Mini Snickerdoodle Croissant Cookie

Posted By: Amy 2 Comments on Mini Snickerdoodle Croissant Cookie Rate this post!

Posted: Mar 5, 2012 Updated: Nov 4, 2022

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

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

Print Rate Pin

Prep Time1 hr 15 mins

Cook Time15 mins

Total Time1 hr 30 mins

Servings: 36

Ingredients

Dough:

• 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

Filling:

• 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

Dusting:

• Powdered sugar

Instructions

• 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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