Snickerdoodle Cookie Dough Truffles Recipe

I love edible cookie dough, so why not turn it into snickerdoodle truffles? Try this recipe, and let me know what you think. Some links are affiliate links, which means if you click and shop, I earn a commission.

I’m not stranger to cookie dough truffles. I grew up eating cookie dough.

Yes, my mom was the one who made the dough but rarely made cookies. Instead, we’d whip up a batch and stick it in the freezer to snack on. (See the note on food safety below.)

As an adult in this day and age, we all hear about how we shouldn’t eat raw eggs and now raw flour. I don’t make and freeze raw cookie dough anymore, but I miss the general concept.

That’s why I first started making cookie dough truffles.

The first ones I made were – of course – chocolate chip cookie dough truffles. They were good, but the brownie batter truffles I made a year or two later? They were off the hook.

I continued the tradition last year with brown sugar cookie dough truffles for my annual cookie swap. I decided the new addition had to be snickerdoodles truffles this year.

Oh am I glad I did!

Thankfully this recipe makes 50 snickerdoodle truffles. Why thankfully?

The second my family walked in the door the day I made these, the started “taste testing” as they called it. I had to hide the remaining truffles quickly to ensure I had enough for my cookie swap.

This was the first time I used my new chocolate dipping tools, and I have to say they made the process go much faster and more smoothly. That was the best kitchen purchase I’ve made in a long time!

In fact, I now want to keep making things I have to dip in chocolate. What should I make next?

Is it safe to use raw flour?

You can make it safe if you are concerned. A major grocery chain just had a recall of flour for possible E coli contamination.

You have three easy options, although you know growing up we never even considered this. Times change so much!

The goal is to heat flour to 160 degrees to kill E coli and other potential bacteria. Be careful, as you can burn flour if you heat it too much. And any flour you heat like this doesn’t work well for baking, so only use it for nonbaked items like edible cookie dough.

Microwave it: Place your flour into a microwave safe bowl. Heat it for 50 seconds and check the temperature. If it isn’t 160 degrees, heat again in 20 second intervals until a candy thermometer shows 160 degrees.

Bake it: Place your flour onto a cookie sheet and bake it in your oven at 250 degrees for 7 minutes. Again, make sure the temperature of the flour reaches at least 160 degrees.

Buy heat treated flour: Yes, this is totally a thing! You may not own a candy thermometer or you may not want to chance burning the flour or not getting it to 160 degrees.

You can buy flour now that has already been treated to kill E coli and any other bacteria, making it safe for use in no bake recipes. Just remember to not use it in your baking recipes, as it doesn’t work right!

How to Make Snickerdoodle Truffles

Just like any cookie dough recipe, make sure you have ingredients at room temperature. That includes both the butter and the cream cheese. Add the sugars and cream until light and fluffy.

Add the milk and vanilla and mix until combined. Next up, add cinnamon, nutmeg, salt, and cream of tartar. Stir until incorporated. Add flour and mix well.

Use your smallest cookie scoop to create balls of edible snickerdoodle cookie dough. Place on a silpat lined cookie sheet.

Once you form all 50 balls, gently roll each one between your palms like making clay balls in kindergarten. Return the smoothed truffle balls to your cookie sheet.

In a small bowl, mix together remaining sugar and cinnamon.

Place balls in the bowl one at a time and roll to coat in the cinnamon sugar then return to cookie sheet.

Place cookie sheet in the fridge to cool for at least twenty minutes.

When you’re ready to dip the truffles, chop your chocolate and heat on low in a heavy saucepan. Stir regularly and remove from the heat once you have just a few pieces left to melt.

Use your chocolate dipping tool to dip snickerdoodle truffles into the melted chocolate one at a time. Return to the cookie sheet, making sure to place close to dipped truffles to ensure you have enough space on the sheet while not touching any other truffle.

Let chocolate harden completely. Once cooled, reheat your remaining chocolate. Use a fork to drizzle chocolate over your snickerdoodle truffles to give them a professional look. Let chocolate harden again, then remove from the cookie sheet.

Store in a tightly sealed container in your fridge or freezer for up to a month. These are good straight from the fridge or at room temperature.

Have you ever had snickerdoodle truffles? What’s your favorite holiday cookie?

Edible Cookie Dough Snickerdoodle Truffles

This delicious snickerdoodle truffles recipe takes an amazing edible cookie dough and encases it in chocolate for a delicious and simple dessert. Perfect for a holiday cookie swap or your next party.

4.67 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 25 minutes minutes

Cook Time: 0 minutes minutes

Chill Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 50 truffles

Calories: 72kcal

Author: Michelle

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Ingredients

• 8 tablespoons unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 1/2 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons milk
• 1 teaspoon vanilla
• 1/2 taeaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cream of tartar
• 2 cups flour
• 1/8 cup sugar
• 1/2 teaspoon cinnamon
• 8 ounces dark chocolate chopped

Instructions

• Cream room temperature butter and cream cheese with sugars until light and fluffy.
  8 tablespoons unsalted butter, 4 ounces cream cheese, 1/2 cup sugar, 3/4 cup brown sugar
• Add milk and vanilla and mix until combined. Then add cinnamon, nutmeg, salt and cream of tartar. Stir until incorporated. Add flour and mix well.
  2 teaspoons milk, 1 teaspoon vanilla, 1/2 taeaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon cream of tartar, 2 cups flour
• Use small cookie scoop and place on silpat lined cookie sheet. Roll each ball to smooth and return to cookie sheet.
• In a small bowl, mix together remaining sugar and cinnamon. Place balls in the bowl one at a time and roll to coat in the cinnamon sugar then return to cookie sheet. Place cookie sheet in the fridge to cool for at least 20 minutes.
  1/8 cup sugar, 1/2 teaspoon cinnamon
• Chop your chocolate and heat on low in a heavy saucepan. Stir regularly and remove from the heat once you have just a few pieces left to melt.
  8 ounces dark chocolate
• Dip snickerdoodle truffles into melted chocolate one at a time. Return to the cookie sheet, and let chocolate harden completely. Once cooled, reheat remaining chocolate. Use a fork to drizzle chocolate over snickerdoodle truffles. Let chocolate harden again, then remove from the cookie sheet.
• Store in a tightly sealed container in fridge or freezer for up to a month. These are good straight from the fridge or at room temperature.

Equipment

Silpat

Chocolate Dipping Tools

Small Cookie Scoop

Notes

• I recommend using chocolate dipping tools if there are any as they make the process go much faster and smoother.
• For more tips and tricks, be sure to read the full article above.

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Nutrition

Serving: 1truffle | Calories: 72kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 33mg | Sugar: 7g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Not Just Snickerdoodle Truffles, Try These Chocolate Christmas Treats:

• Butterscotch Chocolate Pecan Squares
• Chocolate Peppermint Blossom Cookies
• Italian Chocolate Toto Cookies
• Chocolate Christmas Tree Mousse Cups
• Chocolate and Cranberry Snickerdoodles

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