Snickerdoodle Truffles are a simple no-bake treat that combines the flavors of classic snickerdoodle cookies with the creamy texture of truffles. Made with crushed golden Oreo cookies, softened cream cheese, and a hint of cinnamon, these truffles are then dipped in vanilla almond bark for a sweet and crunchy coating. They are perfect for holidays, parties, or a sweet treat at home. Best of all, they are easy to make and require no baking, making them a great project for beginner bakers.
These Snickerdoodle Truffles are a fun, no-bake dessert that’s perfect for any occasion. The combination of cinnamon, golden Oreos, and a smooth vanilla coating makes them irresistible.
INGREDIENTS
- 8 ounces cream cheese, softened: This helps bind the crushed cookies together to create the truffle base.
- 36 golden Oreo cookies (14.3-ounce package): These cookies add a sweet, buttery flavor to the truffles.
- 2 teaspoons ground cinnamon: The cinnamon adds that classic snickerdoodle flavor, giving the truffles a warm, spiced kick.
- 1 teaspoon vanilla extract: Adds depth and enhances the flavor of the truffles.
- 16 ounces vanilla almond bark: Used to coat the truffles, giving them a smooth, sweet shell.
- Sprinkles (optional): For a festive touch, you can add sprinkles before the coating sets.
INSTRUCTIONS
- Step 1:
- Line a sheet pan with parchment paper and set it aside.
- Step 2:
- In a food processor, crush the golden Oreo cookies into fine crumbs. You may need to do this in batches, depending on the size of your food processor.
- Step 3:
- In a large mixing bowl, combine the softened cream cheese, crushed cookie crumbs, ground cinnamon, and vanilla extract. Use an electric mixer to blend the ingredients together until smooth and well combined.
- Step 4:
- Roll the mixture into 1-inch balls and place them on the lined baking sheet. Chill the balls in the refrigerator for at least 1 hour to firm up.
- Step 5:
- When ready to dip, melt the vanilla almond bark in 30-second intervals in the microwave, stirring after each interval, until completely smooth.
- Step 6:
- One by one, use a candy dipping tool or fork to dip each truffle into the melted almond bark. Let the excess coating drip off before placing the truffles back onto the lined sheet pan.
- Step 7:
- If using sprinkles, add them immediately before the coating sets. Let the truffles chill in the refrigerator for at least another hour to fully set before serving.
Serving and Storage Tips
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
- These truffles are best served chilled for a firmer texture, but they can be served at room temperature if preferred.
- If gifting, pack them in a decorative box or bag for a sweet treat to share.
Helpful Notes
- If you don’t have vanilla almond bark, white chocolate chips can be used as a substitute for coating the truffles.
- For a stronger cinnamon flavor, you can increase the ground cinnamon to 3 teaspoons.
- Be sure to chill the truffles before dipping them to ensure they hold their shape during coating.
Tips from well-known chefs
- Ina Garten recommends using high-quality vanilla extract for a richer, deeper flavor.
- Martha Stewart suggests adding a pinch of sea salt to balance the sweetness of the truffles.
- Jamie Oliver advises rolling the truffles in crushed cinnamon sugar for an extra snickerdoodle kick before coating them.
WHY YOU'LL LOVE THIS RECIPE
- No-bake and easy to make, perfect for beginner bakers.
- Delicious cinnamon flavor paired with the creamy texture of the truffles.
- Perfect for holiday treats, parties, or gifting to friends and family.
VARIATIONS
- Add a dash of nutmeg for an extra layer of warm spice.
- For a fun twist, use chocolate almond bark instead of vanilla.
- Roll the truffles in crushed graham crackers or cinnamon sugar before dipping for an extra crunchy coating.