Snickerdoodle Crookie
This is an irresistible buttery croissant stuffed and wrapped with snickerdoodle dough, then baked with a cinnamon-sugar crust.
Ingredients
DOUGH INGREDIENTS
- 1¼ cups granulated sugar
- ½ cup light brown sugar
- 2 sticks (1 cup) unsalted butter room temperature
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 2 large eggs
- 2¼ cups all-purpose flour
- Cinnamon sugar for sprinkling (to taste)
CROOKIE INGREDIENTS
- 12 large plain croissants room temperature
Instructions
- Make the dough: In a mixing bowl, beat granulated sugar, brown sugar, butter, salt, baking soda, and vanilla until smooth; beat in eggs, then stir in flour just until combined. Chill the dough several hours until firm.
- To assemble, split each croissant without cutting all the way through. Spread a thin layer of dough inside, sprinkle generously with cinnamon sugar, close, then press/wrap more dough over the top. Sprinkle the outside with more cinnamon sugar and place on a parchment-lined baking sheet.
- Bake at 350 degrees F until the dough is golden brown (11–12 minutes). Cool 5 minutes before serving.
Notes
Recipe courtesy of Sam Shaw’s Treatery
