Go Back

Snickerdoodle Poppers

Delightful bite-sized fried dough balls coated in cinnamon sugar and filled with a creamy vanilla and white chocolate center—perfect for quick snacks or memorable gifts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk room temperature
  • 1/4 cup plain yogurt room temperature
  • 1/4 cup granulated sugar
  • 3 tbsp butter melted
  • vegetable oil for frying
For the Cinnamon Sugar Coating
  • 2/3 cup granulated sugar
  • 1.5 to 2 tsp ground cinnamon
For the Creamy Filling
  • 1 box instant vanilla pudding mix
  • 4 oz white chocolate melted

Equipment

  • Deep Pan or Fryer
  • Thermometer
  • Mixing Bowls
  • Piping Bag with Filling Tip
  • Small Bowl
  • Cookie Scoop or Tablespoon

Method
 

  1. Step 1: Mix the cinnamon sugar coating by combining ⅔ cup granulated sugar with 1½ to 2 teaspoons ground cinnamon in a small bowl. Set aside.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt to prepare the dry ingredients.
  3. Step 3: In another bowl, whisk milk, yogurt, granulated sugar, and melted butter until smooth and well combined.
  4. Step 4: Gently fold the dry ingredients into the wet mixture until just combined to form a soft dough that is not sticky.
  5. Step 5: Pour vegetable oil into a deep pan or fryer to about 2 inches deep and heat to 350°F (175°C). Use a thermometer for accuracy.
  6. Step 6: Using a tablespoon or small cookie scoop, form dough balls about ½ tablespoon each and fry in small batches, turning occasionally, until golden brown, about 2-3 minutes per batch.
  7. Step 7: Transfer fried poppers to a paper towel-lined plate to drain excess oil briefly. While warm, roll each popper in the cinnamon sugar mixture so the sugar sticks well.
  8. Step 8: Prepare the filling by following package instructions for the instant vanilla pudding mix. Stir in melted white chocolate until smooth and silky.
  9. Step 9: Transfer the creamy filling to a piping bag fitted with a filling tip. Insert the tip halfway into each popper and gently squeeze in the filling until you feel resistance. Avoid overfilling.

Notes

Store poppers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. They freeze well for up to 2 months if frozen individually. Reheat in oven or air fryer to maintain crispness. For a lighter option, bake at 350°F for 15-18 minutes instead of frying.