Yield: 30 Snickerdoodle Truffles
- 2-1/2 cups (10 ounces) crumbled soft snickerdoodle cookies (can substitute soft sugar cookies)
- 2 tbsp plus 1-1/4 tsp cinnamon, divided use
- 1 cup prepared vanilla frosting
- 1 cup crispy rice cereal
- 1/4 cup granulated sugar
- 12 oz white chocolate candy coating
1. Make sure that the snickerdoodle cookies are crumbled into very fine pieces.
2. Add 1 1/4 teaspoon of cinnamon and the frosting to the bowl of cookie crumbs, and mix everything together with a spoon or with your hands. It should be moist enough to hold together when you press it into a ball. Depending on how moist your cookies were originally, and your personal preference, you may want to add up to an additional 1/4 cup of frosting until you get a texture that is easy to work with, but is not gummy or soggy.
3. Use a small candy scoop to form 1-inch balls of candy. Roll each truffle between your palms to make it perfectly round, then place it on a parchment or waxed paper-covered baking sheet. Refrigerate the truffles while you prepare the coating.
4. In a food processor, combine the crispy rice cereal, the granulated sugar, and the remaining 2 tablespoons of cinnamon. Process the mixture until the cereal is pulverized and everything is in fine crumbs. Alternately, you can place everything in a large zip-top bag and roll over it with a rolling pin until the cereal is crushed. Using cereal in the coating adds a nice crunch without the overwhelming sweetness or spiciness you would get from using a plain cinnamon-sugar mixture.
5. In a microwave-safe bowl, melt the white chocolate candy coating, and stir until it is smooth and free of lumps. Pour the cinnamon-sugar topping into a shallow bowl.
6. Scoop a spoonful of melted coating into the palm of your hand. Drop a truffle into the coating and use your other hand to roll it around your palm, until it's covered by a thin layer of coating on all sides. Tilt your hand to roll the truffle down your fingertips into the cinnamon-sugar bowl, then immediately toss it around to cover it completely. Using this method, instead of dipping the truffles, is faster and results in a thinner white chocolate shell.
7. Repeat this process until all of the truffles have been dipped and covered in cinnamon-sugar.
8. Store Snickerdoodle Truffles in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, bring them to room temperature before serving.