Snickerdoodle Truffles

Snickerdoodle Truffles
I was asked by Food Network UK to make an inspiring Christmas dish. How exciting is that! My TV is pretty much permanently on the Food Network.

I made my mom’s favorite classic cookie, Snickerdoodles, and turned them into a delicious chocolate coated truffle!

Snickerdoodle Truffles

Visit the Food Network UK Blog for the recipe and also a few tidbits about me!

Snickerdoodle Truffles

Merry Christmas, and Thank you to Food Network UK!



Snickerdoodle Truffles

Snickerdoodle Truffles

Yield: 20 truffles



297g granulated sugar

113g unsalted butter, at room temperature

113g vegetable shortening, at room temperature

2 large eggs

1 teaspoon vanilla

330g plain flour

2 teaspoon cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

2 tablespoons granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)


19 cookies (17 for the truffles and 2 for the topping)

150g full fat cream cheese

250g melted chocolate


  1. Make the cookies. Pre-heat the oven to 200 C and line a baking sheet with parchment paper. In a large bowl cream together the butter, vegetable shortening and sugar for 3 minutes until light and creamy.
  2. Add the eggs one at a time until incorporated. Beat in the vanilla.
  3. Stir in the flour, cream of tartar, baking soda and salt.
  4. In a small bowl mix together the cinnamon and sugar. Roll balls of dough that weight about 25g in the mixture until coated.
  5. Place on a baking sheet about 2 inches apart. Bake for 8-10 minutes. Remove from baking sheet and place on cooling rack until completely cool.
  6. When the cookies are completely cool place 19 cookies in a food processor and whizz until crumbs form. Set a few tablespoons of crumbs aside for decoration.
  7. Add in the cream cheese a few tablespoons at a time and mix with a wooden spoon or whizz until a dough like consistency forms.
  8. Make round balls that weigh about 25g each and place on a parchment lined baking tray and refrigerate until firm (I left mine overnight).
  9. Place the chocolate pieces in a microwave safe bowl and microwave for 30 second bursts until melted.
  10. Add 1 or 2 teaspoons of vegetable shortening if chocolate is too thick. Using a spoon and dunk each cookie ball into the melted chocolate. Gently shake off any excess and slide it on the baking tray.
  11. Sprinkle the top with a few of the reserved cookie crumbs. Repeat for the remaining truffles.
  12. Store in an airtight container. I keep mine in the refrigerator. They also freeze well.


Makes 3 dozen cookies and about 20 truffles

An American Cupcake in London original 

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