These cookies are the perfect bite. It’s a buttery flaky cookie that is loaded with a sweet cinnamon sugar filling then rolled up into a traditional croissant shape. It’s not your normal snickerdoodle.
Snickerdoodle Croissant Cookies
Ingredients:
- 6 oz. Cream cheese, at room temperature
- 1/2 Cup unsalted butter, at room temperature
- 1/2 Cup brown sugar
- 1 Teaspoon pure vanilla extract
- 1/8 Teaspoon salt
- 1 2/3 Cup all purpose flour
- 1/2 Cup finely chopped toasted pecans
- 2 Tablespoons brown sugar
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon Ground nutmeg
- Milk
- 1 Egg beaten with 1 tablespoon of water for egg wash
Instructions:
- To the bowl of a stand mixer fitted with a paddle attachment add the softened cream cheese and butter and mix on medium speed for 30 seconds. Add the 1/2 cup of brown sugar, vanilla and the salt, beat until combined scraping the sides of the bowl as needed. Add the all Purpose flour and continue mixing until combined. Divide the dough into three equal portions, shape each portion into a disk and wrap with plastic wrap. Chill for 1 hour.
- Preheat the oven to 350º. Remove the dough from the refrigerator and allow to soften slightly. Roll each portion of dough out on a lightly floured surface to a 9” circle. Brush each circle with milk.
- To a small bowl combine the toasted pecans, 2 tablespoons of brown sugar, cinnamon and nutmeg. Sprinkle nut mixture evenly over each dough circle, leaving a 1/2” boarder. Using a pastry cutter or a sharp knife, cut each circle into 12 wedges. Starting from the wide end, roll up each wedge. Bend the ends of each roll to shape like a crescent. Place cookies on prepared baking sheet at least 1” apart.
- Brush each cookie with egg wash and place in preheated oven. Bake for 14 to 16 minutes or until bottoms are light brown. Remove from the oven and place on a wire rack to cool.
- Store in an air tight container for up to a week or in a zip lock bag layered between wax paper for up to 3 months.
- Enjoy