These creamy, bite-sized sugar cookie truffles are coated in smooth white chocolate and topped with colorful sprinkles. They taste like a sugar cookie and cheesecake had the sweetest little baby. I first made these for a holiday cookie swap last December, and they disappeared faster than I could set them down. No oven required, and you can whip them up in about an hour.
If you're looking for more easy holiday treats, you'll love these Chocolate Raspberry Cupcakes or this Easy Bee Sting Cake Recipe that uses simple pantry ingredients.
Why You'll Love These Sugar Cookie Truffles
These Sugar Cookie Truffles are rich but not overly sweet, and they come together quickly with just a food processor and a microwave. The cream cheese adds a tangy creaminess that balances the sugar cookie sweetness. They're also incredibly forgiving-if your mixture feels too dry, you add more cream cheese. Too sticky? Chill them longer. Oliver tried one straight from the freezer and said, "Mom, it's like eating frozen cookie dough, but better!" I couldn't argue with that.
They're also great for gift-giving. Just pack them in a pretty tin, and you've got a homemade present that people actually get excited about.
Jump to:
- Why You'll Love These Sugar Cookie Truffles
- Sugar Cookie Truffles Ingredients
- How to Make Sugar Cookie Truffles
- Substitutions and Variations
- Equipment For Sugar Cookie Truffles
- How to Store Sugar Cookie Truffles
- Serving Suggestions
- What Are Sugar Cookie Truffles?
- Expert Tips
- FAQ
- Related
- Pairing
- Sugar Cookie Truffles
Sugar Cookie Truffles Ingredients
Here's a simple list of what goes into these sugar cookie truffles.
See Recipe Card Below This Post For ingtedient Quantites
Cookie Balls:
- 12 large sugar cookies: These form the base of the truffles. Store-bought or homemade both work great.
- 4 oz cream cheese (softened): Adds creaminess and helps bind everything together. Make sure it's softened so it blends smoothly.
- ½ teaspoon vanilla extract: Enhances the sugar cookie flavor and adds warmth.
- 4 tablespoons salted butter (softened): Adds richness and makes the texture silky. Softened butter mixes better than cold.
- 1 cup powdered sugar: Sweetens the mixture and gives it a smooth, melt-in-your-mouth texture.
Truffle Coating:
- 12 oz package white chocolate chips: Melts into a smooth, creamy coating that hardens beautifully around the truffles.
- 1-2 tablespoons shortening: Helps thin the chocolate for easier dipping and gives the coating a nice sheen.
- Holiday nonpareils sprinkles (for topping): Adds color and a little festive crunch. You can use any sprinkles you like.
How to Make Sugar Cookie Truffles
These Sugar Cookie Truffles come together in just a few easy steps.
Crush the cookies: Place sugar cookies in a food processor and pulse until they turn into fine crumbs. You want them powdery, not chunky.
Prepare the cream cheese mixture: In a separate bowl, beat together the softened butter, cream cheese, vanilla extract, and powdered sugar until the mixture is pale and fluffy, about 2 to 3 minutes.
Combine: Add half a cup of the cream cheese mixture to the cookie crumbs in the food processor. Pulse until everything is fully combined and looks like wet sand.
Adjust the consistency: Squeeze a bit of the mixture in your hand. If it holds together, you're good. If it crumbles, add more cream cheese mixture a spoonful at a time until the dough holds its shape without feeling sticky.
Form the truffle balls: Scoop out small portions and roll them into balls about the size of a walnut. Place them on a sheet of parchment paper as you go.
Chill: Pop the tray in the freezer for 30 minutes. This firms them up so they're easier to dip.
Melt the chocolate: In a microwave-safe bowl, combine the white chocolate chips and shortening. Heat in 30-second bursts, stirring after each one, until the chocolate is completely smooth. Don't rush this step or the chocolate might seize.
Dip the truffles: Take the chilled balls out of the freezer. Use a fork or a dipping tool to lower each ball into the melted chocolate, making sure it's fully coated. Let the extra chocolate drip back into the bowl before setting the truffle back on the parchment paper.
Set the truffles: While the chocolate is still soft, sprinkle the tops with nonpareils or holiday sprinkles. Let them sit at room temperature until the chocolate hardens.
Let them set: Once the chocolate is firm, peel the truffles off the parchment and enjoy. They're ready to eat right away or store for later.
Substitutions and Variations
Here are a few ways to customize these Sugar Cookie Truffles:
Use different cookies: Swap sugar cookies for gingersnaps, chocolate chip cookies, or even Biscoff cookies for a totally different flavor.
Try dark or milk chocolate: White chocolate is classic, but milk or dark chocolate works beautifully too.
Add mix-ins: Fold mini chocolate chips, chopped nuts, or dried cranberries into the cookie mixture for extra texture.
Skip the shortening: If you don't have shortening, use coconut oil instead. It thins the chocolate just as well.
Equipment For Sugar Cookie Truffles
You don't need much to make these Sugar Cookie Truffles:
- Food processor: Crushes the cookies into fine crumbs and blends the mixture evenly.
- Microwave-safe bowl: For melting the chocolate quickly and easily.
- Fork or chocolate dipping tool: Helps you coat the truffles without making a mess.
- Parchment paper: Keeps the truffles from sticking and makes cleanup a breeze.
How to Store Sugar Cookie Truffles
These truffles keep well and actually taste better after they've had time to set.
At room temperature: Store in an airtight container for up to 3 days. Keep them in a cool spot, away from direct sunlight.
In the fridge: They'll last up to a week in the fridge. Just let them sit at room temperature for a few minutes before eating so the chocolate isn't too hard.
In the freezer: Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. They'll keep for up to 2 months. Thaw in the fridge before serving, or eat them straight from the freezer for a firmer texture.
Serving Suggestions
These Sugar Cookie Truffles are versatile and pair well with lots of things:
With hot cocoa: Serve them alongside a mug of hot chocolate for a cozy winter treat. The creaminess of the truffle complements the warmth of the cocoa.
On a dessert platter: Arrange them with Tiramisu Cookies and Best Hershey Kiss Cookies for a beautiful holiday spread.
As a gift: Pack them in a decorative box or tin lined with tissue paper. They make a thoughtful homemade gift.
After dinner: Serve a couple truffles with coffee or tea for a light, sweet ending to a meal.
What Are Sugar Cookie Truffles?
Sugar cookie truffles are no-bake treats made from crushed sugar cookies mixed with cream cheese and butter, then rolled into balls and dipped in melted white chocolate. They're soft, creamy, and taste like a cross between a cookie dough ball and a truffle. You get that sugar cookie flavor without turning on the oven, which makes them ideal for busy holiday baking or when you need a quick dessert that still feels special.
Expert Tips
Soften the butter and cream cheese: Cold ingredients won't blend smoothly. Let them sit at room temperature for about 30 minutes before you start.
Don't skip the chilling step: Freezing the balls makes them firm enough to dip without falling apart. If you try to dip warm truffles, they'll just dissolve into the chocolate.
Use a toothpick if needed: If the truffle starts sliding off the fork, stick a toothpick in the bottom to help guide it. Just pull it out gently after dipping.
Add shortening gradually: Start with one tablespoon and add more if the chocolate feels too thick. You want it thin enough to coat smoothly but not so runny that it drips off.
Tap off excess chocolate: After dipping, tap the fork gently on the edge of the bowl to let extra chocolate fall off. This gives you a thin, even coating.
FAQ
What is the secret to a good sugar cookie?
The secret is using softened butter and not overmixing the dough. For truffles, starting with a good quality sugar cookie (homemade or store-bought) makes a big difference in flavor. A hint of vanilla and a touch of salt balance the sweetness perfectly.
How to turn cookies into truffles?
Crush the cookies into fine crumbs using a food processor, then mix them with a creamy binder like cream cheese and butter. Roll the mixture into balls, chill them, and dip them in melted chocolate. The key is getting the right consistency so the mixture holds together without being too sticky.
What are common mistakes when making sugar cookies?
Overbaking is the biggest one-sugar cookies should be soft in the center when you take them out of the oven. Also, using cold butter or overmixing the dough can make cookies tough. For truffles, the main mistake is not chilling them long enough before dipping, which makes them fall apart in the chocolate.
Can you freeze sugar cookie truffles?
Yes! Freeze them on a baking sheet until solid, then transfer to an airtight container. They'll keep for up to 2 months. Just thaw them in the fridge before serving, or eat them frozen for a firmer, almost fudge-like texture.
Related
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Pairing
These are my favorite dishes to serve with Sugar Cookie Truffles
Sugar Cookie Truffles
Ingredients
- 12 large sugar cookies Store-bought or homemade preferably soft
- 4 oz cream cheese softened (Helps bind the cookie mixture and adds creaminess)
- ½ teaspoon vanilla extract For added flavor depth
- 4 tablespoons salted butter softened For richness
- 1 cup powdered sugar Sweetens the mixture
- 12 oz white chocolate chips For coating the truffles
- 1-2 tablespoons shortening To thin the chocolate coating
- Holiday nonpareils sprinkles For decorating the truffles
Instructions
- Place the cookies in a food processor and pulse until they are finely crumbled.
- In a separate bowl, combine butter, cream cheese, vanilla extract, and powdered sugar, then beat until light and fluffy.
- Add half a cup of the cream cheese mixture to the crushed cookies in the food processor and pulse until combined.
- Check the texture of the cookie mixture. Add more of the cream cheese mixture until the crumbs hold together when squeezed into a ball, but aren't too sticky.
- Form the mixture into small balls and place them on parchment paper.
- Place the balls in the freezer and chill for 30 minutes.
- Meanwhile, place the white chocolate chips and shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth. Do not overheat.
- Remove the chilled cookie balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate. Roll to coat and allow the excess to drip back into the bowl.
- Place the coated truffles onto a sheet of parchment paper to set. If desired, sprinkle with holiday nonpareils immediately after placing on parchment.
- Once the chocolate has hardened, remove the truffles from the parchment paper. They are now ready to serve.
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