Description
These No-Bake Snickerdoodle Truffles are rich, creamy, and full of warm cinnamon flavor. Made with crushed Golden sandwich cookies, cream cheese, and white chocolate, they’re the perfect quick dessert that looks elegant and tastes incredible.
Ingredients
For the Filling:
14.3 ounces Golden sandwich cookies (about 36 cookies)
8 ounces block-style cream cheese, softened
3 teaspoons ground cinnamon
For the Coating:
20 ounces white chocolate melting wafers, divided and melted
2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon, divided
Instructions
1. Line a large baking sheet with parchment or wax paper and set aside.
2. Place the cookies in a food processor and pulse until they form fine crumbs.
3. In a mixing bowl, beat the softened cream cheese until smooth. Add cookie crumbs and 3 teaspoons cinnamon, stirring until a thick dough forms.
4. Use a 1-tablespoon cookie scoop to portion out the mixture, roll into balls, and place on the prepared baking sheet.
5. Freeze for 10–15 minutes to firm up.
6. In a microwave-safe bowl, melt the white chocolate wafers until smooth. Stir in 1 teaspoon cinnamon. Reserve about ½ cup for drizzling.
7. Combine the granulated sugar and remaining ½ teaspoon cinnamon in a small bowl.
8. Dip each chilled truffle into the melted chocolate using a fork, letting excess drip off before placing it on the sheet.
9. Drizzle the reserved chocolate over the coated truffles and sprinkle with cinnamon sugar.
10. Refrigerate or freeze for 5–10 minutes until the coating is set.
Notes
The mixture should be thick and cohesive. If it’s too soft, chill for 10 minutes before rolling.
Makes about 32–36 truffles, depending on size.
Store in an airtight container in the refrigerator for up to one week or freeze for up to two months.
Let truffles sit at room temperature for a few minutes before serving for the best texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes (chill time)
- Category: Dessert
- Method: No-Bake
- Cuisine: American