Snickerdoodle Truffles are your beloved childhood holiday cookie transformed into a truffle form! Each truffle features a soft cookie center rolled in a crispy vanilla coating then dusted with the signature cinnamon sugar mixture.
John and I love truffles. I make them for us a few times a year and am always trying out new flavors.
Usually, I make the filling with a combination of brownies, boxed cake mixed, peanut butter, frosting, or cream cheese. Lately, I've been making more and more truffles with Oreo cookies as the filling.
Not only are truffles made with Oreos tasty, but they are so easy. And, the different flavor combinations are endless!
Substitutions and Variations
- Candy coating: Use vanilla almond bark in place of the vanilla melting wafers.
- Skip the cinnamon sugar sprinkle: While tasty and a signature touch on classic snickerdoodle cookies, you can skip this step if desired.
- Use a milk chocolate or dark chocolate coating: We love these truffles with a vanilla coating, but you can easily use milk or dark chocolate instead.
- Add holiday sprinkles: Instead of using a cinnamon sugar sprinkle on the finished truffles, add colorful holiday sprinkles. Red, green, and white or blue, silver, and white are perfect for Christmas!
This snickerdoodle truffles recipe uses several pieces of kitchen equipment. There are some alternatives if you don't have all of these.
- Food processor: You'll need a food processor to break down the cookies into fine crumbs. If you don't have a food processor, use a large ziploc bag and a rolling pin.
- Mixing bowls: This recipe uses a couple different sized mixing bowls to mix the truffle filling, and to make the candy coating. The bowl for the candy coating should be microwave-safe.
- Baking sheets: Whether you call them baking sheets or sheet pans, you'll need one that's fairly large in size. If needed, use 2 or 3 smaller pans to make sure they can fit into the freezer.
- Waxed paper: I love using waxed paper because the truffles don't stick to it at all. Parchment paper is a good substitute, but it doesn't release the same as waxed paper.
- Cookie scoop: This is not 100% necessary, but it helps to make all the truffles the same size. I use a 1 tablespoon scoop to get the filling out of the bowl, then shape it into balls with my hands. If you don't have a cookie scoop, use a regular spoon or a measuring spoon.
- Forks and toothpicks: You'll need a fork, or two, to dip the truffles into the vanilla coating then push them off onto the waxed paper. I like to use a toothpick to move the truffles off the fork, but it's whatever works for you.
- Measuring spoons and stirring spoons.
Refrigerator: Store leftover snickerdoodle truffles in an airtight container in the refrigerator for about a week.
Freezer: These truffles can be frozen, for up to 2 months. Just be mindful that as they come to room temp, the candy shells may release oil. It shouldn't affect the flavor.
- I don't recommend dipping the truffles with toothpicks because the toothpicks can become stuck and break off.
- Reheat the vanilla melting wafers often so the truffles are easier to dip.
- Before dipping the truffles in the coating, chill them in the freezer for 10-15 minutes, just long enough for them to setup. They shouldn't be frozen solid.
Frequently Asked Questions
Can I use white chocolate chips instead of vanilla melting wafers?
White chocolate chips don't melt and set the same as the vanilla melting wafers, so I don't recommend those for this recipe.
If anything, use almond bark in place of the melting wafers. It isn't going to be quite as smooth and the flavor is different, but it will work better than chocolate chips.
How many Oreo cookies do I need?
I've used an 18.12 ounce package with 45 cookies and a 14.3 ounce package with 36 cookies. Both work for this recipe, but the large package results in a slightly drier truffle filling.
If you can't find Golden Oreos, use another brand of golden sandwich cookies with vanilla filling.
Why did the truffle coating crack?
Sometimes the candy coating will crack when there is a drastic temperature change. So if the truffle filling is extremely cold and gets dipped into the hot, melted candy coating, it can crack as the coating cools. This isn't always the case, but it does occasionally happen.
Recipe Card with Ingredient Amounts and Instructions
For the Filling:
- 14.3 ounce package Golden Oreos, or 36 sandwich cookies
- 8 ounces block-style cream cheese, softened
- 3 teaspoons cinnamon
For the Coating:
- 20 ounces Ghirardelli white chocolate wafers, divided and melted
- 2 tablespoons granulated sugar
- 1 ½ teaspoons cinnamon, divided
To Make the Filling:
- Line a large baking sheet with waxed or parchment paper. Set aside.
- Place the cookies in a food processor, and pulse until they're broken down into fine crumbs. Set aside.14.3 ounce package Golden Oreos
- Place the cream cheese in a large bowl, and use an electric mixer to beat until smooth and creamy. Pour in the cookie crumbs and cinnamon, and stir to combine. The mixture will be thick and cohesive.8 ounces block-style cream cheese3 teaspoons cinnamon
- Use a 1 tablespoon cookie scoop to portion out the filling. Roll each portion into balls, and place them onto the prepared baking sheet. Freeze for 10-15 minutes.
To Make the Coating:
- In a medium bowl, heat the melting wafers until smooth. Stir in 1 teaspoon of cinnamon, then set aside about ½ cup of the mixture for later. In a small bowl, combine the granulated sugar and remaining ½ teaspoon of cinnamon. Set aside.20 ounces Ghirardelli white chocolate wafers2 tablespoons granulated sugar1 ½ teaspoons cinnamon
- Using a fork, dip a chilled truffle into the melted wafers and allow the excess to drip back into the bowl. Use a toothpick to gently move the truffle off the fork onto the prepared baking sheet. Continue with the remaining truffles.
- Place the ½ cup of reserved cinnamon vanilla mixture into a plastic bag, and cut off the tip. Drizzle it over the truffles, then sprinkle with cinnamon sugar.
- Refrigerate or freeze for 5-10 minutes until the coating sets.