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Mini Snickerdoodle Croissant Cookie

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

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 cannoli 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 lovelies will enjoy them.

Mini Snickerdoodle Croissant with a Dark side

Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Servings: 36



  • 6 ounces package of cream cheese softened
  • 1/2 cup butter softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 2/3 cups all-purpose flour
  • Milk


  • 1/2 cup pecan chips toasted
  • 3 tablespoons packed brown sugar
  • 3 tablespoon cocoa powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Powdered sugar


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


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2 comments on “Mini Snickerdoodle Croissant Cookie”

  1. 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.

    1. 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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