Description
These Snickerdoodle Truffles are a delightful no-bake dessert that combines the flavors of a classic snickerdoodle cookie with the richness of cream cheese. Perfect for holiday gatherings or as a sweet treat any time of year.
Ingredients
Scale
Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1 package (14.3 ounces) golden sandwich cookies, crushed into fine crumbs
Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Chocolate Coating:
- 12 ounces white chocolate or vanilla candy coating
- 1/4 teaspoon ground cinnamon (for garnish)
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, mix the softened cream cheese with the crushed cookies until well combined and a dough-like mixture forms.
- Make Cinnamon-Sugar Coating: In a small bowl, combine the sugar and 1 1/2 teaspoons cinnamon; set aside.
- Form Truffles: Scoop tablespoon-sized portions of the cookie mixture and roll into smooth balls. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes, or until firm.
- Coat Truffles: Melt the white chocolate or candy coating according to package directions. Dip each chilled truffle into the melted chocolate, letting the excess drip off, then place back on the parchment-lined sheet. Immediately sprinkle with the cinnamon-sugar mixture and a light dusting of cinnamon for garnish. Refrigerate until the coating is set, about 15 minutes.
Notes
- For an extra festive touch, drizzle with melted caramel before chilling.
- Truffles can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 13 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
