Preparation Steps

• First, heat treat your all-purpose flour for food safety. Spread the flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave in a microwave-safe bowl on high for 1 minute 15 seconds, stirring halfway. Let it cool completely before using.
• In a large mixing bowl, beat the softened cream cheese and butter with the granulated sugar and light brown sugar until the mixture is smooth and creamy. Use an electric mixer for best results.
• Gradually beat in the heat-treated flour, vanilla extract, kosher salt, 1.25 teaspoons of ground cinnamon, and cream of tartar until a cohesive cookie dough forms.
• Using a small tablespoon scoop (or a 1-tablespoon cookie scoop), portion the dough into small balls. Place these cookie dough balls onto a parchment paper-lined freezer-safe baking sheet.
• Freeze the scooped cookie dough balls for at least 2 hours, or preferably overnight, until they are firm.
• Melt the white chocolate wafers according to package directions. Remove about 0.25 cup of the melted white chocolate and set aside for later drizzling. To the remaining melted white chocolate, stir in 0.5 teaspoon of ground cinnamon.
• Using a toothpick or a candy dipping tool, dip each frozen truffle into the cinnamon-infused melted white chocolate. Tap the side of the bowl gently to remove any excess chocolate. Place the dipped truffles back onto the parchment-lined baking sheet.
• Once all truffles are coated, pour the reserved 0.25 cup of plain melted white chocolate into a small ziploc sandwich bag. Snip off a tiny corner of the bag and drizzle the white chocolate over the coated truffles.
• Immediately sprinkle the drizzled truffles with the cinnamon-sugar mixture. Allow the truffles to set, which should take about 15 minutes at room temperature, or faster in the refrigerator.
• Store the finished truffles in an airtight container in the refrigerator for up to one week, or in the freezer for up to one month for longer storage.