If you love Snickerdoodle cookies you will love these Snickerdoodle Truffles! They are rich and creamy with the white chocolate wrapped around the snickerdoodle cookie ball with the cream cheese mixed in it. I suggest having a tall glass of milk with one.
The easiest part to these cookies is you buy a prepackaged snickerdoodle mix and bake the cookies as directed on the package. Let the cookies cool and place them in the food processor until fine crumbs form.
Add the cream cheese with the fine crumbs and pulse until well combined. Shape into 1 inch balls, place on the lined prepared baking sheet. Chill 3 hours.
Don’t let this next step stop you from making the snickerdoodle truffles. Coating the balls with the chocolate can be challenging but don’t give up!
Microwave the candy coating in a microwave safe bowl at medium for 1 minute and then in 15 seconds intervals, until melted, stir until smooth. Stir together the remaining sugar and cinnamon in a small bowl. Dip the chilled truffles in the melted coating; letting excess drip off. I use a fork so the excess drips off from the fork. Return to the baking sheet and sprinkle with the cinnamon-sugar. Let stand for 30 minutes or until set.
Add the Snickerdoodle Truffles in little baggies and tie with a string and give them out as a holiday baked goods gift to your friends and family!
Happy Baking!! Enjoy!!
Snickerdoodle Truffles
Ingredients
- 1 16 ounce package refrigerated sugar cookie dough
- 3 tbsp sugar
- 1 ½ tsp ground cinnamon
- 1 8 ounce cream cheese cut into cubes
- 10 ounces vanilla candy coating
Instructions
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Preheat oven to 350 degrees F. Shape the dough into 1 inch balls. Stir together half each of the sugar and cinnamon in a small bowl. Roll the dough balls in the cinnamon-sugar mixture. Place the balls about 2 inches apart on an ungreased sheet.
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Bake at 350 degrees F for 10 – 14 minutes or until the edges are lightly browned. Cool on baking sheet for 1 minute. Transfer to a wire rack and cool completely for about 20 minutes.
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Line a baking sheet with parchment paper. Process cooled cookies in a food processor until fine crumbs form. Add the cream cheese. Pulse until mixture is smooth. Shape into 1 inch balls, place on the lined prepared baking sheet. Chill 3 hours.
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Microwave the candy coating in a microwave safe bowl at medium for 1 minute and then in 15 seconds intervals, until melted, stir until smooth. Stir together the remaining sugar and cinnamon in a small bowl. Dip the chilled truffles in the melted coating; letting excess drip off. Roll in the cinnamon-sugar. Return to the baking sheet, let stand for 30 minutes or until set.
