Prepare the Truffle Filling

1. Crush the Cookies: In a food processor, pulse the snickerdoodle cookies until they are finely crumbled.
2. Mix the Filling: In a mixing bowl, combine the cookie crumbs, softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until well blended and smooth.
3. Chill the Mixture: Cover the bowl and refrigerate the mixture for about 20 minutes until firm enough to handle.

Form the Truffles

1. Shape the Truffles: Once the mixture is chilled, scoop out tablespoon-sized portions and roll them into balls using your hands. Place the truffles on a parchment-lined baking sheet.
2. Chill Again: Refrigerate the truffles for an additional 20 minutes to firm up.

Coat the Truffles

1. Melt the Chocolate: In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Heat in the microwave in 30-second intervals, stirring in between, until smooth.
2. Dip the Truffles: Using a fork or toothpick, dip each chilled truffle into the melted white chocolate, allowing any excess to drip off. Place back on the parchment paper.
3. Add the Topping: While the coating is still wet, sprinkle the tops with cinnamon sugar.