Thursday, February 27, 2014

Snickerdoodle Candy

I am not sure if it is all the cold this weather or what but we have really been on a "snickerdoodle" kick lately. First we made snickerdoodle bread and this week we tried a snickerdoodle candy recipe. L had wanted to try snickerdoodle cookies but all of the recipes that I found called for eggs and L is allergic. And when I googled egg-free snickerdoodles I came upon a candy recipe. 

All I could think while L and I were making the truffles together was that even if the recipe was a bust the look on his face was so worth the effort. Sometimes I think B & L just like it when I try to make something they have seen their friends eat but they can't due to food issues. Even if our attempt does not work, at least we can say we tried! However, in this case it definitely worked out!

Snickerdoodle Truffles
adapted from Shugarysweets


Truffle Center:
4 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/4 cup dark brown sugar
1/2 cup granualted sugar
1 1/4 cup gluten-free flour (I use Cup4Cup)*
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/4 teaspoon ground cinnamon

16 oz vanilla candy coating, divided
1/2 teaspoons ground cinnamon
1 tablespoon cinnamon/sugar mixture**

In a large mixing bowl, beat cream cheese and butter with both sugars until smooth and creamy. Mix in the flour, vanilla, salt and cinnamon until combined well. Scoop dough and roll into balls, about a tablespoons worth. (Since my sous chef is a 5 year old, our truffles were all different sizes and it didn't matter one bit!) Place your balls on a baking sheet lined with parchment paper. Freeze for 2 hours or overnight.

Melt vanilla candy coating. Set aside 1/4 cup of melted coating for later. To the remaining melted candy coating add 1/2 teaspoon of ground sugar. Using a toothpick, dip each of the frozen truffles into the melted candy coating. Carefully placed dipped truffle back on the parchment paper. Once all truffles have been dipped, drizzle the reserved melted candy coating over all of the truffles. Immediately sprinkle the truffles with the cinnamon/sugar mixture. Allow the truffles to set in the refrigerator, about ten minutes. Enjoy!!!***

*Since I used gluten-free flour I omitted the 1/4 teaspoon of cream of tartar. I would include it if I were to make these truffles with all-purpose flour.

**You can make a cinnamon/sugar mixture by taking equal parts granulated sugar and cinnamon then combine. My kiddos like to sprinkle this mixture on buttered toast as a special treat.

***I have been told these truffle will keep in your fridge for a week and a month in your freezer - but I would not know since these truffle were a huge hit!


  1. These look yummy and your little one's face is priceless! Have a great weekend! xoxo


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