Snickerdoodles are one of my favorite cookies.  I remember making these with my mom growing up.  These truffles are a decadent snickerdoodle coated in melted cinnamon chips.  If you can’t find cinnamon chips white chocolate works too.  The recipe suggested microwaving the flour for 2 minutes to reduce the risk of food borne illness. 

Ingredients:

1 cup all purpose flour

1 teaspoon ground cinnamon

¼ teaspoon salt

1/3 cup packed light brown sugar

1/3 cup granulated sugar

6 tablespoons unsalted butter at room temperature

2 tablespoons nonfat vanilla Greek yogurt

1 cup cinnamon or white chocolate chips

1 tablespoon coconut oil

Directions:

1. Line a baking sheet with parchment paper.
2. Microwave the flour for 1 minute.  Stir well.  Heat for 1 more minute and stir again.
3. Add salt and cinnamon to flour mixture.
4. Beat the brown sugar, sugar, butter, and yogurt in a stand mixer on medium high speed for 2 minutes. 
5. Gradually add the flour mixture mixing on low scraping the edges of the bowl.
6. Use a cookie scooper to form tablespoon size balls.  Put the balls on the baking sheet and refrigerate for an hour.
7. Melt the chips and coconut oil in a microwave safe bowl heating for 30 seconds at a time or on the stove top over low heat.  Stir often to create a smooth thin mixture.
8. Dip the balls in one at a time using a spoon and a fork.  Gently tap the fork a few times to help excess drip off the balls.  Then transfer to the baking sheet.
9. If you are going to sprinkle with colored sugar or sprinkles do that immediately before the balls harden.
10. Transfer balls to the refrigerator to set. Store in an airtight container in the fridge until the truffles disappear.