- 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
Prepare workspaceLine a large baking sheet with parchment or wax paper.youtubeMake cookie crumbsPlace sugar cookies in a food processor and pulse in 10-second bursts until fine crumbs form, like sand.youtubeMix 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.youtubeShape trufflesScoop 1-tablespoon portions and roll into smooth balls. Place on prepared sheet and freeze for 15-20 minutes until firm.youtubeMelt the coatingMicrowave vanilla wafers in a bowl at 50% power in 30-second intervals, stirring until smooth. Reserve a small amount for drizzling.youtubeDip 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.youtubeChill between batchesRefrigerate dipped truffles 5 minutes before next batch to keep coating smooth.youtubeFinish with drizzleTransfer reserved coating to a zip-top bag, snip corner, and drizzle over set truffles. Refrigerate until serving.
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Use full-fat cream cheese softened to 68°F for smoothest blending; cold cream cheese causes lumps.youtube
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Crisp store-bought cookies work best; soft bakery cookies make soggy truffles.youtube
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Keep undipped balls frozen while working for perfect shape retention.youtube
