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Snickerdoodle truffles are a cinnamony, festive twist on classic chocolate Oreo truffles. Made with golden Oreos, cream cheese, and cinnamon in a decadent white chocolate shell, these sweet and cozy truffles are the perfect winter treat!
Snickerdoodle Cookie Truffles
If you thought that my brownie mix truffles, boozy peppermint chocolate truffles, and sugar cookie truffles were good, you’re going to love this incredible snickerdoodle truffles recipe. The gooey, soft cookie truffles taste just like snickerdoodle cookie dough but are safe to eat, unlike actual raw cookie dough.
This one-bowl, 30-minute Christmas candy is as easy to make as it is to eat! Even the little ones can help you make, dip, and decorate these decadent snickerdoodle cookie dough truffles. The sweet treats are perfect for holiday parties or add to your Christmas cookie trays.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Golden Oreos — When crushed, these cookies act as a chewy vanilla-flavored truffle base.
- Cream Cheese — Softened brick cream cheese works best. You could also use whipped cream cheese in a pinch.
- Almond Bark — Or white melting chocolates.
- Cinnamon — Gives these truffles that quintessential cinnamon sugar snickerdoodle flavor.
- Vanilla — Just a splash adds some comforting home-baked flavor.
- Sprinkles — Completely optional but will add a festive pop of color. We used these holly sprinkles.
These no-bake snickerdoodle truffles can be made with just a few common pieces of kitchen equipment.
- food processor
- mixing bowl
- electric mixer
- parchment or wax paper
- baking sheet
- fork or candy dipping tool
How to make Snickerdoole Cookie Truffles
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Mix truffle dough: In a large bowl, combine softened cream cheese, crushed Oreos, cinnamon, and vanilla extract.
- Roll and chill: Roll into 1-inch balls and chill for at least an hour.
- Dip: Dip each truffle into melted almond bark. Make sure that each truffle is completely coated in the white chocolate and allow any excess to dip off before returning to baking sheet.
- Decorate and allow to set: If using sprinkles, add them to the top of the truffles before they start to set. Then return truffles to the refrigerator to set fully before serving.
Store snicker doodle truffles in an airtight container in the refrigerator for up to 2 weeks.
You can also freeze these cookie truffles for up to 2 months.
I enjoy snacking on these Oreo truffles when they’re cold, but they’re also very tasty at room temperature. It is a matter of preference.
Additions and variations
- Swap the cookies. Not a fan of snickerdoodles? You can make these easy truffles with almost any kind of cookie. Omit the cinnamon and swap out the golden Oreos for regular Oreos, chocolate chip cookies, or sugar cookies for a tasty twist.
- Skip the sprinkles. If you don’t want to run out and buy sprinkles, you can top these snickerdoodle cookie truffles with a dash of cinnamon, some brown sugar, or additional golden Oreo crumbs.
- Avoid coating these truffles in melted white chocolate chips. Unlike almond bark or white melting chocolate, melted chocolate chips won’t set up as well at room temperature.
- Use a small cookie scoop to shape your snickerdoodle truffle dough into uniform-size small balls quickly.
- Truffle balls too sticky to work with? Pop them back in the fridge or freezer for 15-30 minutes to harden up again.
- Almond bark sets quickly, so be sure to have your sprinkles ready to decorate as soon as your truffles have been dipped.
I find that a food processor is the best way to crush Oreo cookies into fine crumbs. If you don’t have a food processor, you can use a blender or place the cookies into a freezer baggie and crush them with the smooth end of a meat tenderizer or a rolling pin.
No, crush the cookies right from the package. Do not remove the filling.
Sure! I find the combination of golden Oreos, vanilla extract, and cinnamon to taste just like a Snickerdoodle. However, you can also crush snickerdoodle cookies up and blend them with some cream cheese to make your own version of the no bake truffles.
More No-Bake Holiday Recipes
- Martha Washington Candy
- Sugar Cookie Fudge
- Hot Cocoa Dip
- 4 Ingredient Crockpot Peanut Clusters
- Old Fashioned Rum Balls
- 8 ounces cream cheese softened
- 36 golden Oreo cookies 14.3 ounce package
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 16 ounces vanilla almond bark
- sprinkles optional
- Line a sheet pan or rimmed tray with parchment paper and set aside.
- Use a food processor to crush the cookies to fine crumbs. You will likely need to do this in two batches, depending on the size of your food processor.
- In a large mixing bowl, combine the softened cream cheese, cookie crumbs, cinnamon, and vanilla extract. Use an electric mixer to mix together until well combined.
- Roll the mixture into 1 inch balls and place on a lined baking sheet.
- Chill the balls in the refrigerator for at least 1 hour.
- When ready to dip, melt the almond bark in 30-second intervals in the microwave, stirring after each interval, until smooth and melted.
- One at a time, use a candy dipping tool or fork to dip each ball into the melted almond bark. Allow the excess melted chocolate to drop off before placing the coated truffle back onto a lined sheet pan. If using sprinkles, add them to the top of the truffles immediately before the coating begins to set.
- Allow the truffles to chill in the refrigerator for at least an hour to allow them to set before storing or serving.