Description
Delight in these luscious Snickerdoodle Truffles, a no-bake dessert combining creamy cream cheese with cinnamon-sugar cookie goodness, all coated in smooth white chocolate. Perfect for holiday treats or anytime you crave a sweet, cinnamon-infused bite-sized indulgence.
Ingredients
Scale
Truffle Mixture
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups crushed snickerdoodle cookies (or soft sugar cookies with cinnamon)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Coating and Topping
- 10 ounces white chocolate or vanilla almond bark, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Prepare the Truffle Mixture: In a medium bowl, combine the softened cream cheese, crushed snickerdoodle cookies, ground cinnamon, and vanilla extract. Mix until fully combined and smooth. The mixture should be cohesive enough to roll into balls without crumbling.
- Form the Truffles: Using a small cookie scoop or spoon, scoop out the mixture and roll into 1-inch balls. Place the balls on a parchment-lined baking sheet to prevent sticking.
- Freeze Until Firm: Place the tray of truffle balls in the freezer for 30 to 45 minutes, or until they become firm and easy to handle for dipping.
- Melt the Coating: Melt the white chocolate or vanilla almond bark in a microwave-safe bowl by heating in 30-second intervals, stirring between each interval until the chocolate is smooth and fully melted.
- Dip the Truffles: Remove the chilled truffles from the freezer. Using a fork or dipping tool, dip each truffle into the melted chocolate, allowing any excess to drip back into the bowl. Return the dipped truffles to the parchment-lined sheet.
- Add Cinnamon Sugar Topping: Immediately after dipping, sprinkle the tops of the truffles with the cinnamon-sugar mixture while the coating is still wet to ensure the topping adheres well.
- Set the Truffles: Allow the coated truffles to set either at room temperature or in the refrigerator until the chocolate hardens completely and the truffles are firm.
Notes
- You can use either store-bought or homemade snickerdoodle cookies for the best flavor and texture.
- Store the truffles in an airtight container in the refrigerator for up to 5 days or freeze them for up to one month.
- Before serving, let the truffles sit at room temperature for about 10 minutes for the best flavor and texture experience.
