Sugar cookie truffles are a four-ingredient no-bake recipe that uses sugar cookies, cream cheese, white chocolate and sprinkles. A recipe video, step-by-step photos and helpful tips are included!
This post was originally published October 2016. It was updated September 2019.
November is here, which means it’s time to start thinking about Christmas (it will be here before you know it!). I’m kicking off the holiday baking with one of my most popular recipes—sugar cookie truffles.
These little truffles are sugar cookies rolled up into balls of Christmas goodness. The recipe uses only four ingredients: sugar cookies (duh), cream cheese, white chocolate and sprinkles. It’s the perfect recipe to try when you have leftover cookies!
Sugar cookie truffles ingredients
Sugar cookie truffles have to be the easiest recipe on my website. All you need are sugar cookies, cream cheese, melting wafers and sprinkles! These are the white chocolate melting wafers I use and they are usually found in the baking aisle at your local grocery store. Candy melts work well too and, depending on the holiday, you can use any color sprinkles.
Can I use store bought sugar cookies?
Yes! If you use store bought sugar cookies, buy the hard, crunchy kind like these from Pepperidge farm. Soft cookies will not work for the consistency of truffles.
If you have time to bake cookies, I highly suggest using my cut-out sugar cookie recipe. You don’t need to chill the dough and you can decorate any leftover cookies or save them to make more truffles!
How to make sugar cookie truffles
It’s really easy to make cookie truffles. In a food process, grind the sugar cookies until fine crumbs form. I have this food processor and it works like a charm every time. If you don’t have a food processor, you can place the cookies in a ziplock bag and use a rolling pin to crush the cookies.
Add cream cheese and pulse again until the “dough” comes together. If the dough is still dry, try adding a teaspoon or two of milk. Use a cookie scoop to scoop the “dough” into 1-inch balls. Roll and put on a parchment-lined cookie sheet.
Freeze the cookie truffles! This step is a life saver. Putting the truffles in the freeze for 15 or so minutes will solidify them making them easier to dip in the melted white chocolate.
How to melt white chocolate
White chocolate can be finicky. I usually buy melting wafers at the grocery store (they’re found in the baking aisle). Place wafers in a microwave-safe bowl and melt in the microwave at 50% power level for 30 seconds. Stir the chocolate and microwave again for 20 seconds at 50% power level. Continue until chocolate is smooth.
You can do this process with normal white chocolate chips, however I suggest adding a tablespoon of shortening or coconut oil to help thin out the consistency of the chocolate. Never add water to melted chocolate (see more tips for melting chocolate here). While you are dipping the truffles, the chocolate may begin to thicken and harden. If so, return the chocolate to the microwave for an additional 20 seconds and continue working.
Dipping tools come in hand for dipping candies/truffles in chocolate. This is the set I own and they are a lifesaver. If you dont have dipping tools, place the sugar cookie truffle on a fork to dip and then use a toothpick or knife to remove excess chocolate off the bottom. Place on prepared cookie sheet.
Can I freeze cookie truffles?
Yes! I suggest freezing them after you coated them in white chocolate. If you freeze them before dipping them in chocolate, the truffles will dry out and become crumbly. In an airtight container, layer and stack the sugar cookie truffles between sheets of parchment paper so they don’t stick together. Freeze for up to one month. Defrost in the refrigerator when you are ready to serve. I also like making my Oreo truffles ahead of time and freezing them.
More sugar cookie recipes…
We all like our sugar cookies now don’t we? Otherwise you wouldn’t be here 😉 Here are a few of my favorite sugar cookie recipes along with a few others from bloggers I love!
- Easy cut-out sugar cookies
- Frosted sugar cookie bars
- Chewy sprinkle sugar cookies
- Sugar cookie dough cake
- Sugar cookie ice cream
Enjoy this sugar cookie truffle recipe! You and your friends will love it. Be sure to tag @ifyougiveablondeakitchen on social media so I can see your creations!
Sugar Cookie Truffles
- 2 cups (200 g) or 12 sugar cookies¹ about 2 1/2 in diameter
- 4 tablespoons (2 oz or 57 g) cream cheese, room temperature
- 2 cups white chocolate melting wafers, or candy melts
- Sprinkles for decoration
- Line a cookie sheet with parchment paper and set aside.
- Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.2
- Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes.
- While the truffles freeze, melt white chocolate in a medium bowl according to instructions. See notes below for tips on melting chocolate.3
- Remove the cookie truffles from refrigerator. Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining truffles. Store in an airtight container in the fridge for up to a week or in the freezer for up to one month.4
- Preferred sugar cookies: Use hard sugar cookies, not soft. I suggest using my cut out sugar cookie recipe or buying Pepperidge Farm sugar cookies at the store.
- Crumbly dough: If the sugar cookie truffle dough is not firm enough to roll into balls, add a teaspoon or two of milk.
- Melting chocolate: Use melting wafers or candy melts. Microwave at 50% power level in 30 second intervals until chocolate is melted and smooth. Never add water to melted chocolate. If you need to thin out the chocolate, add a tablespoon of shortening or coconut oil. See more tips for how to melt chocolate here.
- Freezing cookie truffles: Truffles can be frozen up to a month in advance. I suggest dipping them in chocolate before freezing for storage. Layer them between sheet of parchment paper in an airtight container. Defrost them in the refrigerator before serving.
- Suggested tools: Food processor, cookie scoop, baking sheet, dipping tools.
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