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 only eat one! Put them on a holiday dessert tray and watch everyone flock to them.
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 them – these Sugar Cookie Truffles.
Sugar Cookie Truffle Recipe
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!
If you’ve got an excess of sugar cookies, this is absolutely the best way to use them. If there aren’t any extras, now you have an excuse to bake up another batch!
- Sugar Cookies: the star ingredient in these Sugar Cookie Truffles. Make sure they’re crunchy, not soft, so they’re able to crumble. My homemade easy sugar cookie recipe is perfect for these.
- Cream cheese: this is needed to bind the dough together and make solid truffles. Plus, it adds richness and creaminess.
- Vanilla extract: for an additional splash of flavor.
- Candy melts: for a smooth, rich outer shell. Use any color.
- (optional) Sprinkles: use sprinkles or nonpareils, and any color to suit your occasion.
- Sugar cookies: my easy 3-ingredient sugar cookies that have been sitting out for a couple days work wonderfully in these truffles. You can also use store-bought, but make sure they’re the crunchy kind like Pepperidge Farm, not soft ones from the bakery. Soft cookies won’t work for the proper consistency needed. Grinding them up in a food processor is the quickest, most efficient way to create crumbs, but if you don’t have one, place the cookies in a ziploc bag and use a rolling pin to crush them.
- Can I used frosted sugar cookies? I haven’t tested this, but I bet you could. In fact, you might even be able to reduce the amount of cream cheese called for. Start with less and keep adding 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.
- Crumbly dough: if for some reason the dough mixture is a bit dry, you can add in a teaspoon or two of milk to firm it up so you can roll them into a balls.
- Forming the truffle balls: using a small cookie scoop is best for ease and truffle uniformity. Chilling the cookie dough balls before dunking in the melted chocolate helps them maintain their shape.
How to Make the Chocolate Look Smooth
Using Candy melts: I prefer candy melts (or melting wafers) over regular vanilla chocolate chips for dunking most candies. Regular chips, once melted and hardened, tend to soften at room temperature and also don’t have that perfectly smooth consistency you want for a chocolate truffle. If you prefer using vanilla baking chips, stir in a little bit of coconut oil, which will help thicken it up and harden faster. It’s basically how I make Magic Shell! You’ll need about 1 tablespoon coconut oil per 1 cup of chocolate.
Coating/Dunking: Place a chilled ball of dough on top of a fork and dunk/coat fast, then tap the truffle on the side of the bowl to allow any excess chocolate to drip off. Transfer to parchment paper and use a toothpick to nudge it into place.
How to Store Cookie Truffles
Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 1 week.
Can I freeze cookie truffles? Yep! 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.)
Watch them Being Made
Other Holiday Candy Recipes to Make!
Sugar Cookie Truffles
- 15 sugar cookies hard, not soft (homemade or store bought. See note.)
- 3 ounces cream cheese , room temperature, cut into cubes
- 1 teaspoon vanilla
- 2 cups candy melts (any color!)
- nonpareils or sprinkles , for finishing (optional)
- 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 mixture can be pressed together without crumbling.
- 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