Description
Delicious and festive Christmas Sugar Cookie Truffles made by combining crushed sugar cookies with cream cheese, then coated in smooth white chocolate and decorated with colorful sprinkles. These no-bake truffles are perfect for holiday gatherings or gifting.
Ingredients
Scale
Truffle Mixture
- 12 sugar cookies (about 2 1/2 inches in diameter)
- 4 tablespoons cream cheese (softened)
Coating and Decoration
- 2 cups white chocolate melting wafers
- Sprinkles for decoration
Instructions
- Crush the Cookies: Use a food processor to pulse the sugar cookies until fine crumbs form. Alternatively, place the cookies in a ziplock bag and crush them thoroughly with a rolling pin to achieve fine crumbs.
- Mix with Cream Cheese: Add the softened cream cheese to the cookie crumbs and pulse again in the food processor until a smooth dough forms. If the mixture feels too dry and crumbly, add a teaspoon of milk to help bind it.
- Form the Truffles: Using a cookie scoop or your hands, shape the dough into 1-inch balls. Place the formed balls on a baking sheet lined with parchment paper and freeze them for 15 minutes to firm up.
- Dip in Chocolate: Melt the white chocolate melting wafers gently using a double boiler or microwave in short bursts, stirring regularly to avoid burning. Dip the chilled truffles into the melted white chocolate using a fork to coat evenly. Return them to the parchment-lined sheet and immediately decorate with sprinkles before the chocolate hardens.
- Serve or Store: Allow the chocolate coating to set completely at room temperature or in the refrigerator. Store the truffles in an airtight container in the fridge for up to one week or freeze for longer storage. Enjoy these sweet treats chilled or at room temperature.
Notes
- If you don’t have a food processor, use a ziplock bag and rolling pin for crushing the cookies.
- Adding a teaspoon of milk can help if the cookie and cream cheese mixture is too dry.
- Use parchment paper on the baking sheet to prevent truffles from sticking during freezing and dipping.
- Melt chocolate carefully to avoid burning—microwave in 20-second intervals with stirring.
- Store finished truffles in the fridge to keep them fresh and firm.
