Wednesday, June 5, 2013
Yes and please. These truffles are amazing. Like I was super duper excited to find the recipe, then make them, then eat them. And I ate a lot of them. The truffle inside is a creamy cookie dough seasoned just like a snickerdoodle, and the white chocolate coating is flavored with ground cinnamon. Add a drizzle of chocolate for texture (and in this case color), flavored with cinnamon oil. Then, just to make it the most authentic of snickerdoodle treats, it's dusted with a bit of cinnamon sugar. Positively amazing and delicious.
I'd actually already had my five truffle recipes chosen and ready to go when this recipe from Shugary Sweets cropped up on Pinterest. Since we're huge snickerdoodle fans in this house, I just had to try it. The addition of cream cheese to this dough makes it creamy and perfect for truffles. I used pink candy coating for the drizzle when I included these on that fun truffle tray for Rachel and John when they welcomed their daughter in a naming ceremony. I thought the pink would be a festive. Plus is played well when I added just a few drops of cinnamon oil for an extra kick. These truffles far exceeded my expectations for tastiness and prettiness. Now I just need to find new excuses to make them.
4 ounces cream cheese, softened
1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/4 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 teaspoon cinnamon, divided
1/4 teaspoon cream of tartar
12 ounces vanilla candy coating, white
3 ounces vanilla candy coating, pink or color of choice
2-3 drops cinnamon oil, optional (not pictured)
2 Tablespoons cinnamon sugar
In the bowl of a stand mixer or in a large bowl with a hand held mixer, beat cream cheese and butter until smooth, then add sugars and beat until fluffy.
Stir in flour, vanilla, salt, 1 1/4 teaspoon cinnamon, and cream of tartar.
Using a small cookie scoop, scoop dough into balls and arrange on a waxed paper, parchment or Silpat lined baking sheet. Freeze for two hours.
While dough freezes, melt white vanilla coating in a melting pot, double boiler, or using a microwave on low power for short periods of time. Stir in 1/2 teaspoon cinnamon.
Dip each truffle into the candy coating to coat, removing with a candy dipping tool or a fork and gently tapping off any excess candy. Transfer to lined baking sheet to set. Note: If candy coating begins to clump or harden while you dip, reheat to melt, stirring often, before continuing to dip truffles.
Melt pink or other colored candy coating and add 2-3 drops cinnamon oil if desired. Transfer to a squeeze bottle. Alternatively, transfer to a zip top bag, seal, then cut off the tip of a corner.
Drizzle coating over dipped truffles as desired, then immediately sprinkle with cinnamon sugar.
Chill truffles on sheet until set. Store in an airtight container, chilled, for up to a week or freeze.
Makes 3 dozen truffles.
The Cookie Princess
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