Snickerdoodle Croissant Cookies Recipes

COPYCAT SNICKERDOODLE CUPCAKE COOKIES

Steps:

• For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
• Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
• For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
• Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
• Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
• For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners' sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
• Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.

SNICKERDOODLE SANDWICH COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.
• In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.
• Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don't want them crispy, browned, and over baked.
• Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

SNICKERDOODLES

Steps:

• Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
• Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
• For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
• Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

SNICKERDOODLE CROISSANT COOKIES

Steps:

• Cream together butter and cream cheese in a medium bowl for 30 seconds.
• Add 1/2 cup brown sugar, vanilla and salt.
• Beat until combined.
• Beat in as much flour as possible and stir in remaining flour by hand if neccessary.
• Divide dough into thirds and shape into disks.
• Wrap disks in plastic and refridgerate until firm, about one hour.
• Pre-heat oven to 350.
• Roll each disk into a 9 inch round on a lightly floured surface.
• Lightly brush each round with milk.
• Combine pecans, 2 TbL Brown sugar, cinnamon and nutmeg.
• Sprinkle evenly over rounds, leaving a 1/2 inch border around each.
• Cut each round into 12 wedges.
• Roll each wedge beginning with the wide end. (Like you roll a Pillsbury Crescent Roll).
• Place one inch apart on an ungreased cookie sheet.
• Bake in preheated oven for 14-16 minutes.
• Cool cookies for 2 minutes on cookie sheets after they come out of the ovens.
• Then remove to cooling racks to cool completely.
• Sprinkle with powdered sugar as a garnish if desired.