Wednesday, October 2, 2013

Buttercream-filled Snickerdoodle Cookie Dough Truffles

Today marks the second week out of twelve for the 12 Weeks of Christmas Treats. And what else screams Christmas other than sinckerdoodles?
Besides chocolate chips cookies I’m pretty sure snickerdoodles are the favorite cookie to make during the holidays.

What I’m sharing today isn’t really the classic snickerdoodle, not at all! Today is all about vanilla buttercream-filled snickerdoodle cookie dough truffles! Yes it is a mouthful to say, but when has that ever stopped anyone from eating deliciously sweet goodies? It certainly doesn’t happen to me. In fact, the longer the title, the better, because it promises that much flavor.

When I saw these on Darla’s blog, I knew I had to make them. I mean just look at her photos and tell me you aren’t already drooling over the smooth snerckerdoodle balls cloaked in smooth chocolate.
I decided to go with a semi-sweet chocolate coating because white chocolate tends to make my stomach churn, and in all honesty I don’t even miss the white chocolate because these cookie dough truffles re so amazing! Every time I finished one I found myself going back for seconds, sometimes even grabbing two because I knew I would be back for thirds.

Many thanks goes to Brenda, author of Meal Planning Magic, for hosting such a wonderful event!   

Buttercream-filled Snickerdoodle Cookie Dough Truffles
From Bakingdom
Makes about 3 dozen

2 cups unbleached all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 stick unsalted butter, room temperature
1 cup sugar
1 14 oz. can sweetened condensed milk
1 tsp. pure vanilla extract
1/2 cup chilled vanilla buttercream (or use full recipe below)
1 12oz. bag semi-sweet chocolate chips

Whisk together the flour, cinnamon, and salt in a small bowl. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Mix in about 10 oz. of the sweetened condensed milk. Scrape down sides of the bowl. Gradually add in the flour and mix until combined. If the mixture is too dry and crumbly, add more sweetened condensed milk; if the mixture is too wet, mix in some more flour. Cover the bowl with plastic wrap and chill for 1 hour.

While the dough is chilling, roll 1 tsp. sized pieces of buttercream into balls. Chill the buttercream balls.

Once the dough has chilled, use a medium-small cookie scoop to portion out the dough. Roll portioned out dough into balls. Flatten each ball and place one buttercream ball in the middle. Roll the dough around the buttercream. Chill for another 20-30 minutes.

Place a large heat-proof bowl over a pan of simmering water (or use a double boiler). Pour the chocolate chips into the bowl and wait for it to melt. Stir occasionally. Once the chocolate has completely melted remove from heat.

Use a toothpick or lollipop stick to dip each cookie dough ball into the chocolate. Tap the stick on the side of the ball to shake off the excess chocolate. Place onto a foil-lined cookie sheet. Chill the chocolate-covered dough balls until the chocolate has hardened.

Vanilla Buttercream
from Bakingdom
makes enough for this particular project

6 tbsp. unsalted butter, room temperature
1 1/2 cups powdered sugar
pinch of salt
3/4 tbsp. heavy cream
1/2 tsp. pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until sooth. Gradually add the powdered sugar. Scrape down the sides of the bowl as necessary. Mix in the salt, heavy cream, and vanilla until completely incorporated.


  1. Yum! These look and sound outstanding! And just so happen to combine 2 of my favorite desserts :)

  2. What a fun, original idea. I'll have to add these to my holiday baking list this year!

  3. These look deliciously gorgeous on the inside and out. Lovely treat indeed.

  4. This is *such* a super fun idea! I would never have thought to turn snickerdoodles into truffles but they sound amazing!


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