Sugar Cookie Truffles Recipe

Sugar Cookie Truffles transform store-bought sugar cookies into elegant, no-bake bite-sized treats with a velvety cream cheese filling, smooth vanilla coating, and festive sprinkles ideal for holiday gifting, cookie exchanges, or dessert tables. Ready in just 1 hour with only 4 ingredients, these professional-looking truffles impress without fuss.

Why You’ll Love These Truffles

These truffles deliver classic sugar cookie flavor in a sophisticated, poppable format using everyday ingredients no baking or special skills required. The cream cheese creates a fudgy texture that holds shape perfectly after chilling.

Make-ahead friendly and freezer-safe, they’re a stress-free holiday win that travels well in gift tins.

Discover more no-bake holiday sweets on MyBakeRecipes.com, like Festive Butterfinger Balls.mybakerecipes

Clara Parker

Sugar Cookie Truffles

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the truffle base
• 2 cups 240g sugar cookie crumbs (10-12 crisp store-bought cookies)
• 4 oz 113g full-fat cream cheese, softened to room temperature
• ¼ teaspoon vanilla extract optional
• For coating and decorating
• 10 oz 283g vanilla melting wafers or candy coating
• Holiday sprinkles red/green for Christmas
• ⅛ cup reserved melting wafers for drizzle

Method

 

1. Prepare workspaceLine a large baking sheet with parchment or wax paper.youtube​

   Make cookie crumbsPlace sugar cookies in a food processor and pulse in 10-second bursts until fine crumbs form, like sand.youtube​

   Mix the fillingIn a large bowl, combine cookie crumbs with softened cream cheese. Stir with a spoon, then knead by hand until the mixture holds together when pressed. Add vanilla if using.youtube​

   Shape trufflesScoop 1-tablespoon portions and roll into smooth balls. Place on prepared sheet and freeze for 15-20 minutes until firm.youtube​

   Melt the coatingMicrowave vanilla wafers in a bowl at 50% power in 30-second intervals, stirring until smooth. Reserve a small amount for drizzling.youtube​

   Dip the trufflesBreak middle tines off a plastic fork. Working with 4-5 frozen balls at a time: drop into coating, submerge fully, lift and tap gently 3-4 times, scrape bottom, slide onto parchment with a toothpick. Add sprinkles immediately.youtube​

   Chill between batchesRefrigerate dipped truffles 5 minutes before next batch to keep coating smooth.youtube​

   Finish with drizzleTransfer reserved coating to a zip-top bag, snip corner, and drizzle over set truffles. Refrigerate until serving.

Notes

• Use full-fat cream cheese softened to 68°F for smoothest blending; cold cream cheese causes lumps.youtube​
• Crisp store-bought cookies work best; soft bakery cookies make soggy truffles.youtube​
• Keep undipped balls frozen while working for perfect shape retention.youtube

Ingredients

For the truffle base

• 2 cups (240g) sugar cookie crumbs (10-12 crisp store-bought cookies)
• 4 oz (113g) full-fat cream cheese, softened to room temperature
• ¼ teaspoon vanilla extract (optional)

For coating and decorating

• 10 oz (283g) vanilla melting wafers or candy coating
• Holiday sprinkles (red/green for Christmas)
• ⅛ cup reserved melting wafers for drizzle

Instructions

1. Prepare workspace
   Line a large baking sheet with parchment or wax paper.
2. Make cookie crumbs
   Place sugar cookies in a food processor and pulse in 10-second bursts until fine crumbs form, like sand.
3. Mix the filling
   In a large bowl, combine cookie crumbs with softened cream cheese. Stir with a spoon, then knead by hand until the mixture holds together when pressed. Add vanilla if using.
4. Shape truffles
   Scoop 1-tablespoon portions and roll into smooth balls. Place on prepared sheet and freeze for 15-20 minutes until firm.youtube​
5. Melt the coating
   Microwave vanilla wafers in a bowl at 50% power in 30-second intervals, stirring until smooth. Reserve a small amount for drizzling.
6. Dip the truffles
   Break middle tines off a plastic fork. Working with 4-5 frozen balls at a time: drop into coating, submerge fully, lift and tap gently 3-4 times, scrape bottom, slide onto parchment with a toothpick. Add sprinkles immediately.youtube​
7. Chill between batches
   Refrigerate dipped truffles 5 minutes before next batch to keep coating smooth.youtube​
8. Finish with drizzle
   Transfer reserved coating to a zip-top bag, snip corner, and drizzle over set truffles. Refrigerate until serving.

Notes

• Use full-fat cream cheese softened to 68°F for smoothest blending; cold cream cheese causes lumps.youtube​
• Crisp store-bought cookies work best; soft bakery cookies make soggy truffles.youtube​
• Keep undipped balls frozen while working for perfect shape retention.youtube​

Tips and Storage

Serve slightly chilled for the best fudgy texture that holds sprinkles without melting. Transport in a cooler for parties.

Store in an airtight container in the fridge up to 5 days or freeze up to 1 month (thaw overnight in fridge). Layer with parchment to prevent sticking.

Pair with other no-bake favorites like Red & Green Butterfinger Balls from MyBakeRecipes for a stunning holiday tray.mybakerecipes​

Variations

• Gingerbread Truffles: Swap sugar cookies for gingersnaps.
• Chocolate Version: Use chocolate melting wafers.
• Dairy-Free: Use dairy-free cream cheese and coating.

Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.

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