Sugar Cookie Truffles (No-Bake)
Enjoy your favorite sugar cookies in one delicious truffle bite!
Who else loves sugar cookies? Well, I’ll be honest, they only recently came into my life after my husband requested some sugar cookie truffles.
After hubby tasted my Gingerbread Cookie Truffles, he decided he wanted his favorite cookies in truffles format as well and so here we are.
Luckily for me, these no-bake desserts are so super easy to prepare and make.
And if a no-bake recipe wasn’t easy enough, these yummy truffles only require 3 basic ingredients.
In my local area, they only sell frosted sugar cookies so I purchased those and scraped off most of the icing. I left a little green so that my dough would have a nice light green festive color to contrast the ruby-red exterior.
You can easily add a touch of food coloring if you want to give your dough a specific color.
Sugar Cookie Truffles Ingredients
- Sugar cookies
- Cream cheese
- White chocolate wafers (melting candy)
- Crushed candy cane, sprinkles (optional)
Sugar Cookie Truffles Preparation
- Grind up your sugar cookies in your food processor. This process will only take a few seconds.
- Add your cream cheese to the food processor and blend again. My machine stops after a few seconds once everything is combined into a lump.
- Take out your mixture and knead it in your hands for a few seconds to make sure everything is nice and combined.
- Take about a tablespoon worth of dough and using the palms of your hands make circular motions to form your cookie dough into bite-size cookie balls (this recipe should yield roughly twelve 1-inch cookie balls).
- Place your balls of dough onto a lined cookie tray and place the tray in the freezer for about 30 minutes to harden your cookie truffles.
- When your truffles have hardened, start melting your chocolate as per the packaging’s instructions.
- Add one cookie ball at a time into the melted chocolate. Use your instrument of choice to do this process. I like using a small spoon to pour the chocolate over my cookie ball and then use my fork to scoop out the truffle. By using the fork, you can then gently shake the fork to allow any extra chocolate to drip off.
- Place your coated truffle on your lined cookie sheet and immediately add your sprinkles or cookie crumble (don’t wait, the chocolate dries quickly).
Tip: No food processor? Grind up your cookies using your rolling pin and a ziplock bag. Then place in a bowl & add in your softened cream cheese and mix well. Don’t be shy to use your clean hands to fully incorporate the cream cheese.
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Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com