As you know by now, Snickerdoodles are a favorite here at the ManckWhite kitchen; cinnamon and sugar are one of our love languages : ) As delicious as the baked goods are, sometimes in the heat of summer I just want a big ol’ hunk of dough rather than messing with the oven, you know? Mom always told me not to eat raw cookie dough unless I wanted salmonella, so I was going sadly cookie-dough-less… until now!
Snickerdoodle Dough Truffles take all of the wonderful sweet and spiced flavors of snickerdoodles and makes them into cool little bite-sized treats. By replacing eggs with cream cheese, we remove any danger and add decadent creaminess in its place. Then we coat the whole shebang in cinnamon-y white chocolate to cap off a perfect sweet bite.
Honest to goodness, I had to hide these from my husband so they’d make it up to Albany for his parents. They’re the perfect size and taste for a hard-to-resist indulgence.
For a special 4th of July twist, add red and blue sprinkles to their tops as the white chocolate sets and call them flavor fireworks!
Snickerdoodle Dough Truffles
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup sugar
- ¼ cup light brown sugar
- 1¼ cup all purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1¼ teaspoon cinnamon
- ¼ teaspoon cream of tartar
- 2 cups white chocolate chips
- ½ cup shortening
- ½ teaspoon cinnamon
- Beat cream cheese and butter with sugars in mixer for 2-3 minutes, or until creamy. Add flour, vanilla, salt, cinnamon and cream of tartar, then beat until smooth.
- Form dough into 1 Tablespoon-sized balls and place on a parchment paper-lined baking sheet or flexible cutting board. Place in freezer and freeze for at least 2 hours, or up to overnight.
- Combine white chocolate chips and shortening in a microwave-safe bowl and microwave for 1 minute. Stir together until all chocolate is melted and smooth. Dunk dough balls into chocolate one by one, tap off excess chocolate, then place back on to original sheet.
- Top coated truffles with cinnamon and allow to set, about 15 minutes. Store truffles in refrigerator for one week, or freezer for one month.
based on recipe from Shugary Sweets