Sugar Cookie Truffles

Prep Time 5 minutes
Total Time 5 minutes
Servings 18 truffles
Author Haley D. Williams


  • 12 sugar cookies about 2-inches in diameter
  • 3 tablespoons cream cheese room temperature
  • 2 cups white chocolate for melting or candy melts
  • Sprinkles for decoration


  1. 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 a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.
  3. In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate.)
  4. Remove the cookie balls from refrigerator. Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls. Store in an airtight container in the fridge for up to a week.

Recipe Notes

If the sugar cookie truffle dough is not firm enough, add another tablespoon of cream cheese.