If you enjoy a classic Snickerdoodle Cookie, I have no doubt you will love these Snickerdoodle Cookie Dough Truffles. The filling has a cookie dough-like texture (eggless of course) and coated with vanilla candy coating. Of course, it would not be a Snickerdoodle Truffle without a cinnamon sugar topping!
These Snickerdoodle Cookie Dough Truffles are super easy to make and in less than an hour, you’ll have a batch of delicious goodies that will not disappoint.
Ingredients You’ll Need for Snickerdoodle Cookie Dough Truffles:
- Butter (softened)
- Granulated Sugar
- Vanilla Extract
- All-Purpose Flour
- Cream of Tartar
- Heavy Cream
- White Chocolate Coating (I these in White Vanilla)
Supplies You Will Need:
- Hand Mixer
- Mixing Bowls (including at least one microwavable)
- Measuring Cups and Spoons
- Cookie Sheet
- Wax Paper
Making the Snickerdoodle Dough
Begin by adding the softened butter and granulated sugar to a large mixing bowl. Beat on high for about 3 minutes until the butter and sugar become light and fluffy. Add Vanilla and beat for another 10-15 seconds to fully incorporate it within the mixture.
Just like eggs, flour is unsafe to eat raw! But no fear, you simply need to heat the flour up to 160 degrees to kill any potential bacteria in the flour. I learned this trick from Spoon University. Microwave your flour until it reaches 160 degrees, checking with a candy thermometer If you do not have a candy thermometer, microwave 1 minute and 15 seconds on high, stirring every 15 seconds.
After making sure your flour is safe to eat combine the all-purpose flour, cinnamon, cream of tartar, and salt. Whisk well or sift together to fully combine these ingredients.
Adding about 1/2 a cup of the flour mixture at a time, beat into the butter/sugar on medium-high. At this point, the dough will look quite dry and look like a bowl of crumbs.
Now you will add your heavy cream to the bowl and beat on low-med until it reaches a cookie dough-like consistency. This means your Snickerdoodle Truffle Cookie Dough will be thick, hold a shape, and you will able to handle without it sticking to your hands.
Snickerdoodle Cookie Dough Truffle Filling
Now it is time to roll the dough out into balls. I used a scale and measured out each ball to 25 grams. If you don’t have a scale, you can use a cookie scoop or something similar to try and keep the truffles to a consistent size. At 25 grams, I was able to make about 20 truffles.
Roll into a smooth little cookie dough ball. Set aside.
Making the Snickerdoodle Cookie Dough Truffle Coating
First, in a small bowl combine 1/4 cup of granulated sugar with 1/8 teaspoon of cinnamon and stir together well. Set aside.
Now, you will melt your candy coating in a microwave-safe bowl. Start by microwaving for 30 seconds at 50% power. Remove from microwave and stir well before putting back into the microwave for another 30 seconds at 50% power. Continue this process until the candy is melted together and smooth. Stir VERY well between each microwave session – the fewer times you have to put in the microwave, the better.
Dipping the Snickerdoodle Truffles
After you remove the melted candy coating from the microwave for the last time, allow it to sit for 1-2 minutes to bring closer to room temperature. While it’s cooling, I typically give it a good stir every 15-20 seconds to help keep it smooth!
Place wax paper on a cookie sheet.
Carefully drop one cookie dough ball at a time into the melted chocolate. Using two forks, roll the ball around unitl it is evenly coated. Balancing the truffle on the forks, lift up slightly to allow the excess chocolate to drip off and then place on the cookie sheet.
Using a spoon, sprinkle the sugar/cinnamon mixture on top of the truffle and allow chocolate to harden.
Repeat this step until you have a tray full of pretty little Snickerdoodle Cookie Dough Truffles!
Snickerdoodle Truffle Storage Tips
Store Truffles in an airtight container and keep in the refrigerator. They will stay fresh for at least a week.
Please share your creations with me on Instagram @the_frosted_kitchen!
If you enjoy this recipe, you might like these Chocolate Chip Dough Bites!
Snickerdoodle Cookie Dough Truffles
- ½ Cup Butter (room temperature)
- ¾ Cup Granulated Sugar (plus ¼ Cup for topping)
- ½ Tsp Vanilla Extract
- 1½ Cups All-Purpose Flour
- ½ Tsp Cream of Tartar
- ¼ Tsp Salt
- ¼ Tsp Cinnamon (plus ⅛ Tsp for topping)
- ¼ Cup + 2 Tbsp Heavy Cream
- 2 Cups Vanilla Candy Wafers
- Using a hand mixer, beat the butter and ¾ cup of granulated sugar on high for 3 minutes (or until the butter gets fluffy and turns light yellow).
- Add in vanilla extract and beat for 10-15 seconds until fully combined.
- Make sure you heat up your raw all-purpose flour to reach 160° to kill any potential bacteria. Microwave flour on high until it reaches the temperature. A good gauge would be 1 minute and 15 seconds on high, stirring every 15 seconds.
- In a separate bowl, combine flour, cream of tartar, salt, and cinnamon. Whisk or sift together to ensure the ingredients are well combined.
- Add flour mixture into butter mixture about ½ cup at a time. Beat on low. The dough will be very dry and appear as large crumbs.
- Add the heavy cream and beat until the mixture starts to turn into a thicker, cookie dough-like texture.
- Cover a cookie tray with wax paper.
- Measure the dough out into 25-gram pieces, roll into smooth balls.
- Melt the vanilla wafers in a microwave-safe bowl in 30-second increments at 50% power. Mix well between each microwave session.
- In a small bowl combine ¼ cup of sugar with ⅛ tsp of cinnamon and mix.
- Using two forks, carefully drop the cookie dough ball into the melted vanilla wafers and spin until fully coated. Remove and let excess candy drop back into the bowl. Place truffle on wax paper and top with cinnamon sugar topping. Let coating on truffles harden. Enjoy!