Easy Sugar Cookie Truffles
Updated
Updated
You only need 4 simple ingredients to make this no-bake Sugar Cookie Truffles recipe. They are super easy and ridiculously delicious. I dare you to eat just one! I always put them on my holiday dessert tray and watch everyone flock to them.

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5 STAR REVIEW
Easy Sugar Cookie Truffle Recipe
First off, if you haven’t already made my easy sugar cookie recipe, you should. Really, truly. Do it. But also, now you have another reason to make themโthese Sugar Cookie Truffles.
Decorating sugar cookies is a must at holiday time, right? I mean, is it even Christmas if you don’t decorate cookies?! Well, these chocolate truffles have all the same flavors as a sugar cookie, but coated in chocolate and adorned with festive sprinkles. They have a soft inside, a rich outer shell, and a pop of color. So yummy!
Whenever I’ve got an excess of sugar cookies, this is absolutely the best way to use them. If there aren’t any extras, this is a good reason to bake up another batch!
Recipe Tips
- Use homemade or store bought cookies. Just make sure they’re the crunchy kind, like Pepperidge Farm, not soft ones from the bakery. Pulsing them in a food processor is the quickest, most efficient way to create crumbs. If you don’t have one, place the cookies in a Ziploc bag and use a rolling pin to crush them.
- Frosted sugar cookies. I haven’t tested these, but I bet you could. You might even be able to reduce the amount of cream cheese. Start with less and add gradually until the mixture comes together and can be rolled into a ball in the palm of your hand. Let me know if you try this and if it works or not.
- Use candy melts. I prefer candy melts (or melting wafers) over regular chocolate chips for dunking candies. Regular chips, once melted and hardened, soften at room temperature and donโt have that perfectly smooth consistency you want for a truffle. If you prefer regular chips, add 1 tbsp of coconut oil per cup of chocolate to thicken and help it harden faster. Itโs basically how I make Magic Shell.
Sugar Cookie Truffles

Ingredients
- 15 sugar cookies, hard, not soft, homemade or store-bought
- 3 oz. cream cheese, room temperature, cut into cubes
- 1 tsp vanilla
- 2 cups candy melts, (any color!)
- nonpareils or sprinkles, for finishing (optional)
Instructions
- Line a baking sheet with parchment and set aside.
- Place the cookies in the bowl of a food processor and pulse until they turn into fine crumbs. Add in the cream cheese and vanilla, process again until well combined, and the mixture can be pressed together without crumbling. If the dough mixture is a bit dry, you can add a teaspoon or two of milk to firm it up so you can roll it into balls.
- Using a small cookie scoop, form dough into 1-inch balls; place on the baking sheet.
- Transfer the baking sheet to the freezer for about 20 minutes, or until firm.
- Melt the chocolate candy melts according to package directions, until melted and smooth.
- Using a fork, dunk the truffle balls, one at a time, into the chocolate and coat fully. Tap the fork on the side of the bowl to let any excess chocolate drip off, then place back onto the lined baking sheet. (Use a toothpick to help slide the ball off onto the sheet, if necessary.)
- Add nonpareils (if using) immediately after dipping each ball.
- Place in the refrigerator to set. Then remove from fridge at least 30 minutes before serving.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
How to Make Sugar Cookie Truffles Step by Step

Gather your ingredients: Gather all your ingredients and line a baking sheet with parchment and set aside.

Make the cookie crumbs: Place 15 sugar cookies in the bowl of a food processor and pulse until fine crumbs form. Add 3 oz. cream cheese and 1 tsp vanilla, process again until well combined, and the mixture can be pressed together without crumbling. If the dough mixture is dry and doesn’t come together, add a teaspoon or two of milk to firm it up so you can roll it into balls.

Shape into balls and chill: Using a small cookie scoop, form the dough into 1-inch balls and place them on the baking sheet.
Place the baking sheet in the freezer for about 20 minutes, or until the dough is firm.

Coat the dough balls: Melt 2 cups of chocolate candy melts according to package directions, until smooth.
Using a fork, dunk the truffle balls, one at a time, into the chocolate and coat fully. Tap the fork on the side of the bowl to let any excess chocolate drip off, then place it back onto the lined baking sheet. I like to use a toothpick to help slide the ball off onto the sheet.
Add nonpareils (if using) immediately after dipping each ball. Place in the refrigerator to set.

Serve: Remove from the fridge at least 30 minutes before serving. Enjoy!
How to Store Cookie Truffles
Store leftovers in an airtight container in the fridge for up to 1 week.
To freeze, coat in the chocolate and allow them to set completely, then layer them between sheets of parchment paper in an airtight, freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before serving. (I don’t recommend freezing these before coating in the chocolate because the truffles will dry out and crumble.)

What to Serve With Cookie Truffles
For me, preparing the dessert tray for the holidays is the best part of the food preparation. This sugar cookie truffle recipe is one of my go-to no-bake options, along with my Bailey’s chocolate truffles and Oreo truffles. I’ll also add a few season-inspired cookies, like Christmas Italian cookies and gingerbread cookies to make sure the kids are happy.










These were fun to make! My kids loved them. Nice soft texture and delicious taste.