These Snickerdoodle Cake Balls are an easy and delicious holiday favorite! All of the cinnamon sugar goodness of a snickerdoodle cookie mixed with cream cheese and covered in white chocolate.
Originally posted in 2016. Edited & updated December 2020.
These cake balls are beyond easy. We maybe should call them cookie balls, but cake balls are more well known so I'm sticking with it! All of the cinnamon sugar goodness of a snickerdoodle cookie mixed with cream cheese and covered in white chocolate... Need I say more? These no bake truffles are only 3 ingredients, plus sprinkles! You can choose to make your own snickerdoodle cookies or use store bought to save even more time.
Let’s make some!
First, I know what you're wondering...
What is a cake ball?
Cake balls are a type of truffle made of cake or cookie crumbs mixed with cream cheese or frosting and dipped in melted chocolate. I love that they can be made in so many different flavor combinations!
Tips for making the perfect cake balls
- A fine crumb. You want to pulse your cookies until they get to a fine crumb. That way they mix smoothly with the cream cheese.
- Room temperature is key. When it comes to your cream cheese, you need it to soften to room temperature for the smoothest cake ball filling.
- Freeze your cake ball filling. Freeze your cake ball filling before you coat it. This helps set the filing and allows the chocolate to go on super smooth.
- Don't overheat your chocolate. Pay close attention to your chocolate's melting instructions. Always heat it 20 to 30 seconds at a time to avoid overheating. Overheated chocolate tends to get clumpy and tough to use. I prefer Ghirardelli melting wafers because I think they melt the best.
- Use a deep bowl for white chocolate. When you are ready to dip your cookie balls into the white chocolate, you’ll want a deeper bowl that will allow you to dip easily into the white chocolate and get fully coated.
- Make them your own. If you don’t care for snickerdoodle, simply switch to your favorite type of cookie!
What You Need to Make Snickerdoodle Cake Balls
To make these easy snickerdoodle cake balls, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!
- Snickerdoodle cookies - You will need about a dozen large sized cookies for this recipe.
- Cream cheese - Just 4 ounces at room temperature is all you'll need.
- White chocolate - I prefer Ghirardelli melting wafers!
- Sprinkles - Choose your favorites!
How to Make These Snickerdoodle Cake Balls
To make these cake balls, simply:
- Make the filling - Place your cookies in a food processor or blender and pulse until all you have left are fine crumbs. In the bowl of a stand mixer fitted with the paddle attachment, beat the cookie crumbs with the room temperature cream cheese until the mixture is combined. Shape the mixture into 1.5 inch balls and place on a parchment lined baking sheet. Place the sheet in the freezer for 15 minutes in order for them to set.
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Melt the chocolate - In a small bowl, melt the white chocolate 30 seconds at a time stirring in between until smooth.
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Dip - One at a time, dip the cookie balls into the melted chocolate. I found that using a small spoon to remove the cookie balls and then holding it on the side of the bowl with the spoon for a few seconds to remove the excess chocolate produced the prettiest truffles.
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Add sprinkles and let set - Place each cookie ball back onto the parchment paper and top with sprinkles immediately in order for them to stick to the chocolate. Let chocolate harden (the chocolate will harden very quickly since the cookie balls have been in the freezer) and enjoy!
To store: Once fully set, store in an air tight container at room temperature for up to 5 days and up to 10 days in the refrigerator.
More Holiday Recipes You’ll Love!
- Easy Spiced Snickerdoodles
- Gingerbread Cake
- Cinnamon Banana Bread
- Caramel French Toast Bake
- White Chocolate Fudge
- Dark Chocolate Peppermint Cookies
Snickerdoodle Cake Balls
These Snickerdoodle Cake Balls are an easy and delicious holiday favorite! All of the cinnamon sugar goodness of a snickerdoodle cookie mixed with cream cheese and covered in white chocolate.
Ingredients
- 12 large snickerdoodle cookies
- 4 ounces cream cheese, room temperature
- 2 cups white chocolate chips
- Sprinkles
Instructions
- Make the filling - Place your cookies in a food processor or blender and pulse until all you have left are fine crumbs. In the bowl of a stand mixer fitted with the paddle attachment, beat the cookie crumbs with the room temperature cream cheese until the mixture is combined. Shape the mixture into 1.5 inch balls and place on a parchment lined baking sheet. Place the sheet in the freezer for 15 minutes in order for them to set.
- Melt the chocolate - In a small bowl, melt the white chocolate 30 seconds at a time stirring in between until smooth.
- Dip - One at a time, dip the cookie balls into the melted chocolate. I found that using a small spoon to remove the cookie balls and then holding it on the side of the bowl with the spoon for a few seconds to remove the excess chocolate produced the prettiest truffles.
- Add sprinkles and let set - Place each cookie ball back onto the parchment paper and top with sprinkles immediately in order for them to stick to the chocolate. Let chocolate harden (the chocolate will harden very quickly since the cookie balls have been in the freezer) and enjoy!
Notes
To store: Once fully set, store in an air tight container at room temperature for up to 5 days and up to 10 days in the refrigerator.
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Did you make this recipe?
I can’t wait to hear what you think of these Snickerdoodle Cake Balls! When you make them, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!
