Using a food processor, crush the Golden Oreos into fine crumbs to create a consistent texture. In a large bowl, combine the crushed Oreos with softened cream cheese and 3 teaspoons of cinnamon. Mix thoroughly until the mixture is well combined and smooth.

Scoop out small portions of the Oreo-cream cheese mixture, about 1 tablespoon each, and roll them into balls with your hands. Place the formed truffles on a parchment-lined baking sheet. Freeze the truffles for 30 minutes to firm up before coating.

While the truffles chill, melt the white chocolate wafers carefully according to package directions, ensuring the chocolate is smooth and not burned. Let the melted chocolate cool slightly to make dipping easier.

In a small bowl, combine the granulated sugar with 1 1/2 teaspoons of cinnamon. This mixture will add a crunchy, flavorful coating to the truffles.

Dip each chilled truffle into the melted white chocolate, fully coating it. Use a fork to lift the truffle out and let any excess chocolate drip back into the bowl. Then immediately roll the coated truffle in the cinnamon-sugar mixture until evenly covered.

Place the coated truffles back onto the parchment-lined baking sheet and refrigerate for at least 30 minutes or until the white chocolate hardens completely.

Once set, serve the Snickerdoodle Truffles as a delightful sweet treat perfect for sharing or gifting.