snickerdoodle cake balls

snickerdoodle cake balls?! or as my kids like to point out, they really should be called snickerdoodle cookie balls.

whatever you call them, they are delicious. (& the perfect way to carbo load for a 20  mile run, if you have a sweet tooth like me!)

snickerdoodle cake balls

ingredients
2 1/2 cups crumbled soft snickerdoodle cookies (about 10 cookies)
2 tbsp plus 1 1/4 tsp cinnamon
1 cup prepared vanilla frosting
1/4 cup granulated sugar
12 oz white chocolate or candy melts
1 cup crispy rice cereal (optional)

directions
1. crumble the snickerdoodles into very fine pieces (the food processor works great)

2. add 1 1/4 teaspoon of cinnamon and the frosting to the cookie crumbs, and mix everything together (i used my hands). i usually add the frosting slowly. you want it moist enough to hold together when you press it into a ball, but not too frosting-rich that you lose the cookie taste.

3. use a small ice cream scooper to form 1-inch cookie balls. roll each cookie bal between your hands to make it perfectly round, & place it on a baking sheet covered in parchment paper. refrigerate the cookie balls while you prepare the chocolate.

4. in your food processor, combine the granulated sugar, remaining 2 tablespoons of cinnamon, & optional crispy rice cereal (it gives a little crunch to the cookie ball coating), & mix until everything is nicely crumbled.

5. in a microwave-safe bowl (i prefer to use a glass bowl, plastic seems to retain heat & always burns my chocolate), melt the white chocolate or candy melts, and stir until it is smooth and free of lumps. pour the cinnamon-sugar topping into a shallow bowl.

6. using a toothpick, dip a cookie ball into the melted chocolate & cover the entire ball with chocolate. or, spoon a small amount of melted chocolate into the palm of your hand & roll the cookie ball in between the palms of your hands. however you do it, you want to cover the entire cookie ball with a thin layer of chocolate, & then immediately rolling the balls in the cinnamon-sugar bowl.

7. repeat this process until all of the cookie balls have been covered in white chocolate & rolled in the cinnamon-sugar mixture.

8. store snickerdoodle cookie balls the refrigerator & allow the chocolate to harden. however, before devouring them, be sure to bring them to room temperature – they taste better that way!

if your house is anything like mine, the snickerdoodle cake balls won’t last long. who could possibly resist soft & chewy snickerdoodles mixed with frosting, dipped in white chocolate & coated with cinnamon sugar?! i know i can’t!