Snickerdoodle Truffles Recipe

Introduction

Snickerdoodle Truffles are a delightful twist on the classic cookie, combining rich cream cheese and cinnamon-sugar coating for a creamy, sweet treat. These bite-sized delights are perfect for holiday gatherings or anytime you crave a fudgy, cinnamon-flavored indulgence.

Ingredients

• 14.3 ounce package Golden Oreos (or 36 sandwich cookies)
• 8 ounces block-style cream cheese (softened)
• 3 teaspoons cinnamon
• 20 ounces Ghirardelli white chocolate wafers (divided and melted)
• 2 tablespoons granulated sugar
• 1 ½ teaspoons cinnamon (divided)

Instructions

1. Step 1: Line a large baking sheet with waxed or parchment paper and set aside.
2. Step 2: Place the cookies in a food processor and pulse until they become fine crumbs. Set the crumbs aside.
3. Step 3: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the cookie crumbs and 3 teaspoons of cinnamon, then stir to combine into a thick, cohesive mixture.
4. Step 4: Use a 1 tablespoon cookie scoop to portion the filling, roll each portion into balls, and place them on the prepared baking sheet. Freeze for 10–15 minutes.
5. Step 5: Heat the white chocolate wafers until smooth. Stir in 1 teaspoon of cinnamon. Reserve about ½ cup of this mixture for drizzling later.
6. Step 6: In a small bowl, mix granulated sugar with the remaining ½ teaspoon cinnamon and set aside.
7. Step 7: Using a fork, dip each chilled truffle into the melted white chocolate mixture, letting the excess drip off. Use a toothpick to move the truffle to the baking sheet.
8. Step 8: Place the reserved white chocolate mixture into a plastic bag, cut the tip off, and drizzle it over the truffles. Sprinkle the cinnamon sugar mixture on top.
9. Step 9: Refrigerate or freeze the truffles for 5–10 minutes until the coating sets.

Tips & Variations

• For a richer flavor, try substituting half of the cream cheese with mascarpone cheese.
• You can use regular Oreos instead of Golden Oreos for a chocolate twist.
• To make the truffles extra festive, add a pinch of nutmeg to the cinnamon sugar coating.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. When ready to eat, allow frozen truffles to thaw in the refrigerator for about 30 minutes. Serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cookie instead of Golden Oreos?

Yes, you can substitute Golden Oreos with regular Oreos or other sandwich cookies, but this will slightly change the flavor profile of the truffles.

Do these truffles need to be refrigerated?

Yes, because the filling contains cream cheese, it’s important to keep the truffles refrigerated to maintain freshness and prevent spoilage.

Snickerdoodle Truffles Recipe

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4.9 from 543 reviews

Delight in these creamy, cinnamon-spiced Snickerdoodle Truffles made from crushed Golden Oreos and cream cheese, coated in smooth Ghirardelli white chocolate with a cinnamon sugar finish. Perfect bite-sized treats for holiday gatherings or anytime indulgence.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 36 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Truffle Filling

• 14.3 ounce package Golden Oreos (or 36 sandwich cookies)
• 8 ounces block-style cream cheese (softened)
• 3 teaspoons cinnamon

Chocolate Coating

• 20 ounces Ghirardelli white chocolate wafers (divided and melted)
• 2 tablespoons granulated sugar
• 1 ½ teaspoons cinnamon (divided)

Instructions

1. Prepare the Baking Sheet: Line a large baking sheet with waxed or parchment paper to prevent sticking. Set aside for later use.
2. Make the Cookie Crumbs: Place the Golden Oreos in a food processor and pulse until they are ground into fine crumbs. Set these crumbs aside.
3. Mix the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the cookie crumbs and 3 teaspoons of cinnamon, stirring until the mixture is well combined and thick.
4. Form Truffles: Using a 1 tablespoon cookie scoop, portion the filling and roll each scoop into a ball. Place the balls onto the prepared baking sheet and freeze for 10 to 15 minutes to firm up.
5. Heat the Chocolate Coating: In a medium bowl, melt the white chocolate wafers until smooth. Stir in 1 teaspoon of cinnamon. Reserve about half a cup of this mixture for drizzling later.
6. Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the remaining ½ teaspoon of cinnamon. Set aside.
7. Coat the Truffles: Dip each chilled truffle into the melted white chocolate using a fork, allowing excess chocolate to drip back into the bowl. Transfer the coated truffles onto the lined baking sheet using a toothpick.
8. Decorate: Place the reserved chocolate mixture into a plastic bag and cut off a small tip. Drizzle this over the truffles. Immediately sprinkle them with the cinnamon sugar mixture to finish.
9. Set the Coating: Refrigerate or freeze the truffles for 5 to 10 minutes until the chocolate coating is firm. Serve chilled.

Notes

• For best results, use block-style cream cheese and allow it to soften at room temperature before mixing to avoid lumps.
• If you don’t have a food processor, crush the Oreos in a sealed plastic bag using a rolling pin until finely ground.
• You can substitute white chocolate wafers with good quality white chocolate chips, but be sure to melt gently to avoid burning.
• Store the truffles in an airtight container in the refrigerator for up to a week or freeze for longer storage.
• These truffles make excellent gifts when wrapped in festive packaging.

Keywords: Snickerdoodle Truffles, Oreo Truffles, White Chocolate Truffles, No-Bake Dessert, Holiday Treats, Cinnamon Sugar Truffles