Hi, my name is Holly, and I am an addict, well, of the snickerdoodle cookie kind anyway. No, seriously, on my cheat days, if I have decided that snickerdoodle cookies are going to be on my mental list of treats for the day, you can guarantee I will have no less than 5 of these things. There is just something about the buttery cookie with the cinnamon and sugar on top that is completely irresistible to me I wonder if there is a patch? and I don’t think there is a way to physically have just one who has just one cookie anyway?
You would think something so simple wouldn’t be so amazingly delicious, but it is, and what is just as good as snickerdoodle cookies?…snickerdoodle cookie dough of course 🙂 I was thrilled to see these truffles keep popping up on Pinterest, and just knew I had to make these amazing bites of delicious, and oooh boy are they delicious. Perfect little cookie dough balls covered in white chocolate with cinnamon and sugar sprinkled on top, drroooll, so good y’all. These would be great little treats to have hanging around this time of year, just saying 🙂
Make the delicious cookie dough (with a pink mixer is best, j/k)…
Roll them into balls and place on parchment paper to freeze…
Get your almond bark ready to melt…
Almond bark all melted with cinnamon…
This is what your dipped truffles will look like…
Once set, you can drizzle more white chocolate and cinnamon and sugar on top like so…
Mmmm, soo good…
- 4 Ounces 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 Teaspoon Vanilla Extract.
- 1/4 Teaspoon Salt.
- 1 1/4 Teaspoon Ground Cinnamon.
- 1/4 Teaspoon Cream of Tartar.
- 14-16 Ounces of Almond Bark in Vanilla Flavor.
- 1/2 Teaspoon Ground Cinnamon.
- 1/4 Cup of Granulated Sugar.
- 1 Teaspoon of Cinnamon.
- With handheld or stand mixer with paddle attachment, beat the cream cheese and butter until smooth.
- Add sugar and beat until well incorporated.
- Now add in the flour, vanilla, salt, cinnamon and cream of tartar.
- Scoop 1-2 tablespoon size dough balls, rolling them in your hands forming uniform truffle balls.
- Place truffles onto a baking sheet lined with parchment paper, placing in the freezer for at least 2 hours or overnight (which is what I did).
- Place almond bark in a double boiler or a heat safe bowl on top of a pan with boiling water making sure the bottom of the bowl does not touch the water to keep the almond bark from scorching.
- Once melted, add your 1/2 Teaspoon of ground cinnamon into the almond bark, mix thoroughly.
- Using 2 spoons (which I find easiest, but probably messier) dip each truffle into the melted bark covering it completely.
- Once the almond bark has set on the truffles at room temperature, you can melt an additional ounce of almond bark in the microwave, place in a ziploc baggie, snip off small corner and drizzle the tops of your truffles and immediately sprinkle your cinnamon/sugar mixture on top.
- You will most likely have leftover cinnamon/sugar mixture (I know I did) which I just saved in a container for something else wonderful to sprinkle on 🙂