Sugar Cookie Truffles
Turn leftover holiday cookies into gift-worthy treats with this easy no-bake recipe. These truffles combine crushed sugar cookies and cream cheese for a dense, doughy center, coated in a unique soft white chocolate shell.
Equipment
- Baking Sheet
- Parchment Paper
- Food processor
- Microwave-safe Bowl
Ingredients
- 6 oz sugar cookies
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 12 oz white chocolate chips
Instructions
Crumbs and dough
- Crush the sugar cookies into very fine crumbs, using a food processor or a rolling pin, until the texture resembles beach sand without large chunks.
- Add three quarters of the softened cream cheese and the vanilla extract to the crumbs. Blend until the mixture forms a cohesive dough that holds together when pinched.
- Mix in fresh lemon zest (if using) to brighten the flavor of the dough.
Shape and chill
- Line a baking sheet with parchment paper. Scoop the dough and roll it into 1-inch balls, smoothing them between your palms.
- Place the balls on the parchment paper and freeze for at least 30 minutes so they become firm enough to coat.
Melt and make the soft coating
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well between each heating, until smooth.
- Stir the remaining 1 ounce of cream cheese into the warm melted chocolate until the mixture thickens into a pliable, soft dough-like consistency.
Wrap, decorate, and set
- Take a small amount of the white chocolate mixture and flatten it in your palm. Place a chilled truffle ball on top and roll between your hands until completely coated.
- Apply sprinkles immediately while the coating is still tacky, then return the truffle to the baking sheet.
- Refrigerate the truffles for 10 to 15 minutes to let the coating set completely before serving.
- Store leftovers in an airtight container in the refrigerator.
Notes
Cookie Selection: Use crunchy, store-bought sugar cookies rather than soft-baked ones. Crisp cookies create a sturdy crumb structure that binds better without becoming mushy.
Temperature Control: Do not skip the freezing step. Chilling the centers for at least 30 minutes ensures they are firm enough to withstand the warmth of the coating process without falling apart.
Avoiding Seizing: When melting white chocolate, avoid overheating by using short bursts and stirring frequently. Ensure no water comes into contact with the chocolate.
Storage Safety: Because these truffles contain cream cheese in both the filling and the coating, they must be stored in the refrigerator and should not be left out at room temperature for more than two hours.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 195kcalCarbohydrates: 22gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 15mgSodium: 85mgPotassium: 40mgSugar: 18gVitamin A: 100IUCalcium: 40mg
Tried this recipe?Let us know how it was!