Snickerdoodle cookie dough truffles
Snickerdoodle Cookie Dough Truffles
I first saw these little gems a while back at a blog called Salt and Chocolate (whose name I love, by the way). This kind of jumped out at me since it’s one of those recipes that you don’t even have to bake to get a delicious morsel of goodness. If you love raw cookie dough, you’ll love them. And if you’re a snickerdoodle fan, then that just doubles the love.
I found that I needed to sprinkle some extra flour into the dough so I could roll it ~ it’s pretty sticky. I had a heck of a time at first, but by the 6th or 7th truffle, I was into a good groove. I strayed from the recipe only by rolling each truffle in sanding sugar. I also placed them all on a cookie sheet and popped them into the freezer for a bit before putting them into a container. I was worried they’d stick together and I’d have one super large truffle lump if I didn’t flash freeze them first.
They’re wonderful just as they are, but I’m wondering how they’d be with some chocolate drizzled on them. Maybe next time.
Recipe: Snickerdoodle Cookie Dough Truffles
(adapted only slightly from Salt and Chocolate)
1 stick of unsalted butter, room temperature
3/4 c. packed light brown sugar
2 tsp. pure vanilla extract
1/2 teaspoon salt
2 c. all-purpose flour
2 tsp. cinnamon
14 oz. can of sweetened condensed milk
In a bowl, combine the salt, flour, and cinnamon and set aside. In the bowl of your electric mixer, cream together the butter and sugar until light and fluffy. Add in vanilla and mix until incorporated. Slowly add flour mixture, alternating with sweetened condensed milk. Shape into 1″ balls, roll in sanding sugar, and place on cookie sheet lined with waxed paper. Flash freeze for about an hour before putting truffles into an airtight container. Store in freezer.