Can I use store-bought sugar cookies?

Absolutely! Store-bought or bakery sugar cookies make this recipe even quicker—just be sure they’re not overly hard, as softer cookies blend more easily and create a better texture.

Do I need a food processor?

No food processor? No problem. Place cookies in a large zip-top bag and crush with a rolling pin. Then, mix everything by hand or with a sturdy spatula.

Can these be made ahead for parties or holidays?

Definitely! You can shape and freeze the truffle centers days in advance. Dip and decorate them the day you plan to serve for best results.

Is it possible to use other types of chocolate for coating?

Of course! If you love dark or milk chocolate, use that instead of white. Just be sure to melt the chocolate gently for the smoothest coating.

Sugar Cookie Truffles Recipe

Description

These Sugar Cookie Truffles are a delightful no-bake treat made with crushed sugar cookies, creamy cream cheese, and a hint of vanilla. Dipped in smooth white chocolate and topped with festive sprinkles, they are the perfect easy dessert for holidays, parties, or any sweet craving.

Ingredients

Units Scale

Base

2 cups (about 7 ounces) sugar cookies
4 ounces cream cheese, room temperature
1 teaspoon vanilla extract

Coating

2 cups white chocolate chips
2 teaspoons vegetable oil
Sprinkles, for decoration

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Instructions

Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside. This will prevent the truffles from sticking and make cleanup easier.
Make Cookie Crumbs: Place the sugar cookies in a food processor and grind until they become fine crumbs with no large chunks remaining.
Add Cream Cheese and Vanilla: Add the cream cheese and vanilla extract to the cookie crumbs. Blend until fully combined and the mixture holds together when pressed, about 1 to 2 minutes.
Shape the Truffles: Use a tablespoon to scoop and portion the mixture. Roll into balls about 1 to 1 1/2 inches in diameter. Place the balls onto the prepared baking sheet.
Freeze the Truffles: Place the baking sheet with truffles in the freezer for 15 minutes to set and firm up the mixture for easy dipping.
Melt White Chocolate: While truffles chill, combine the white chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
Coat the Truffles: Dip each chilled truffle into the melted white chocolate using a fork. Tap the fork gently against the bowl to let any excess chocolate drip off.
Add Sprinkles: Place the coated truffles back onto the parchment-lined sheet and immediately garnish with sprinkles before the chocolate sets.
Let Set and Serve: Allow the chocolate coating to harden completely at room temperature or in the refrigerator before serving and enjoying.

Notes

For the best results, use crisp sugar cookies instead of soft or chewy ones.
Truffles can be stored in an airtight container in the refrigerator for up to one week.
You can substitute the white chocolate with milk or dark chocolate if desired.
Decorate with colored sprinkles to match the season or occasion.

Nutrition

Serving Size: 1 truffle
Calories: 180
Sugar: 15g
Sodium: 70mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg