SUGAR COOKIE TRUFFLES
Sugar cookie truffles are so easy to make with only 4 ingredients. Crushed up whole sugar cookies, cream cheese, vanilla melting wafers, and Christmas red & green sprinkles are all you need for these cute little delicious Christmas treats.
I have some tips and tricks so you too can get the perfect white vanilla coating on the outside of the truffle. Which is always the trickiest part about making truffles! At least in my experience.
INGREDIENTS NEEDED FOR SUGAR COOKIE TRUFFLES RECIPE
All you need is 4 ingredients for this sugar cookie truffle recipe. They are so simple to make too with some store bought sugar cookies! That's what I always use and it saves so much time. No need to make your own sugar cookies (unless you have extras of course).
- 10-12 whole sugar cookies (unfrosted) - I go to the bakery area of the grocery store and just pick up a pack of sugar cookies. I actually prefer the store bought cookie because they tend to be crunchier which does well with the cream cheese when you're trying to form them into balls.
- Cream Cheese - For best taste and texture use the real, full fat cream cheese. Yes you could use reduced fat cream cheese but I think the real stuff tastes better.
- Vanilla Melting Wafers - This is the #1 tip for this recipe. Don't use white chocolate chips or a white chocolate baking bar. Real white chocolate tends to seize up really quickly which makes it hard to get that nice smooth coating on all the truffles. Use vanilla melting wafers. You can get them in the Wilton brand (usually by the cake decorating stuff in the store) or Ghirardelli makes a 10 ounce back of vanilla melting wafers which is what I use.
- Christmas Sprinkles - Change up the sprinkles for any Holiday! I love making these for Valentine's Day as well and using the pink, red, and purple mix of sprinkles.
TIPS & TRICKS
- Use a plastic fork with the two middle prongs broken off to dip the truffles. This is one of the best ways to dip truffles and I highly recommend doing it.
- Use the vanilla flavored melting wafers! Don't use white chocolate chips because they will seize up quickly and they don't yield that smooth, perfect looking coating on the outside of the truffle. It's also called 'almond bark' or 'melting wafers'. You will find it in the baking aisle by the chocolate chips usually at the top shelf.
- You can use leftover sugar cookies or buy some cookies at the store. I actually prefer the store bought cookies because they are crispier which holds up better with the cream cheese.
- That extra drizzle on top of the truffles is optional but you will have leftover anyways so I always like to do it.
TRY THESE OTHER SUGAR COOKIE RECIPES
Sugar Cookie Bars - Made in a sheet pan so they serve a crowd! Change up the frosting color and sprinkles for any Holiday or occasion.
Perfect Sugar Cookies - They really are perfect! Thick, hold their shape, and so soft and yummy.
Sugar Cookie Dip - Everything you love about soft-baked frosted sugar cookies but in dip form! This stuff is crazy good!
Sugar Cookie Truffles
- 2 cups crushed sugar cookies about 10-12 sugar cookies
- 4 ounces cream cheese softened
- 1 bag (10 oz) vanilla flavored melting wafers
- red & green sprinkles
- Line a cookie sheet with parchment paper or tin foil.
- Put the sugar cookies into a food processor (or do as many as you can fit) and pulse until it's really fine crumbs. * If you don't have a food processor or food chopper you could put the cookies into a gallon-sized Ziploc bag and crush them with a meat pounder or something else heavy. You want the cookies in really fine crumbs so it's best to use a food processor OR just make sure you crush them really well if you're doing it by hand.
- Add the sugar cookie crumbs and softened cream cheese into a mixing bowl. Use a spoon to combine it together really well. * I use a spoon first and then use my clean hands to really mix up and make sure it's combined well.
- Take about 1 tablespoon of dough (or smaller if you prefer) and roll it into a ball and place it on the prepared cookie sheet. Place the truffle balls into the freezer for 10 minutes.
- While truffles are in the freezer prepare the coating. Microwave the melting wafers, in a microwave safe bowl or measuring cup, according to package directions. It should be about 2 minutes cook time, at 50% power, stirring every 30 seconds. * I place the melting wafers into a 2-cup glass measuring cup.
- Use a plastic fork with the two center prongs broken off to dip the truffles. Working one truffle at a time, place it in the melted wafers and coat it completely, tap the fork against the side of the bowl to let any excess come off, and then put it back on the cookie sheet. Repeat with the remaining truffles. * It helps to use a toothpick to help glide the truffle off of the fork onto the cookie sheet.
- Place the coated truffles back in the freezer for 5 minutes.
- Take the extra melted wafers and put it into a Ziploc sized bag. Cut a small corner off and drizzle it over the truffles and then immediately sprinkle some sprinkles over the truffle.
- Store the truffles in the fridge until ready to serve or eat. Store leftovers in the fridge as well.