A fun, festive, and totally fabulous recipe for the BEST 4-ingredient, no-bake Sugar Cookie Truffles. These are a MUST for the holidays!
White Chocolate-dipped Sugar Cookie Truffles have to be one of the EASIEST recipes on Real Housemoms and are an adorable addition to your Christmas cookie trays and gift bags! This recipe takes just 20 minutes to make, only uses four simple ingredients (bought sugar cookies, cream cheese, white chocolate melts, and colored sprinkles), and doesn’t even require any baking! Let me tell you, these candy-coated cookie balls are a new holiday favorite!
The Ingredients that Work Best
The best results for this recipe come from the easiest ingredients! Store-bought (hard or crunchy) sugar cookies, like Pepperidge Farms, pair with soft cream cheese for a moist yet firm cookie ball, perfect for dipping in melted chocolate. For the white chocolate, almond bark, or white chocolate chips are fine, but the best option is white chocolate candy melts. These melt easily in the microwave and give a smooth creaminess that’s perfect for dipping! And since we’re making these for Christmas, red and green candy sprinkles are the perfect finishing touch! But these truffle cookies are so easy and so delicious, you’ll want to make them for every occasion!
Other Red & Green Christmas Treats!
- Christmas M&M Cookies add more red & green to your holiday dessert table!
- Continue the color scheme with this easy, yummy Christmas Poke Cake!
Ingredients
Cookies: Plain, store-bought sugar cookies that are crispy, not soft.
Cream Cheese: Half a block of cream cheese, softened, is combined with crumbled sugar cookies to make “cookie dough” balls. The tangy cream cheese offsets the sweet cookies perfectly!
White Chocolate: We’ll use white chocolate melts for a smooth, creamy consistency. You could also use almond bark or white chocolate chips.
Sprinkles: Since we’re making these for Christmas, red & green sprinkles make them holiday festive!
How to Make Sugar Cookie Truffles
STEP ONE: Put the sugar cookies and cream cheese into a food processor and pulse on high until smooth and well combined.
STEP TWO: Using a 1.5 tablespoon cookie scoop, make 20 evenly sized balls and place them on a parchment-lined cookie sheet. Chill in the fridge for an hour.
STEP THREE: Once the cookie balls have chilled, melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring after each. Continue until smooth, but do NOT overheat. Use a fork or skewer to dip each cookie ball into the melted chocolate, coating completely. Gently tap to remove excess chocolate.
STEP FOUR: Immediately return the parchment-lined cookie sheet to the oven and add the sprinkles while the chocolate is still warm and soft.
Tips for Success
- Try a few drops of vanilla, almond, or peppermint for added flavor.
- If you need to thin the chocolate, add a spoonful of coconut oil. Never add water.
- Turn these truffles into cake pops by adding a lollipop stick to each truffle scoop before chilling. Then use the stick to dip them into the white chocolate.
- Don’t skip the chilling step. This keeps the cookie balls intact when you dip them in the melted chocolate.
- Press the cookie balls gently onto the baking sheet before chilling to flatten the bottoms slightly. This helps keep them in place on your holiday cookie plates.
- Add different themed sprinkles to match the season – Christmas, Easter, birthday parties, etc. You can also add a couple of drops of food coloring to the white chocolate to tint it for the occasion, if desired.
Can You Freeze Sugar Cookie Truffles?
You bet! Go ahead and fully make them – including the sprinkles – then flash freeze them on a parchment-lined baking sheet. Once they’re firm, layer them in an airtight container, separating each layer with parchment to prevent sticking. Like most things, they’ll be good in the freezer for about 3 months. Defrost in the fridge overnight before serving.
Should I Keep Cookie Truffles in the Refrigerator?
These White Chocolate Cookie Balls contain cream cheese, so while it’s fine to leave them out on a cookie tray for a couple of hours, they should be stored airtight and cool in the fridge, where they’ll last up to a week.
Other Easy, No-Bake Cookie Ball Recipes!
- Coconut Cream Truffles
- Chocolate Mint Balls
- Scotheroo Truffles
- Cookies & Cream Bourbon Balls
- Pumpkin Pie Truffles
Ingredients
- 12 plain sugar cookies (2-3 inches wide)
- 4 ounces cream cheese softened
- 12 ounces white chocolate chips
- ¼ cup sprinkles
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Add the sugar cookies and cream cheese to the bowl of a food processor. Cover and pulse until smooth.
- Use a 1 ½ tablespoon cookie scoop to portion the cookie mixture onto the prepared baking sheet, about 20 balls. Refrigerate for at least 1 hour.
- Add the chocolate chips to a microwave-safe bowl. Heat in the microwave in 30-second intervals, mixing after each heating, until melted and smooth.
- Using a fork, dip each truffle ball into the melted chocolate until completely coated. Gently tap the fork on the side of the bowl to help remove excess chocolate.
- Place the truffle back onto the baking sheet. Immediately add sprinkles on top while the chocolate is still wet. Repeat with the remaining balls and white chocolate.
- Refrigerate for 30 minutes until the coating is set. Store in an airtight container in the fridge until ready to serve.
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