No-bake sugar cookie truffles made with only 4 ingredients! An easy and delicious treat for the holidays that is super easy to make.
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Easy Sugar Cookie Balls
I don’t know about you, but this time of year I love making sugar cookies, truffles, fudge and just about any other treat! Now combine my love of sugar cookies and truffles to make these yummy treats. Talk about the ultimate holiday dessert!
These sugar cookie truffles are made with crushed sugar cookies, cream cheese and vanilla. They are then dipped in white chocolate and have sprinkles added to make them festive. You could also use a milk chocolate coating with them, but I think the white and red coating is more fun for the holidays.
4 Simple Ingredients
- Sugar cookies: Make sure to use hard (not soft) sugar cookies. I used store bought for this post (the Pepperidge Farm ones) because they had the right texture, but I’ve also used homemade shortbread cookies that were a few days old.
- Cream cheese: Make sure it’s softened. I let mine sit out on the counter for about 30 minutes to an hour before getting started.
- Vanilla: The boost of vanilla flavor pairs perfectly with the sweetness from the sugar cookies and tang from the cream cheese.
- Chocolate: It’s important to use high quality chocolate. I love using melting wafers for dipping. I don’t love melting down white chocolate chips for these…it never seems to have that super smooth consistency that I’m looking for. I also used these red candy melts from Wilton to get the bright red color.
How to Make Sugar Cookie Truffles
- BLEND. Start by blending the cookies in a blender or food processor. You want them to turn into super fine crumbs. Add the cream cheese and vanilla and pulse until the mixture is combined.
- ROLL. Scoop out the mixture with a small cookie scoop or spoon and roll into balls. Place on a parchment lined baking sheet and freeze until firm (usually takes about 20 minutes).
- DIP. Melt the chocolate until smooth, then place the truffle on a fork and dip into the bowl of melted chocolate. Tap the fork on the side of the bowl to remove any excess chocolate. Then place on the baking sheet and immediately add sprinkles while the chocolate is still wet. Work fast…they harden quickly!
Tips for Success
- A smooth finish. The trick to get the chocolate to look smooth is to 1. dip fast and 2. use a fork and tap the truffle on the edge of the bowl to remove any excess. Once I place them on the wax paper, I also like to use a tooth pick to draw a circle around the truffle so it doesn’t keep the splatters.
- Work fast. The chocolate hardens quickly, so make sure to add any extra toppings immediately after dipping. We love adding sprinkles, but you could also add colored sanding sugar, crushed peppermint or a drizzle of chocolate.
- Refrigerate until serving. These truffles are best if refrigerated until serving. You don’t want the cream cheese to spoil and they also hold their shape better this way.
- Variations. As a variation, you could replace the sugar cookies with any other type of hard cookie (vanilla wafer cookies, golden Oreos, gingersnaps).
- Extra festive. To make them even more festive, you can mix a few sprinkles into the cookie mixture.
To freeze, simply place in a freezer bag or container and store in the freezer for up to 2 months. I like to flash freeze mine first for about 30 minutes on a baking sheet before adding to the bag or container.
This way they won’t stick together. You can enjoy them frozen or let thaw in the fridge.
More Truffles You’ll Love
Sugar Cookie Truffles
- 12-15 sugar cookies (I use the 5 ounce bag of Pepperidge Farms)
- 2-3 ounces cream cheese (softened)
- ½ teaspoon vanilla extract
- 1 ½ cups chocolate melting wafers
Optional: sprinkles for decorating
- Place the cookies in a blender or food processor and blend until they have turned into fine crumbs.
- Add in the cream cheese and vanilla and pulse until it has combined. It the mixture is to firm, you can add in an extra ounce.
- Line a baking sheet with parchment or freezer paper. Using a small cookie scoop or Tablespoon, scoop out the dough and roll into balls. Then place onto the baking sheet. Freeze for about 20 minutes, or until firm.
- Melt the chocolate in a microwave bowl for 1 minute. Stir until smooth and melt for an additional 15-30 seconds if needed.
- Dip the truffle balls into the chocolate using a fork. Tap the fork on the side of the bowl and then place back onto the lined baking sheet. Use a toothpick to help slide the ball off onto the pan.
- Add sprinkles immediately after dipping each ball. Place in the refrigerator until ready to serve.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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