No-bake snickerdoodle truffles made with crushed cookies, cream cheese, and white chocolate, finished with cinnamon sugar.
Snickerdoodle is a significant flavor from my childhood and it brings back plenty of memories of me and my sister when we were kids. When a friend gifted a box of truffles a few months back, I thought of making snickerdoodle truffles just because, and I'm glad I tried them.
These truffles taste like creamy, sweet cinnamon with that buttery cookie flavor throughout. The coating is smooth and snaps when you bite into it, while the inside is soft and rich. The cinnamon sugar on top adds a nice satisfying crunch.
When my sister was planning to come over, I quickly added the ingredients to my grocery list because I was excited to make her try them. I just need 2 hours and 15 minutes total with freezing time, but most of that is just waiting for them to firm up.
She ate one and immediately asked what was in them because she couldn't believe they tasted exactly like the snickerdoodles we used to eat growing up. We ended up sitting at the kitchen table eating way too many while talking about how mom used to keep a tin of them on the counter. Now my kids love them as much as I do and look for them more often than I make them, which means I'm constantly being asked when the next batch is happening.
Ingredients
Snickerdoodle cookies give these truffles their signature cinnamon-sugar flavor. Their buttery base makes the perfect shortcut for the filling, cutting down on prep time without losing that homemade taste. You can use store-bought or leftover homemade cookies, both work fine.
Cream cheese is what binds the crushed cookies into this smooth, scoopable dough. Make sure it's softened to room temperature so it mixes easily without lumps. Vanilla almond bark melts smoothly and hardens with a clean snap, creating that classic truffle shell. If you can't find almond bark, white chocolate chips or candy melts work too.
Cinnamon and sugar mixed together get sprinkled on top for finishing. Rolling the truffles in this blend adds a light crunch and makes that cinnamon flavor even stronger, which is what makes a good snickerdoodle dessert.
See the recipe card for exact quantities.
Step-by-step Instructions
These snickerdoodle truffles are easy to make and require no baking. The process is simple: mix, roll, chill, dip, and decorate. The result is a creamy, cinnamon-flavored bite that tastes just like a cookie in truffle form.
Make the Truffle Dough
Place the snickerdoodle cookies in a food processor and pulse until they become fine crumbs. You want the texture to be even, with no large chunks remaining. Transfer the crumbs to a large mixing bowl. Add the softened cream cheese and use a hand mixer on medium speed to blend until the mixture forms a smooth dough. It should stick together easily without being overly wet.
Shape the Truffles
Line a baking tray with parchment paper. Using a small cookie scoop or spoon, scoop out portions of dough and roll each one between your palms to form smooth, round balls about 1½ inches in diameter. Place each truffle ball on the prepared tray. Continue shaping until all the dough has been used.
Chill the Truffles
Transfer the tray to the freezer and let the truffles chill for about 2 hours. This step helps them firm up, making them easier to dip in the coating later. When the truffles are nearly ready, place the almond bark in a microwave-safe bowl and melt it in 30-second intervals, stirring between each, until completely smooth.
Coat the Truffles
Remove only a few truffles from the freezer at a time so they stay cold while dipping. Drop one truffle into the melted almond bark and roll it gently with two forks to coat it evenly. Lift it out with one fork, keeping the flat bottom side down, and lightly tap the fork against the edge of the bowl to remove any excess coating. Carefully place the coated truffle back onto the parchment-lined tray.
Decorate and Finish
Once all the truffles are coated, prepare the topping. In a small bowl, mix the sugar and cinnamon together. Pour any remaining melted almond bark into a ziplock bag, snip a tiny hole in one corner, and drizzle over each truffle. Work in small batches by drizzling two truffles at a time, then immediately sprinkle with the cinnamon-sugar mix before the drizzle sets. Repeat until all the truffles are decorated.
Serve and Enjoy
Allow the coating to harden at room temperature or place the tray in the refrigerator to speed it up. Once set, the truffles are ready to serve or store for later.
Storage
Store the snickerdoodle truffles in an airtight container in the refrigerator for up to 1 week. They hold their shape and flavor best when kept chilled until ready to serve. You can also make them ahead of time by preparing and coating the truffles a day or two in advance, then storing them in the refrigerator until you need them.
Top Tips for Snickerdoodle Truffles
Use softened cream cheese: Let the cream cheese sit at room temperature for 30 minutes before mixing so it blends smoothly with the cookie crumbs.
Crush without a processor: If you don’t have a food processor, place the cookies in a zip lock bag and crush them with a rolling pin until fine.
Sprinkle immediately: Add the cinnamon sugar topping right after drizzling the almond bark so it sticks before the coating hardens.
Snickerdoodle Truffles
Ingredients
- 2 14-ounce packages of snickerdoodle cookies about 15 cookies
- 1 8-ounce package of cream cheese room temp
- 24 ounces bar of vanilla almond bark
- 3 tablespoons sugar
- ½ teaspoons cinnamon
Instructions
- Place the cookies in a food processor, pulse until you get fine crumbs. Add the cookie crumbs to a large bowl with the cream cheese. Using a hand mixer mix on medium speed until the cream cheese is fully combined and a dough forms.
- Line a tray with parchment paper. Using a cookie scoop, scoop just a bit of dough and roll into a ball. It should be about 1 ½ inch thick.
- Set on the tray and repeat until there is no more dough left.
- Place the tray in the freezer for 2 hours. In a medium sized microwave safe bowl melt the almond bark, stirring every 30 seconds until melted.
- Take the balls out of the freezer at the very last minute. Drop one of the balls into the almond bark and flip around with two forks. Carefully lift it up (flat bottom side on the fork) and lightly tap the fork on the edge of the bowl so the leftover chocolate comes off.
- Set back on the tray and repeat. In a small bowl mix together the sugar and cinnamon. Pour the leftover almond bark into a small zip lock bag, snip the edge of it off and start to drizzle the almond bark over top of each truffle.
- Do two truffles at a time and then stop to sprinkle the cinnamon sugar mix on top. Repeat until all of them are done. Serve and enjoy!
Leave a Reply