Snickerdoodle Cookie Dough Truffles Recipe
No-bake snickerdoodle cookie dough truffles coated in white chocolate and dusted with cinnamon sugar.
Ingredients
- 1 1/2 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tsp milk
- 1 cup white chocolate chips (for coating)
- 1/4 cup granulated sugar + 1/2 teaspoon cinnamon (for topping)
Instructions
- Heat-Treat the Flour: Microwave the flour in 30-second intervals until it reaches 165°F to ensure it’s safe to eat.
- Make the Dough: In a large bowl, beat butter, brown sugar, and vanilla until light and fluffy. Mix in the cinnamon and salt.
- Add Flour and Milk: Gradually add heat-treated flour and milk, mixing until a soft dough forms.
- Roll Into Balls: Scoop and roll dough into 1-inch balls. Place on a baking sheet lined with parchment paper.
- Chill:Refrigerate the dough balls for at least 30 minutes to firm up.
- Melt the Chocolate:In a microwave-safe bowl, melt white chocolate chips in 20-second increments, stirring between each until smooth.
- Coat the Truffles: Dip each dough ball into the melted white chocolate, allowing excess to drip off. Place back on the parchment paper.
- Sprinkle Topping: Immediately sprinkle cinnamon-sugar mixture over the coated truffles before the chocolate hardens.
- Set and Serve: Let truffles set in the refrigerator for 15 minutes before serving.
Notes
- Heat-treating flour eliminates bacteria, making it safe to eat raw.
- Store truffles in an airtight container in the fridge for up to a week.