Snickerdoodle Cookie Dough Truffles. Enjoy your favorite childhood cookie in truffle form! This egg free cookie dough is rolled in white chocolate and dusted with cinnamon sugar.
We can’t get enough homemade truffles around here! That’s why we have truffle flavors for every occasion, from Candy Corn Oreo Truffles to Chocolate Chip Cookie Dough Truffles!
Why this Recipe Works
Everyone loves chocolate chip cookie dip. But Snickerdoodle cookie dough is just as delicious!
- The center of these truffles is a ball of snickerdoodles cookie dough. No worries–the egg free dough is totally save to eat raw!
- A white chocolate cinnamon coating makes up the outside of the truffle.
- Extra cinnamon/sugar sprinkled on top gives the truffles that classic Snickerdoodle look.
- Snickerdoodle Cookie Dough Truffles are so easy to make. They’re perfect to give as a gift or share with friends.
We love today’s truffles. But if you’re a huge snickerdoodle fan, be sure to add our snickerdoodle biscotti and snickerdoodle bars to your baking list asap!
Ingredient Notes
Reminder
Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.
- All purpose flour. Before adding flour to the recipe, make sure you heat treat it. Toasting your flour in the oven for a few minutes kills any unwelcome bacteria that may be present and ensures your raw cookie dough is safe to eat!
- Cream Cheese and Butter. Gives the truffles filling a soft and tangy flavor.
- White chocolate wafers. As always, I use Ghirardelli melting wafers for this truffle recipe. You can also use vanilla almond bark or vanilla candy melts.
Easy Instructions
Make the cookie dough. Beat cream cheese and butter with brown and white sugar. Add vanilla extract and your dry ingredients to form a dough.
Freeze the cookie dough. Scoop the dough by the tablespoon onto a parchment lined baking sheet. Freeze for at least 2 hours.
Dip in white chocolate. Melt chocolate wafers according to package directions. Set a little aside in a separate bowl. To the rest, add a dash of cinnamon. Use a toothpick to dip the frozen cookie dough balls into the melted cinnamon white chocolate. Drizzle the remaining white chocolate over the dipped truffles.
Cinnamon sugar coating. Sprinkle the dipped truffles with a mixture of cinnamon and sugar. Let the chocolate set for about 15 minutes. Eat right away or store in the fridge for later.
Tips and Tricks
- I love using this metal cookie scoop for evenly sized truffles.
- You can prepare the cookie dough ahead of time and store the balls in the freezer until you’re ready to make truffles.
- If storing longer than a few hours, transfer frozen cookie dough balls from the baking pan to a freezer safe container to preserve freshness.
- I store Snickerdoodle Cookie Dough Truffles in the refrigerator. They’re delicious cold!
- For longer storage, keep the truffles in the freezer!
Recipe FAQs
I don’t recommend it. The consistency of the set chocolate won’t be smooth and the texture will be off. Melting wafers are the way to go here!
For food safety, heating the flour to kill microbes is necessary. You don’t want to risk someone getting sick from your homemade truffles! It only takes a few minutes and it’s worth it.
In the refrigerator, these stay fresh for about 5 days if you can resist eating them all before then!
If keeping these in the freezer, they’ll stay good for up to 3 months.
More Candy Recipes
- Divinity Candy
- Let’s not forget Peanut Butter cookie Dough truffles in this roundup! My PB loving children went crazy over these!
- Peanut Butter Cups
- Turtles Candy
- Cream Cheese Mints
- Monster Cookie Dough Truffles
Holiday Candy Recipes
See all Candy recipes
Pin this now to find it later
Pin It
Snickerdoodle Cookie Dough Truffles
Ingredients
For the Truffle center:
- 4 ounce cream cheese softened
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoon cream of tartar
For the Coating:
- 16 ounce Ghirardelli white chocolate wafers divided
- ½ teaspoon ground cinnamon
- 2 Tablespoons cinnamon/sugar mixture
Instructions
- In a large mixing bowl, beat cream cheese and butter with sugars until smooth and creamy. Beat in a flour, vanilla, salt, cinnamon and cream of tartar. Scoop by small tablespoon (I use a 1 Tbsp scoop) onto a parchment paper lined freezer safe baking sheet. Scoop all the dough into balls. Freeze for 2 hours (or overnight).
- Melt white chocolate wafers. Remove about 1/4 cup and reserve for later. To remaining melted white chocolate, add 1/2 tsp ground cinnamon. Using a toothpick, dip each frozen truffle into melted white chocolate, tapping side of bowl gently to remove excess. Repeat until all truffles have been dipped. Using remaining 1/4 cup white chocolate, pour into a ziploc sandwich bag.
- Snip off end and drizzle over coated truffles. Sprinkle immediately with cinnamon/sugar mixture. Allow to set, about 15 minutes. Store truffles in refrigerator for one week, or freezer for one month.
Notes
- Be sure to heat treat flour before using!
- I love using this metal cookie scoop for evenly sized truffles.
- You can prepare the cookie dough ahead of time and store the balls in the freezer until you're ready to make truffles.
- If storing longer than a few hours, transfer frozen cookie dough balls from the baking pan to a freezer safe container to preserve freshness.
- I store Snickerdoodle Cookie Dough Truffles in the refrigerator. They're delicious cold!
- For longer storage, keep the truffles in the freezer!
Nutrition
Who can resist cookie dough? It’s even better when it’s rolled in white chocolate and sprinkled with cinnamon sugar to make Snickerdoodle Truffles!
Could these be made with gluten free flour?
Fine kosher salt or coarse? And if no fine kosher in store what can be substituted? Tia
It’s in reality a nice and useful piece of information.
I’m happy that you simply sbared this useful information
with us. Please keep us informed like this. Thanks for sharing.
I made these amazing dough balls and wrote about them here. Thanks for passing on the recipe!