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Snickerdoodle Truffles

Snickerdoodle truffles combine crisp cookie crumbs and cream cheese into soft, cinnamon-cookie centers coated in smooth white chocolate. A cinnamon sugar sprinkle finishes each chilled, bite-size treat.
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Prep Time 20 minutes
Chilling 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 12 oz snickerdoodle cookies crisp
  • 4 oz cream cheese softened
For the coating
  • 12 oz white chocolate melting wafers
  • 1 tbsp granulated sugar
  • 0.25 tsp ground cinnamon

Equipment

  • 1 food processor
  • 1 baking sheet
  • 1 microwave

Method
 

Make the truffles
  1. Crush the cookies in a food processor into fine crumbs, or seal them in a sturdy bag and crush them with a rolling pin.
  2. Mix the cookie crumbs and softened cream cheese in a medium bowl until evenly combined and the mixture holds together when pressed.
  3. Roll the mixture into 24 balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet.
  4. Refrigerate the balls for 30 minutes.
Coat the truffles
  1. Melt the white chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals until smooth.
  2. Stir the sugar and cinnamon together in a small bowl.
  3. Dip each chilled ball in the melted wafers.
  4. Let excess coating drip back into the bowl, then return each ball to the baking sheet.
  5. Immediately sprinkle the truffles with the cinnamon sugar.
  6. Refrigerate the truffles until the coating is set, about 15 minutes.

Notes

For neat coating, dip the truffles while thoroughly chilled. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly for up to 2 months. For a dairy-free variation, use dairy-free cream cheese and white chocolate wafers.