Soft Snickerdoodle Truffles
These Snickerdoodle Truffles are a no-bake dessert recipe that is soft, creamy, and covered in smooth white chocolate with a sprinkle of cinnamon sugar.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code NEWYEARS50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
If you love snickerdoodle cookies, you’re going to love this recipe. It’s perfect for holiday desserts (Thanksgiving, Christmas, and New Year’s). It’s also a great afternoon snack or dessert with coffee or hot chocolate.
If you are serving them for parties, this is perfect for a dessert tray with cookies and cupcakes!
How to Make Snickerdoodle Truffles
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Place the cookies in a food processor and pulse until you have fine crumbs. Add the crumbs to a large bowl with the cream cheese. Mix with a hand mixer on medium speed until fully combined and a dough forms.
2. Line a tray with parchment paper. Using a cookie scoop, scoop a bit of dough and roll into a 1 1/2-inch ball. Place on the tray and repeat until all the dough is used.
3. Freeze the tray for 2 hours. Meanwhile, melt the almond bark in a medium microwave-safe bowl, stirring every 30 seconds until smooth.
4. Take the balls out of the freezer one at a time. Dip each ball into the melted almond bark, flipping carefully with two forks. Tap off extra chocolate and place back on the tray.
5, Mix the sugar and cinnamon in a small bowl. Drizzle leftover almond bark over each truffle, then sprinkle the cinnamon sugar on top. Repeat until all truffles are coated.
Serve & Enjoy!
Important Recipe Notes
- Make sure the cream cheese is at room temperature for easy mixing.
- Freeze the truffles for the full 2 hours before dipping; this helps the chocolate coat smoothly without breaking.
- If you don’t have a food processor, you can crumble the cookies by hand—just make sure the crumbs are fine.
- Sprinkle the cinnamon sugar immediately after drizzling the chocolate so it sticks nicely.
- Store truffles in an airtight container in the fridge for 3-4 days. They also freeze well for longer storage.
- Work in small batches when dipping to prevent the chocolate from hardening too quickly.
Soft Snickerdoodle Truffles
Ingredients
- 14 oz 2 packages of snickerdoodle cookies (about 15 cookies)
- 8 oz 1 package of cream cheese (room temp)
- 24 oz bar of vanilla almond bark
- 3 tbsp sugar
- 1/2 tsp cinnamon
Instructions
- Place the cookies in a food processor and pulse until you have fine crumbs. Add the crumbs to a large bowl with the cream cheese. Mix with a hand mixer on medium speed until fully combined and a dough forms.
- Line a tray with parchment paper. Using a cookie scoop, scoop a bit of dough and roll into a 1 1/2-inch ball. Place on the tray and repeat until all the dough is used.
- Freeze the tray for 2 hours. Meanwhile, melt the almond bark in a medium microwave-safe bowl, stirring every 30 seconds until smooth.
- Take the balls out of the freezer one at a time. Dip each ball into the melted almond bark, flipping carefully with two forks. Tap off extra chocolate and place back on the tray.
- Mix the sugar and cinnamon in a small bowl. Drizzle leftover almond bark over each truffle, then sprinkle the cinnamon sugar on top. Repeat until all truffles are coated.
Check Out More Truffle Recipe Ideas!
Dark Chocolate Pumpkin Truffles
