Snickerdoodle Croissant Cookies Recipes

CLASSIC SNICKERDOODLE COOKIES

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

MRS. SIGG'S SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
• Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

GRANDMA RUTH'S SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
• Mix 2 tablespoons white sugar and cinnamon together in a bowl.
• Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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.