Snickerdoodle Cookie Dough Truffles
Print recipe
| Serves | 40 |
| Prep time | 25 minutes |
Ingredients
Topping
- 8oz white chocolate
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Truffles
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/3 cup all purpose flour
- 4 tablespoons milk
Directions
| Truffles | |
| Step 1 | |
| IN a mixing bowl cream together the butter and sugar. Ad cinnamon and salt and mix. Add in flour and mix until well incorporated. Add milk and mix well. If dough is too stiff add another TBS milk. Roll dough into balls and set on a cookie sheet. Freeze for about 30 minutes. | |
| Topping | |
| Step 2 | |
| Mix together cinnamon and sugar in a small bowl and set aside. Melt the white chocolate in a bowl according to package instructions. Dip each truffle into the white chocolate one at a time. Use a spoon to cover each truffle completely. Lift out of the chocolate from underneath the truffle using a fork. Tap off excess chocolate and set on a wax paper lined cookie sheet. Immediately sprinkle with the cinnamon sugar. Allow chocolate to set up completely before storing. Keep refrigerated. | |
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Joanna says
Have you tried freezing these? I’d love to make them ahead of time for the holidays and freeze them – I didn’t think they would last long enough in the fridge? Thanks!!
Stephanie Brubaker says
I have! They freeze beautifully. And I know what you mean – they are not safe in our fridge either 😉 Enjoy!