Sugar Cookie Truffles are no-bake treats that taste like the classic cookie we all love. Perfect for any holiday, these sweet truffles are great all year round.
Truffles are such fancy treats. On the surface they might seem a bit intimidating to make, but I am here to ease that fear. My Sugar Cookie Truffles are sweet and rich, yet they are so simple to make. This recipe is perfect for any holiday that is around the corner. You can decorate and customize these in so many ways.
WHY ARE THESE TRUFFLES SO EASY TO MAKE?
This recipe is fantastic because you can have a classy tray of desserts ready to serve with only 4 ingredients. Can you believe that?! No labor of love for this dessert, only love laboring as little as possible.
Set out the cream cheese in advance to become room temperature. This makes the mixing so much easier. Blend together with crushed sugar cookies and vanilla extract and your truffle filling is ready to scoop and chill!
WHAT COOKIES SHOULD I USE FOR THE TRUFFLES?
I highly recommend using dry or hard sugar cookies. This gives the truffle filling more texture and body. I like to use Pepperidge Farm Sugar Cookies. They are the perfect consistency for these truffles. If you have a little extra time, and want to plan ahead a few days, try making a batch of The Best Sugar Cookies and let them sit out for a few days before using in this recipe.
WHAT DO I COAT THE TRUFFLES IN?
The outside coating for the truffles is equally as simple to make as the filling. All you need is a pack of Ghirardelli Chocolate Melting Wafers. This is where the fun and creativity come into play! Try using milk chocolate or white chocolate wafers depending on the holiday or occasion. Throw a little food color dye into the white chocolate wafers to theme them for any holiday!
The sprinkles you choose to add on top can also help your holiday theme come to life! Red is what I chose to do for Valentine’s Day. Red and green for Christmas would be wonderful, and maybe purple and orange for Halloween?! The options are limitless!
ENJOY THIS RECIPE? HERE A FEW MORE OF MY FAVORITE LITTLE SWEET TREATS!
Oreo Truffles – Bite sized desserts that have a sweet Oreo cookie and cream cheese filling.
Twix Cookies – Crispy and buttery thumbprint cookies with a caramel topping and chocolate drizzle.
S’mores Cups – Graham cracker cups with fluffy marshmallow filling and chocolate drizzle.
Texas Sheet Cake Bites – Mini chocolate cakes with a smooth and decadent chocolate frosting.
Sugar Cookie Truffles
- 30 sugar cookies (I use two 5-ounce bags of the Pepperidge Farm sugar cookies) (if using homemade sugar cookies they need to be a few days old. Hard sugar cookies work best.)
- 6 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 to 2 bags (10 ounces) white chocolate melting wafers (I use the Ghirardelli brand)
- sprinkles optional
- Place the cookies in a food processor or blender. Blend until they are fine crumbs. Add the cream cheese and vanilla. Blend again until combined. It will resemble cookie dough.
- Line a large baking sheets with parchment paper. Scoop dough balls with a small cookie scoop then roll into balls. Place on prepared baking sheet.You should get 22 truffles total. Freeze for 30 minutes or until firm.
- Melt chocolate wafers according to package directions until smooth.Dip each frozen ball into the melted chocolate using a fork; let excess chocolate drip off then place onto baking sheet. Add sprinkles immediately after dipping before the chocolate sets. Place truffles in the fridge until ready to serve. Keep any leftovers stored in the fridge for up to 5 days.
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