Sugar Cookie Truffles
Sugar Cookie Truffles are made with crushed sugar cookies, cream cheese, and vanilla melting wafers for a perfectly smooth coating. Only 4 ingredients needed for this delicious truffle recipe.
Servings 23 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.
Vanilla Melting Wafers : Do not use white chocolate chips as they are not the same thing! You want the vanilla melting wafers (Ghirardelli brand) or sometimes called almond bark. You will find these with the chocolate chips OR you can find them by the Wilton brand in the cake decorating aisle.
Tip : It's easiest to use a plastic fork with the two middle prongs broken off to dip the truffles and then use a toothpick to help guide the truffle off of the fork once it's been coated.
Sugar Cookies : I just buy some from the bakery at the grocery store but feel free to use leftover sugar cookies if you have them. You need 2 cups of crushed sugar cookies which is equal to about 10-12 sugar cookies (not frosted!).
Sprinkles : The melting wafers dry pretty quickly so you want to only drizzle a few of the truffles and then immediately put sprinkle on it while it's still wet. If you are not doing the glaze on top of the truffles them immediately sprinkle the sprinkles on the truffle after dipping it.
Cream Cheese : Make sure this softened well so it's easy to mix in with the sugar cookie crumbs. I put mine in the microwave for about 20 seconds to make sure it's nice and soft.
Calories: 130kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 74IU | Calcium: 6mg | Iron: 1mg