Introduction

These Sugar Cookie Truffles are a delightful twist on classic sugar cookies, combining their sweet crunch with a creamy, rich filling and a smooth vanilla coating. Perfect for holidays or any special occasion, they’re as fun to make as they are to eat.

The image shows a close-up of round dessert balls arranged together on a white marbled surface. Each ball has a smooth, light beige outer coating with thin white drizzle lines running over the top. On top of each ball, there are small red, green, and a few pale pink round sprinkles clustered near the center. One ball is placed in the middle front, with a bite taken out of it, revealing a crumbly, light beige interior texture. The pieces are evenly sized, creating a neat and festive look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10–12 whole sugar cookies (store-bought crisp cookies recommended)
8 oz full-fat cream cheese, well softened to 68°F
Vanilla melting wafers for coating
Holiday sprinkles, as desired

Instructions

Step 1: Prepare your workspace by lining a large baking sheet with parchment or wax paper.
Step 2: Place the sugar cookies in a food processor and pulse in 10-second bursts until they form very fine crumbs, similar to sand.
Step 3: Transfer cookie crumbs to a large mixing bowl. Add the softened cream cheese and mix first with a spoon, then use clean hands to combine thoroughly until the mixture holds together when pressed.
Step 4: Scoop out 1 tablespoon portions and roll each between your palms into smooth spheres. Arrange them on the prepared baking sheet.
Step 5: Freeze the cookie balls for 15–20 minutes until firm to the touch.
Step 6: Melt the vanilla coating wafers in a microwave-safe bowl at 50% power, heating in 30-second intervals and stirring between each until smooth.
Step 7: Prepare your dipping tools by breaking the middle tines off a plastic fork and having a toothpick ready for handling the truffles.
Step 8: Working with 4–5 chilled balls at a time, dip each truffle into the melted coating, fully submerging it using the fork. Lift and gently tap 3–4 times to remove excess coating, scrape the bottom of the fork on the bowl’s edge, then slide the truffle onto the parchment paper using the toothpick. Immediately add sprinkles before the coating sets.
Step 9: Refrigerate dipped truffles for 5 minutes between batches to set the coating.
Step 10: For decoration, transfer any remaining coating to a zip-top bag, snip a corner, and drizzle over the set truffles.

Tips & Variations

For a dairy-free version, substitute cream cheese with a dairy-free alternative using the same quantity.
Try shortbread or gingersnap cookies instead of sugar cookies, keeping the crumb volume consistent.
Use dark or milk chocolate melting wafers instead of vanilla for a different coating flavor while maintaining the same dipping properties.

Storage

Store the truffles in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature a few minutes before serving. Reheat is not recommended as it can affect the coating’s texture.

How to Serve

A group of creamy, round white truffles covered with smooth white chocolate is arranged closely together on a white marbled surface. Each truffle is decorated with thin white chocolate drizzles that create vertical lines down the sides, topped with small red and green round sprinkles scattered over the top. One truffle is cut in half and placed on top of another, showing a crumbly, pale beige inside texture that contrasts with the smooth outer coat. The shiny, festive look of the truffles gives a sense of soft sweetness and delicate richness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookies for this recipe?

Yes, homemade sugar cookies can work well if they are crisp and bake to a firm texture. Just be sure to let them cool completely and dry slightly for best crumb consistency.

What if I don’t have a food processor?

You can place the cookies in a heavy-duty plastic bag and crush them with a rolling pin until fine crumbs form, but a food processor will give the most consistent texture.