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- 1 cup all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking soda - 1/2 teaspoon cream of tartar - 1/4 teaspoon salt - 1/4 cup unsalted butter, softened - 1/4 cup vegetable oil - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/2 cup white chocolate chips - 8 oz white chocolate, for coating - Extra cinnamon sugar (1 tablespoon sugar mixed with 1/2 teaspoon cinnamon) for dusting All measurements in this recipe use standard units. You have cups, teaspoons, and ounces. These units help to keep everything easy to follow. For example, use 1 cup for both flour and sugar. Always measure carefully for the best results. If you need substitutions, I have some ideas. You can use coconut oil instead of vegetable oil. This gives a slight coconut flavor. You can also switch to brown sugar instead of granulated sugar. This adds a rich taste. If you want a gluten-free option, use a gluten-free flour blend. These swaps keep the truffles tasty while fitting your needs. {{ingredient_image_1}} To start, gather your ingredients. You need flour, sugar, baking soda, cream of tartar, salt, butter, oil, vanilla, cinnamon, and white chocolate chips. In a bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, and salt. Make sure it is well mixed. In another bowl, cream the softened butter, oil, and sugar until it is light and fluffy. This step adds air and makes the truffles soft. Next, mix in the vanilla extract. Then, add the dry ingredients to the wet mixture. Stir until just combined. Avoid overmixing to keep the dough tender. Finally, fold in the white chocolate chips gently with a spatula. Cover the dough and place it in the fridge for 30 minutes. Chilling firms up the dough and makes it easier to shape. Once chilled, scoop out tablespoon-sized portions of dough. Roll each portion into a ball with your hands. This is a fun part! Place each ball on a baking sheet lined with parchment paper. After shaping, freeze the truffle balls for about 20 minutes. This will help them hold their shape when you coat them. While the truffles freeze, melt the white chocolate. Use a microwave-safe bowl and heat it in 30-second bursts. Stir often to avoid burning. Once smooth, dip each truffle ball into the melted white chocolate. Use a fork to lift them out. Let any excess chocolate drip back into the bowl. Before the coating hardens, sprinkle the tops with the cinnamon sugar mixture. This adds a sweet and spicy touch. Finally, let the truffles sit at room temperature for about 30 minutes until the chocolate sets. Enjoy your delightful truffles! When coating your truffles, make sure the chocolate is smooth. This helps the coating stick better. Dip each truffle fully into the melted white chocolate. Use a fork to lift it out. Tap the fork on the bowl to remove extra chocolate. Sprinkle the cinnamon sugar right after coating. This adds a nice touch and flavor. The dough needs to be chilled before shaping. This helps the truffles hold their shape. After rolling, freeze the truffles for 20 minutes. This step makes coating easier and prevents melting. The final texture should be creamy inside with a crisp white chocolate shell. Using the right tools makes a big difference. Here are some essentials: - Mixing bowls - Whisk - Spatula - Baking sheet - Parchment paper - Microwave-safe bowl or double boiler - Fork for dipping These tools help you create perfect truffles every time. Enjoy the process! Pro Tips Chill the Dough: Refrigerating the dough for at least 30 minutes helps the truffles hold their shape during coating and enhances the flavors. Use Quality Chocolate: Opt for high-quality white chocolate for coating to ensure a smooth and creamy finish that complements the truffle's flavor. Perfectly Rolled Truffles: When rolling the truffle balls, keep your hands slightly damp to prevent the dough from sticking to your hands. Experiment with Flavors: Feel free to add other spices like nutmeg or even a splash of almond extract for a unique twist on the classic snickerdoodle flavor. {{image_2}} You can easily change up your truffles. Try adding different flavors to the dough. For a nutty twist, add 1/4 cup of finely chopped nuts. If you love chocolate, mix in dark or milk chocolate chips instead of white. You can also add a splash of almond extract for a unique taste. For a fruity kick, consider folding in dried fruits like cranberries or cherries. While white chocolate is delicious, you can switch it up! Dark chocolate adds a rich taste that pairs well with the truffle's sweetness. If you want a fun look, use colored chocolate melts. For a crunchy texture, roll the truffles in crushed cookies or nuts after the chocolate dip. You can also sprinkle sea salt on top for a sweet-salty effect. Make your truffles fit the season! In fall, add pumpkin spice and use orange chocolate for coating. For winter holidays, mix in peppermint extract and coat with white chocolate. You can even add festive sprinkles on top. In summer, try using coconut flakes or lemon zest for a fresh taste. Each season brings a new chance to enjoy these truffles! To keep your White Chocolate Snickerdoodle Truffles fresh, place them in an airtight container. This will help them stay soft and tasty. A simple plastic or glass container works great. Layer the truffles with parchment paper to avoid sticking. Store them in a cool, dry place away from heat. If you want to enjoy these truffles later, you can freeze them. First, let the truffles set completely at room temperature. Once set, place them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. White Chocolate Snickerdoodle Truffles stay fresh for about one week at room temperature. If stored in the fridge, they can last up to two weeks. Always check for any signs of spoilage, like a change in smell or texture. To enjoy them at their best, eat them within the first week. White Chocolate Snickerdoodle Truffles are sweet, bite-sized treats. They mix rich white chocolate with soft, snickerdoodle flavors. The truffles have a creamy texture and a hint of cinnamon. Each bite brings a burst of sweet goodness. Yes, you can make these truffles ahead of time. They store well in the fridge for up to a week. Just keep them in an airtight container. This makes them great for parties or gifts. You may find pre-made White Chocolate Snickerdoodle Truffles at specialty candy shops or gourmet stores. Some bakeries also sell them. Check online too, as some shops offer delivery. You know the truffles are set when the white chocolate coating feels firm. This usually takes about 30 minutes at room temperature. If you're in a hurry, you can chill them in the fridge for quicker setting. You now have all the steps to make White Chocolate Snickerdoodle Truffles. We covered the key ingredients, instructions, and handy tips. I shared variations to suit your taste and storage tips to keep them fresh. Making these truffles is simple and fun. You can impress your friends and family with your tasty treats. Enjoy experimenting and creating your own versions. Happy truffle-making!

White Chocolate Snickerdoodle Truffles

Delicious truffles made with white chocolate and snickerdoodle flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white chocolate chips
  • 8 oz white chocolate, for coating
  • 1 tablespoon extra cinnamon sugar (1 tablespoon sugar mixed with 1/2 teaspoon cinnamon) for dusting

Instructions
 

  • In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt until well combined. Set aside.
  • In another mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
  • Mix in the vanilla extract and the dry ingredients until just combined—do not overmix.
  • Fold in the white chocolate chips gently using a spatula.
  • Cover the dough and refrigerate for 30 minutes to firm up.
  • Once chilled, scoop out tablespoon-sized portions of the dough and roll them into balls. Place each ball onto a baking sheet lined with parchment paper.
  • Freeze the truffle balls for about 20 minutes until firm.
  • While the truffles are freezing, melt the 8 oz of white chocolate in a microwave-safe bowl in 30-second intervals or over a double boiler until smooth.
  • Dip each truffle ball into the melted white chocolate and coat evenly. Use a fork to lift them out and allow any excess chocolate to drip off.
  • Before the coating hardens, sprinkle the top of each truffle with the cinnamon sugar mixture.
  • Allow the truffles to set at room temperature for about 30 minutes or until the chocolate is firm.

Notes

Arrange the truffles in a decorative box or on a serving platter, garnished with festive sprinkles or additional cinnamon sugar on top for a delightful finishing touch.
Keyword snickerdoodle, truffles, white chocolate