Snickerdoodle Truffles

Do you love Snickerdoodle cookies?
Do you love chocolate?
Now you can have both!

SUPPLIES

A microwave-safe bowl

A sifter

A mixer

A baking sheet

Some parchment paper

A scoop or spoon

A couple of precision dipping tools

Ingredients

128 g (1 cup) all-purpose flour
72 grams (1/3 cup) packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
66 grams (1/3 cup) granulated sugar
84 grams (6 tbsp) room temperature unsalted butter
A mixture of 1 tbsp of cinnamon and 1 tbsp of sugar.
28 grams (2 tbsp) plain yogurt
176 grams (1 cup) white chocolate melting wafers

Directions

Microwave the flour in a microwave-safe bowl for 1 minute. This kills any pathogens that might be in the flour, since we’re not cooking it. Repeat until the temperature reaches 180 degrees F.

Sift the flour into a medium bowl, then whisk in the cinnamon, baking soda and salt.

Put the brown sugar, granulated sugar, butter and yogurt in the bowl of an electric mixer
and mix on medium-high speed until it’s well combined, about 2 minutes.

Add the flour mixture, and mix on low speed until it’s well incorporated. If necessary, you can remove the bowl from the mixer and use your hands to finish combining it.

Scoop out some dough, roll it into a ball, and put it on the prepared baking sheet.

Repeat the process until you’ve made as many as you’d like, or run out of dough,

Melt the white chocolate wafers in the microwave according to directions.

Drop the centers into the white chocolate and roll them around until they’re fully coated.

Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.

As you return the dipped truffles to the baking sheet, immediately dust them with a bit of the cinnamon sugar mixture.

Once all the truffles are coated and dusted, place them in the refrigerator for about five minutes to set.