Description
Decadent snickerdoodle truffles made from crumbled mini snickerdoodle cookies, butter, and a cinnamon-sugar coating. Optional white chocolate drizzle and sea salt take them to the next level!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup white chocolate chips, melted (for drizzling)
- Pinch of sea salt (for sprinkling)
Instructions
- Make the Snickerdoodle Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Bake the Snickerdoodle Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into small balls (about 1 inch in diameter).
- In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Roll each dough ball in the cinnamon-sugar mixture, ensuring it’s evenly coated. Place on the prepared baking sheet, leaving space between each.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make the Snickerdoodle Truffle Filling: Once the cookies are completely cool, crumble them into a large bowl.
- Add 1/4 cup (1/2 stick) of softened unsalted butter to the crumbled cookies.
- Use your hands or a spatula to mix the crumbled cookies and softened butter until well combined. The mixture should resemble wet sand and hold together when pressed. If it’s too dry, add a teaspoon of melted butter at a time until the desired consistency is reached.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to an hour.
- Form and Coat the Truffles: Remove the chilled truffle filling from the refrigerator. Scoop out portions of the mixture and roll them into balls, about 1 inch in diameter.
- If you used all of your cinnamon-sugar mixture earlier, prepare another batch by combining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl.
- Roll each truffle in the cinnamon-sugar mixture, ensuring it’s evenly coated. Place the coated truffles on a parchment-lined baking sheet or plate.
- For best results, chill the truffles in the refrigerator for at least 15 minutes before serving. This will help them firm up and prevent them from becoming too soft.
- Optional Drizzle and Finishing Touches: Melt 1/4 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Using a fork or a piping bag, drizzle the melted white chocolate over the chilled truffles.
- Immediately sprinkle a pinch of sea salt over the white chocolate drizzle.
- If you drizzled the truffles with white chocolate, chill them in the refrigerator for another 10-15 minutes to allow the chocolate to set.
Notes
- Don’t overbake the cookies, as this will result in a dry truffle filling.
- Chilling the dough and filling is crucial for easy handling and a firm truffle texture.
- Use high-quality cinnamon for the best flavor.
- Adjust sweetness to taste by reducing the amount of sugar in the dough or coating.
- Experiment with different coatings, such as crushed nuts, sprinkles, or cocoa powder.
- Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 8 minutes