Description
Delicious and easy-to-make Sugar Cookie Truffles featuring crushed sugar cookies blended with cream cheese, dipped in smooth white chocolate, and optionally decorated with sprinkles. Perfect bite-sized treats for parties or holiday gatherings.
Ingredients
Scale
Cookie Dough
- 30 sugar cookies (approximately two 5-ounce bags of Pepperidge Farm sugar cookies)
- 6 ounces cream cheese, softened
- 2 teaspoons vanilla extract
Coating
- 1 to 2 bags (10 ounces) white chocolate melting wafers (Ghirardelli brand recommended)
- Sprinkles, optional
Instructions
- Prepare the cookie dough: Place the sugar cookies into a food processor or blender and blend until fine crumbs form. Add the softened cream cheese and vanilla extract to the crumbs and blend again until the mixture resembles cookie dough.
- Form the truffles and chill: Line a large baking sheet with parchment paper. Using a small cookie scoop, scoop the dough and then roll it into balls with your hands. Place the balls on the prepared baking sheet. You should get about 22 truffles. Freeze the truffles for 30 minutes or until firm.
- Dip in chocolate and decorate: Melt the white chocolate wafers according to the package directions until smooth. Dip each frozen truffle ball into the melted chocolate using a fork, letting excess chocolate drip off before placing it back onto the baking sheet. Immediately decorate with sprinkles before the chocolate sets. Refrigerate the truffles until ready to serve. Store leftovers in the fridge for up to 5 days.
Notes
- Freezing the truffles before dipping helps the chocolate coat evenly and prevents melting.
- You can use any brand of white chocolate melting wafers, but use good quality for best taste.
- Sprinkles are optional and add a festive touch perfect for holidays or celebrations.
- Store truffles refrigerated in an airtight container to maintain freshness up to 5 days.
- For a variation, try dipping the truffles in milk or dark chocolate instead of white chocolate.
