I'm not entirely sure why, but I start making truffles once fall rolls around, and I continue to make them through the holidays. They are just so fun, cute, and bite-sized bliss. Not to mention, there are SO many different routes you can take with them!
Last fall/winter, I made a ton of truffles, and I wish I had taken pictures of some of them...but I didn't take a single one...not ONE!
Looks like I'll just have to do it all again this year and properly document them.
So to spring us into truffle-land, I present to you Snickerdoodle Truffles!
If you like snickerdoodle cookies, you'll love these little bites of cinnamon and sugar heaven.
Snickerdoodle Truffles
Ingredients:
4 oz softened cream cheese
1/2 c. unsalted butter (softened)
1/2 c. white sugar
1/4 c. brown sugar
1 1/4 c. flour
1 tsp vanilla
1/4 tsp salt
2 tsp cinnamon
1/4 tsp cream of tarter
Coating/Topping:
16 oz vanilla candy coating
1 tsp cinnamon
a small amount of cinnamon and sugar mixed together
Directions:
Beat cream cheese, butter and sugars until smooth. Add flour, salt, cinnamon and cream of tarter and mix thoroughly. Roll mixture into small balls (the size you want is really entirely up to you, I just used my Tablespoon-sized cookie scoop to form mine) and place on a baking sheet lined with a silpat or parchment paper (waxed paper works too). Freeze at least 2 hours.
Melt the candy coating according to the package directions (I use the double-boiler method). Once it is completely melted, add the teaspoon of cinnamon and mix it in thoroughly.
Remove the dough from the freezer and using a toothpick, dip each ball into the candy coating, turning it to cover the entire surface. Remove excess coating by lightly tapping along the side of the bowl and then place it back on the baking sheet to firm up.
Sprinkle a little of the cinnamon/sugar mixture on each truffle before it completely hardens.
You should store these in the refrigerator or freezer.
Enjoy!
I'm definitely going to be making these this winter/fall. Yum!
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