Snickerdoodle Cookie Dough Truffles #Christmas #cookies

Snickerdoodle Cookie Dough Truffles

One of my all minute competitor cookies are Snickerdoodles. Subterminal year I prefab some delicious Seasoning Noodle Snickerdoodles, which fuck the perfect amount of vanilla and chewiness. And the crunchy cinnamon sugar coating…

Since I've been on a fungus making spree (such as these PB Cookie Dough Truffles) I cerebration it would be fun to make a Snickerdoodle Cook Dough Earthnut.

The move is cake dough (no eggs, so no worries) and it's lidded with a bark flavourer candy coating. With extra cinnamon/sugar finish wet on top, of course!

INGREDIENTS:
FOR THE TRUFFLE CENTER:

• 4 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/4 cup all purpose flour
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 1/4 tsp ground cinnamon
• 1/4 tsp cream of tartar

FOR THE COATING:

• 16oz vanilla candy coating (Candiquik), divided
• 1/2 tsp ground cinnamon
• 2 Tbsp cinnamon/sugar mixture

DIRECTIONS:

1. 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).
2. Melt vanilla candy coating. Remove about 1/4 cup and reserve for later. To remaining melted vanilla coating, add 1/2 tsp ground cinnamon. Using a toothpick, dip each frozen truffle into melted vanilla coating, tapping side of bowl gently to remove excess. Repeat until all truffles have been dipped. Using remaining 1/4 cup vanilla coating, pour into a ziploc sandwich bag.
3. 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.
4. ENJOY!

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