Introduction

Sugar Cookie Truffles are a delightful treat combining the buttery crunch of sugar cookies with creamy cream cheese, all coated in a smooth vanilla shell. These bite-sized sweets are perfect for holidays or any occasion that calls for something sweet and festive.

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)
8 oz full-fat cream cheese, well softened to 68°F
Vanilla melting wafers for coating
Holiday sprinkles (optional, for decoration)

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 become very fine crumbs, resembling sand in texture.
Step 3: Transfer the 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 tablespoon portions and roll them between your palms to form smooth spheres. Arrange them on the prepared baking sheet.
Step 5: Chill the balls in the freezer for 15-20 minutes, or 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 transferring truffles.
Step 8: Working with 4-5 chilled truffle balls at a time (keep the others frozen), submerge each ball completely in the melted coating using the fork. Lift it out, tap gently 3-4 times to remove excess, scrape the bottom of the fork against the bowl, and slide the coated truffle onto the parchment with the toothpick. Add sprinkles immediately before the coating sets.
Step 9: Place dipped truffles in the refrigerator for 5 minutes between batches to set the coating.
Step 10: For a decorative touch, put any remaining coating into a zip-top bag, snip a small corner, and drizzle over the set truffles.

Tips & Variations

Use dairy-free cream cheese alternatives to make these truffles suitable for dairy-free diets without changing the measurement.
Try using shortbread or gingersnap cookies instead of sugar cookies, ensuring you use an equal volume of crumbs for best results.
Swap vanilla melting wafers with dark or milk chocolate wafers for a different flavor, but keep the same dipping method for best coating results.

Storage

Store the finished truffles in an airtight container in the refrigerator for up to 5 days. To reheat, let them come to room temperature briefly for the best texture before serving.

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 make these truffles ahead of time?

Yes, the truffles can be made a few days in advance and stored refrigerated in an airtight container. They hold well for up to 5 days.

What if I don’t have a food processor?

You can place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground, then proceed with the recipe as directed.