Go Back

Snickerdoodle Poppers

Delightful bite-sized dough balls coated in cinnamon sugar with a luscious creamy vanilla and white chocolate filling—perfect for quick, crowd-pleasing treats or thoughtful homemade gifts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour for structure and soft texture
  • 2 tsp baking powder helps the poppers puff up
  • 1/4 tsp salt pinch to balance sweetness
  • 3/4 cup milk room temperature
  • 1/2 cup plain yogurt room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup butter melted
For Frying and Coating
  • 2 cups vegetable oil for frying, about 2 inches deep
  • 2/3 cup granulated sugar for cinnamon sugar coating
  • 1.5 tsp ground cinnamon adjust up to 2 tsp for spicier coating
For the Creamy Filling
  • 1 package instant vanilla pudding mix
  • 2 cups milk for pudding preparation
  • 1/2 cup white chocolate melted and stirred into pudding

Equipment

  • Deep-fry thermometer
  • Deep Pan or Pot
  • Mixing bowls
  • Small Cookie Scoop
  • Slotted spoon
  • Piping Bag with Filling Tip
  • Paper Towels

Method
 

  1. Step 1: Prepare the cinnamon sugar coating by mixing ⅔ cup granulated sugar with 1½ to 2 teaspoons of ground cinnamon in a shallow bowl. Set aside.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
  3. Step 3: In another bowl, whisk together milk, plain yogurt, granulated sugar, and melted butter until smooth.
  4. Step 4: Gently fold the dry ingredients into the wet mixture, stirring just until combined to keep the dough tender.
  5. Step 5: Pour vegetable oil into a deep pan to about 2 inches deep and heat to 350°F (175°C), using a deep-fry thermometer to maintain temperature.
  6. Step 6: Roll the dough into small balls about ½ tablespoon each using a small cookie scoop for uniform size.
  7. Step 7: Fry dough balls in small batches for 2 to 3 minutes until golden brown on all sides. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
  8. Step 8: While still warm, roll the poppers thoroughly in the cinnamon sugar mixture to coat evenly.
  9. Step 9: Prepare the instant vanilla pudding according to package instructions using 2 cups of milk. Stir in melted white chocolate until smooth and creamy.
  10. Step 10: Transfer the creamy filling into a piping bag fitted with a filling tip. Insert the tip halfway into each popper and gently fill, being careful not to overfill to avoid bursting.
  11. Step 11: Serve the filled poppers warm for best flavor and texture.

Notes

Make ahead by preparing dough and filling separately; refrigerate dough and keep filling covered. Fry and fill just before serving. Store leftovers in airtight container at room temperature up to 2 days for crisp coating or refrigerate up to 3-4 days. Freeze fried unfilled poppers up to 1 month; reheat before filling. Customize with dairy-free substitutions or add spices like nutmeg for variety.