Fall Cookie Week! Snickerdoodle Croissant Cookies

Our third Fall Cookie Week adventure involves some deliciously soft and cinnamon-y snickerdoodles! This recipe came from an odd little cookie magazine that did fun twists on classic cookies. For their snickerdoodle recipe, they add some cream cheese and have you roll the dough in a croissant shape with pecans (I used walnuts). The result is a deliciously moist, mature-tasting cookie.





Snickerdoodle Croissant Cookies
(Makes 30 cookies)

Beat in a mixer:
6 oz cream cheese
1/2 cup butter

Add to the mixer and beat until combined:
1/2 cup brown sugar
1 tsp vanilla
1/4 tsp salt

Beat in:
1 2/3 cup flour

Then, separate the dough into three equal parts and refrigerate for one hour.


Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out each disc into a 9 inch circle.

Fill a bowl with:
1/3 cup milk

Fill another bowl with:
1/2 chopped and toasted walnuts
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice mix

Use your fingers or a brush to spread the milk and then the nutty spice mix on the top of each disc.







Next, use a pizza cutter or sharp knife to cut slices to roll into croissants. It's a good idea to dip the knife or cutter in some flour, so the dough doesn't stick. Roll from the thick end of the slice to the point, placing the croissant with the point tucked underneath, so it doesn't come unrolled.









Bake in a 350 degree oven for 14-16 minutes. The tops will still be a bit pale, but the bottoms should be a light brown. Let cool on a rack for 2 minutes and enjoy! You can even dust them with powdered sugar or cinnamon if they stick around long enough.