simple to make, but looks and tastes like it came from a french bakery.

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Mini Snickerdoodle Croissant with a Dark Side

If you follow me here you know my Mother n Law is Sicilian and she can cook and she can bake.  I am still trying to get her canolli recipe from her. I learned quickly once I was married that my husband appreciates a good meal and a great treat and he has very high standards of both.  He is not afraid to tell me if he doesn’t like something and I have had to learn to take the good with the bad when it comes to his critique of my cooking.

What I can tell you is that he LIKES these cookies, really likes them.  I have to hide them if I want to give away a few to friends, or gasp enjoy a few for myself.

I hope you try these little darlings, because I am sure you and your lovlies will enjoy them.

Mini Snickerdoodle Croissant with a Dark side
Prep time
Cook time
Total time
Serves: 36

  • 6 ounces package of cream cheese, softened
  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • 1⅔ cups all-purpose flour
  • Milk

  • ½ cup pecan chips, toasted
  • 3 tablespoons packed brown sugar
  • 3 tablespoon cocoa powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

  • Powdered sugar
  1. In an electric mixing bowl beat cream cheese and butter on medium speed until blended.
  2. Add brown sugar, vanilla and salt. Beat until combined, scrape down sides to blend in any missing ingredients
  3. Add flour and mix
  4. Divide dough into three equal portions and flatten into disk.
  5. Cover with plastic wrap and refrigerate for an hour.
  6. Preheat oven to 350 degrees.
  7. Toast nuts and cool.
  8. In a small bowl combine all filling ingredients and stir.
  9. Lightly flour surface and roll each portio of dough into a 9" circle.
  10. Lightly brush each round with milk.
  11. Sprinkle filling mix evenly over each dough circle, leaving a ½" border.
  12. Using pizza cutter or sharp knife, cut into to triangular pieces. Roll up only end to tip.
  13. Place on cookie sheet lined with parchment 1" apart. Bake for 14-16 minutes, until bottoms are light brown.
  14. Place cookie sheets on wire rack to cool. When cool dust with Powdered sugar.


  1. Linda Crow says

    Amy, I am loving your blog! I just need to be home more to try everything. I really want to make these fancy snickerdoodle croissants. Dumb question… Where do you get the Dutch processed chocolate? I have never looked for it, so I don’t know if it’s easy to find or not. Thought I would save myself a little time and come right to the source to find out. Hope I can make them during the holidays.

    • amy says

      Hey Lady, hope you have a safe trip. I get my Dutch processed cocoa in the baking isle and I prefer Ghiradelli! Pretty much anything Ghiradelli makes me happy! :)

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