Description
Delicious and easy-to-make Sugar Cookie Truffles are a creamy, bite-sized treat made from crumbled sugar cookies blended with cream cheese, then dipped in smooth white chocolate and optionally decorated with sprinkles. Perfect for parties, holidays, or whenever you want a sweet, no-bake dessert.
Ingredients
Scale
Truffle Base
- 30 sugar cookies (use two 5-ounce bags of Pepperidge Farm sugar cookies)
- 6 ounces cream cheese, softened
- 2 teaspoons vanilla extract
Coating
- 1 to 2 bags (10 ounces) white chocolate melting wafers (Ghirardelli brand recommended)
- Sprinkles (optional)
Instructions
- Prepare Cookie Crumbs and Dough: Place the sugar cookies in a food processor or blender and blend until they become fine crumbs. Add the softened cream cheese and vanilla extract, then blend again until the mixture resembles cookie dough.
- Form Truffle Balls: Line a large baking sheet with parchment paper. Using a small cookie scoop, portion the dough and roll each into balls. Arrange the balls on the prepared baking sheet. You should get approximately 22 truffles. Freeze for 30 minutes or until firm.
- Dip in Melted Chocolate: Melt the white chocolate wafers according to the package instructions until smooth. Using a fork, dip each frozen truffle ball into the melted chocolate, letting excess drip off before placing them back onto the parchment-lined baking sheet. Add sprinkles immediately if desired, before the chocolate sets. Refrigerate the truffles until ready to serve. Store leftovers in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese is softened to blend smoothly with the cookie crumbs.
- Freeze the truffle balls well before dipping to help the coating set properly and prevent melting.
- Use high-quality white chocolate wafers for the best taste and melting consistency.
- Add sprinkles immediately after dipping while the chocolate is still wet for easy adhesion.
- Store truffles in an airtight container in the fridge for up to 5 days to maintain freshness.
