Snickerdoodle Croissant Cookies

Saturday , 7, December 2013 Leave a comment


If you love Snickerdoodle Cookies…you are going to become addicted to these!!


  • 1/2 cup Butter..softened
  • 2 – 3oz. Cream Cheese…softened
  • 1/2 cup Brown Sugar..packed
  • 1 tsp. Vanilla
  • 1/8 tsp. Salt
  • 1 2/3 cup Flour
  • Milk to brush on dough
  • Powdered Sugar for dusting


  • 1/2 cup Pecans…toasted..finely chopped
  • 2 tbsp. Brown Sugar
  • 3/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg


  • Beat Butter and Cream Cheese using an electric mixer on medium speed for 30 seconds.
  • Add  1/2 cup Brown Sugar.. Vanilla.. Salt. Beat until combined, scraping bowl occasionally.
  • Beat in as much Flour as you can with the mixer. Stir in any remaining Flour.
  • Divide dough into three equal portions.. shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour.
  • Preheat oven to 350 degrees
  • On a lightly Floured surface.. roll each portion of dough into a 9-inch circle. Lightly brush each round with Milk.
  • Combine Nuts.. 2 tbsp. Brown Sugar..Cinnamon and Nutmeg.
  • Sprinkle Nut mixture evenly over each dough circle.. leaving a 1/2-inch border.
  • Using a pizza cutter or sharp knife, cut each circle into 12 Wedges.
  • Starting from a wide end, roll up each wedge. Bend ends of each roll to shape it into a crescent.
  • Place Crescents 1 inch apart on ungreased cookie sheets…Bake for 14 to 16 minutes or until bottoms are lightly browned
  • Sprinkle with Powdered Sugar before serving.

Recipe courtesy of BHG

Snickerdoodle Croissant Cookies

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