Description
These Snickerdoodle Truffles are a delightful no-bake treat that combines the classic cinnamon sugar flavor of snickerdoodles with a creamy, Oreo-based center. Rolled in a smooth vanilla coating and sprinkled with cinnamon sugar, these bite-sized desserts are perfect for parties, holidays, or any sweet craving.
Ingredients
Scale
Truffle Base
- 36 Golden Oreo cookies (approximately 14.3 ounces)
- 8 ounces cream cheese, softened
- 2 teaspoons ground cinnamon
Coating and Topping
- 20 ounces vanilla melting wafers
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Prepare the workspace: Line a large baking sheet with waxed or parchment paper and set aside to prevent sticking when placing the truffles.
- Make cookie crumbs: Using a food processor, pulse the Golden Oreo cookies until they become fine crumbs, ensuring a smooth texture for the truffle base.
- Mix base ingredients: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the cookie crumbs and 2 teaspoons of ground cinnamon; mix thoroughly until fully combined into a uniform dough.
- Form truffles: Scoop tablespoon-sized portions of the mixture and roll each into a smooth ball with your hands. Place the balls evenly spaced on the prepared baking sheet.
- Chill truffles: Freeze the rolled truffle balls for 10 to 15 minutes to firm them up, making them easier to dip.
- Melt coating: Melt the vanilla melting wafers according to the package instructions. Once melted, stir in the remaining 1 teaspoon of ground cinnamon to infuse the coating with extra flavor.
- Prepare cinnamon sugar: In a small bowl, combine granulated sugar with ½ teaspoon cinnamon to create the sprinkling mixture.
- Coat the truffles: Using a fork, dip each chilled truffle into the melted vanilla coating, allowing any excess to drip off before setting it back on the baking sheet.
- Sprinkle topping: While the coating is still wet, immediately sprinkle each truffle generously with the prepared cinnamon sugar mixture for added texture and flavor.
- Set the coating: Refrigerate the coated truffles for 5 to 10 minutes or until the coating has fully set and firmed up.
Notes
- Ensure the cream cheese is softened to room temperature for smoother mixing.
- Melting wafers can be substituted with white chocolate chips if preferred.
- The truffles can be stored in an airtight container in the refrigerator for up to one week.
- For added texture, consider rolling truffles in finely chopped nuts or additional cinnamon sugar.
- Make sure to freeze the truffles before dipping to prevent them from falling apart in the melted coating.
