Sugar cookies, cream cheese, and white chocolate come together to make these magical Sugar Cookie Truffles—your new favorite no-bake treat.
You know those moments when you’re standing in your kitchen, halfway through a holiday baking marathon, thinking, “I wish I had something super easy that still feels fancy enough to impress Aunt Linda”? That’s exactly how these sugar cookie truffles came to life.
One December evening (we’re talking flour in my hair and sprinkles stuck to my socks), I stared down at a batch of leftover sugar cookies and thought, what if I didn’t bake anything else? What if I just turned these into something new? Boom—sugar cookie truffles were born. My kid called them “cookie snowballs,” and now they show up at every single family gathering, from Christmas Eve to random Tuesday nights when I just need something sweet and nostalgic.
Why You’ll Love This Sugar Cookie Truffles Recipe?
First of all—they’re ridiculously easy. No oven. No drama. You crush cookies, mix them with cream cheese, dip in chocolate, and done. But here’s the twist: they taste like a sugar cookie grew up, went to pastry school, and came back dipped in luxury. They’ve got that buttery vanilla flavor you love from sugar cookies, but with the creamy bite of cheesecake and the snap of a chocolate shell.
Also? They’re kind of adorable. Toss on some sprinkles and suddenly they’re dressed for the party.
Ingredient Notes:
Let’s chat ingredients. Because these truffles are simple, every ingredient really matters. Here’s what’s doing the heavy lifting:
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Sugar Cookies: Use the crunchy kind, not soft-baked. Homemade, store-bought, broken cookies you found in the pantry—it all works.
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Cream Cheese: Full-fat is best for flavor and structure. Make sure it’s soft so it blends well.
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White Chocolate Wafers or Candy Melts: These melt smoother than chocolate chips and give you that glossy coating.
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Sprinkles: Optional but highly encouraged. Because fun.
Pro tip: If your mixture feels too dry to roll, add a teeny bit more cream cheese. Too wet? Toss in an extra crushed cookie. Like life, baking’s about balance.
How To Make Sugar Cookie Truffles?
Alright, let’s roll (literally):
Step 1. Prep your tray.
Line a baking sheet with parchment paper. This is your truffle landing zone.
Step 2. Crush the cookies.
Toss your sugar cookies in a food processor and blitz until they’re fine crumbs. You want it to look like sandy beach vibes.
Step 3. Mix in the cream cheese.
Dump the crumbs into a bowl and blend with the softened cream cheese. I use my hands. It’s messy. It’s fun. It’s kind of like Play-Doh for grown-ups.
Step 4. Roll into balls.
Scoop the mixture and roll into 1 to 1.5-inch balls. Pop ‘em onto the tray. Freeze for 15-20 minutes so they firm up. This part is crucial—don’t skip the chill.
Step 5. Melt the chocolate.
While your truffles are chilling, melt the white chocolate wafers until smooth. I do this in the microwave in 30-second bursts, stirring between each.
Step 6. Dip & decorate.
Take a chilled truffle, roll it around in melted chocolate using two forks, and place it back on the tray. Add sprinkles immediately before the chocolate sets.
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Step 7. Chill and serve.
Once they’re all dipped and decorated, let them set in the fridge. Then, serve and accept your compliments with grace and maybe a little smugness.
Storage Options:
You can keep these in the fridge in an airtight container for up to a week—but let’s be honest, they never last that long in my house. Want to prep ahead? Freeze ’em for up to a month. Just defrost in the fridge overnight before serving.
Variations and Substitutions:
Don’t be afraid to play. This recipe’s forgiving and flexible:
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Cookies: Try gingersnaps, vanilla wafers, or shortbread.
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Coating: Swap white chocolate for milk or dark.
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Flavor Boosters: Add a dash of almond extract or cinnamon to the mix.
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Festive Flair: Use themed sprinkles for holidays or birthdays.
What to Serve with Sugar Cookie Truffles?
They’re great solo, but if you want to make it a whole dessert moment:
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Coffee or espresso (because balance).
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Hot cocoa with marshmallows—especially for winter.
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A dessert board—stack them with strawberries, chocolate bark, and fudge.
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Holiday cookie platters—they steal the spotlight every time.
Frequently Asked Questions:
Can I use store-bought cookie dough instead?
Honestly? I wouldn’t. You need already baked, crispy cookies here. Cookie dough’s too soft and changes the whole vibe.
Do I have to use white chocolate?
Nope! You can dip these in any chocolate you like. Dark, milk, even peanut butter chips if you’re feeling wild.
My truffles are too soft to dip—what now?
Just pop them back in the freezer for 10 more minutes. Firm truffles make dipping a breeze.
And there you have it—sugar cookie truffles that are easy, dreamy, and way fancier than they have any right to be. Whether you’re making them for a party or just because it’s Tuesday and you deserve it, I hope you love them as much as I do.
Got a cookie hack or a truffle twist you swear by? Tell me in the comments—I’m always looking for an excuse to make another batch!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sugar Cookie Truffles
Ingredients
- 2 c 200 grams or 12 sugar cookies, about 2 1/2 inches in diameter
- 4 tbsp 2 oz or 57 grams cream cheese, room temperature
- 2 c white chocolate melting wafers or candy melts
- Sprinkles for decoration
Instructions
- Prepare your baking sheet by lining it with parchment paper.
- Use a food processor to crush sugar cookies into crumbs.
- Blend the cookie crumbs with cream cheese until you can shape the mixture into balls.
- Roll the mixture into 1 to 1 1/2-inch balls. Place them on the baking sheet. Freeze them for 15 to 20 minutes.
- In a bowl melt the chocolate while the truffles are in the freezer.
- Dip each truffle into the melted chocolate using two forks then place them back on the baking sheet.
- Once you dip each truffle immediately add some sprinkles for decoration.
- Let the truffles set in the refrigerator before serving.
- You can store them in an airtight container in the fridge for up to a week. Freeze them for up, to a month.
- Remember to enjoy these treats!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
