Ingredients

· 1 recipe eggless sugar cookie dough

· 1 ½ tsp. ground cinnamon

· 175g white chocolate

· 50g white chocolate, coating

Method

Allow cookie dough to sit at room temperature for 10 minutes. Place into the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to break up the dough. Add ground cinnamon and mix on low speed until distributed throughout the dough. Scoop dough by the tablespoon and roll into balls. Set aside.

Spread parchment paper over a work surface or on a baking sheet. Place finely chopped chocolate in a microwave-safe bowl. Microwave in 30 second intervals, stirring after each interval until chocolate is melted. Check the temperature of the chocolate; it should be 110 degrees. If it is too cool, heat it for five second intervals until the proper temperature is reached. Stir in remaining chopped chocolate until it has melted and the chocolate cools to 87 degrees.

Dunk each ball of cookie dough into melted chocolate, spooning melted chocolate over the surface until coated. Use a fork to scoop each ball out, gently shaking off the excess chocolate back into the bowl, then place truffle onto the parchment paper. While chocolate is still wet, sprinkle a tiny bit of cinnamon on the top of the truffle. Repeat with remaining dough balls. If chocolate starts to get too cool (starts hardening on the side of the bowl), return it to the microwave for five seconds and stir before continuing. Allow truffles to set up at room temperature for 10 minutes, until chocolate has hardened.