Sugar cookie truffles are a must-try for Christmas. It’s a four-ingredient no-bake recipe that uses sugar cookies, cream cheese, white chocolate and sprinkles
In fact, that is the precise reason why I made these truffles. The amount of sugar cookies I made last Christmas was insane and I had to do something with them before they started to go stale.
So I figure, why not crush them up and make them into truffles?
It turned out to be a brilliant idea because the truffles maintained the delicious sugar cookie flavor, but took on a new texture thanks to the cream cheese that adhered the cookie crumbs together.
I found that the best method to crush the cookies was using a food processor. Either keep the cookie crumbs in the food processor and add the cream cheese or transfer to a mixing bowl and use an electric mixer to combine the ingredients.
Ingredients
12 sugar cookies (about 2 1/2 to 3-inches in diameter)
3 tablespoons cream cheese, room temperature
2 cups white chocolate for melting (or candy melts)
Sprinkles for decoration
Instructions
Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.
Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.
In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate .)
Remove the cookie balls from refrigerator. Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls. Store in an airtight container in the fridge for up to a week.
Notes
If the sugar cookie truffle dough is not firm enough, add another tablespoon of cream cheese.
Sugar cookie truffles can be frozen up to a month in advance. Roll the dough into balls and layer them between parchments paper in an airtight container. Defrost them in the refrigerator and dip into melted chocolate. Alternatively, the truffles can be frozen before serving at room temperature.
Enjoy!