Sugar Cookie Truffles (2024)

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Sugar cookie truffles are a three-ingredient no-bake recipe that uses sugar cookies, cream cheese and white chocolate (plus, sprinkles as an option). A recipe video, step-by-step photos and helpful tips are included!

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!

Table of Contents

Why this recipe works

Sugar cookie truffles have to be the easiest recipe on my website because it requires only three ingredients: sugar cookies, cream cheese and melting wafers (sprinkle are optional) This recipe works because it uses sugar cookies that are not soft and chewy. This helps the cookies adhere to the cream cheese and form solid truffles. The recipe also requires a short freezing time so it is easier to dip the truffles in white chocolate. 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.

How to Make Sugar Cookie Truffles

It’s really easy to make cookie truffles. It only takes 4 steps!

Crush sugar cookies: Use a food processor to 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.
Mix in cream cheese: 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.
Form truffles: 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 for 15 minutes.
Dip in white chocolate: Melt white chocolate (or candy melts). Dip truffles in the melted chocolate, place on parchment paper and add sprinkles if desired.

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). 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. I own a set 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.

Frequently Asked Questions

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.

Get the Recipe: Sugar Cookie Truffles

Yield: 18 sugar cookie truffles

Prep Time: 15 minutes mins

Chill Time: 15 minutes mins

Ingredients

▢ 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

Instructions

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

Notes

Preferred sugar cookies: Use hard sugar cookies, not soft. I suggest using my cut out sugar cookie recipe or buying Pepperidge Farm sugar cookiesat 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.

Serving: 1truffle, Calories: 80kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Sodium: 38mg, Sugar: 8g

Author: Haley D Williams

Course: Dessert

Cuisine: American

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