Snickerdoodle Cookie Truffles
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Quantity: 18 pcs.
Complexity: easily
Quantity: 18 pcs.
Cinnamon and white chocolate make a wonderful duo in these eggless truffles, made with cookie dough. These truffles make great gifts for teachers or friends: wrap them in a box with pretty wrapping paper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup flour
- 1/2 tsp ground cinnamon
- 1/4 teaspoon of baking soda
- 1/4 teaspoon fine salt
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 6 tbsp (90 g) butter at room temperature
- 2 tbsp. yogurt no additives
- 1 cup chopped white chocolate
- 1 tbsp. vegetable margarine or coconut oil
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Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper.
- Microwave the flour in a suitable container for 1 minute. Remove and stir well. Microwave for another minute, or until the temperature reaches 180°F (82°C). Sift into a medium bowl, then stir in the cinnamon, baking soda, and salt (see Cook's Note).
- In a large bowl, beat the brown sugar, granulated sugar, butter, and yogurt with a mixer on medium-high speed for about 2 minutes, until combined. Add the flour mixture and mix well on low speed. (If necessary, turn off the mixer and mix by hand.)
- Using a tablespoon, scoop the dough into smooth balls. Place them on the prepared baking sheet and refrigerate for about 1 hour to chill.
- Melt the white chocolate and margarine in a medium bowl in the microwave. Heat in 30-second intervals, stirring after each addition, until the mixture coats a spoon in a thin, even layer. Dip the chilled dough balls into the chocolate and twirl them with a fork to coat them completely. Remove the truffles one at a time with a fork, letting any excess chocolate drip off, and return them to the baking sheet. (If the coating begins to harden, reheat it in the microwave for a few seconds.) Chill the truffles for about 1 hour to allow the chocolate to set. (The truffles can be refrigerated in an airtight container for up to 5 days.)
Chef's note
Heating flour in a microwave to 82°C reduces the risk of possible illnesses associated with eating it raw or without proper heat treatment.
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