These delicious Sugar Cookie Truffles are made with just 3 simple ingredients. They combine the classic sugar cookie flavors of Lofthouse cookies and rich cream cheese all wrapped up in a silky vanilla coating.
Looking for more fun truffle balls to make? These classic crispy Oreo truffles are a must-make tradition and these Grinch Oreo Balls are so festive!
Easy Sugar Cookie Balls
Perfect for any occasion, birthday parties, and especially during the holiday season, these cookie balls are a creamy, sweet treat that looks so pretty on a holiday cookie tray and for cookie exchanges.
Because you use store bought sugar cookies, they are a great no-bake treat to decorate with any seasonal sprinkles. You can use any sugar cookies you’d like to or even your favorite homemade sugar cookie recipe.
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Ingredients needed:
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card with amounts.
- Lofthouse frosted sugar cookies: These truffles are made with crushed sugar cookies as the foundation. You will break them into crumbs or you can place cookies in a food processor and pulse them a few times. Use any unfrosted sugar cookies if desired. Pepperidge Farm or another brand.
- Full Fat Cream cheese: at room temperature, adds a creamy texture.
- Ghirardelli vanilla melting wafers: for the smooth, melted chocolate coating.
- Sprinkles: The ideal finishing touch for a festive look.
- Additional candy melts: For an optional drizzle and extra pop of color.
Variations To Try:
1. Swap the cream cheese for an equal amount of vanilla frosting.
2. Use homemade sugar cookies mixed with ⅓ cup of vanilla frosting for a personal touch.
3. Try different candy melts like Melt Ems, Wilton candy wafers or white chocolate chips.
4. You can also use milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips for a different flavor.
5. Adding seasonal festive sprinkles make these perfect holiday treats.
How to Make These Truffles
Step 1: Line two baking sheets with a sheet of parchment paper.
Step 2: Add in a large bowl, add the softened cream cheese and blend using an electric mixer on medium speed until smooth. (you can also use the bowl of a stand mixer).
Step 3: Crumble the sugar cookies into the bowl over the cream cheese.
And beat together until combined completely and cookie dough is formed.
Step 4: Using a 1 ½ inch cookie scoop, scoop the dough and roll into balls with your hands and place each ball onto the parchment lined pans. Then repeat with the rest.
Step 5: Place the trays in the refrigerator for 1-2 hour to chill them to allow the truffles to hold their shape beetter while dipping.
Step 6: Place the candy melts in a double boiler pot with 1-2 inches of water in the bottom pot (or candy melting pot), stirring often until smooth. Be careful not to get any water in the melting candy.
Step 7: Using a fork, dip the truffles into the melted candy, then lift it out and gently tap it on the side of the bowl to remove any excess coating.
Step 8: Place the truffle back onto the cookie sheet and add any additional drizzle and add sprinkles immediately if using.
Step 9: If you plan to drizzle them with additional candy colors, place wafers in a piping bag and microwave the bag on a low or defrost setting. Massage the bag every 30 seconds to mix and blend the heat. Snip a small tip off one of the corners and then drizzle over the dipped cookie balls.
Step 10: After dipping all of the rolled truffles, place each baking sheet back in the refrigerator for about 15-20 minutes for the coating to set completely.
Keep the cookie balls refrigerated until ready to eat.
How to Melt Candy Wafers in the Microwave
Place the candy melts in a microwave-safe bowl and heat in the microwave for 30 seconds at 50% power level or the defrost mode. Then stir and repeat for another 30 seconds and stir again.
Repeat one more time if necessary but be careful not to overheat or the candy can seize and harden and be unusable. The bowl will be warm and the candy will continue to heat after removing from the microwave. See Tips section below for other methods of melting.
Tips:
- Tapping off any excess chocolate helps achieve the smoothest finish.
- Ensure the cream cheese is at room temperature for easier mixing.
- Don’t skip chilling them before dipping. It’s easier when they are firm.
- Be very careful not to overheat the candy when melting. It will seize and become too thick to dip in to.
- Use a small cookie scoop to ensure uniform sugar cookie dough balls.
- You can also use a double boiler or candy melting pot instead of the microwave method over low heat, stirring often until smooth.
- Reheat for a few seconds if the candy starts thickening before you are done dipping.
Place the truffles in an airtight container in the refrigerator for up to 5 days.
Yes, once they are completely set, place them in a freezer safe container or zip closure plastic freezer bag and freeze for up 2 months.
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Sugar Cookie Truffles
Ingredients
- 20 Lofthouse style frosted cookies found in many store like Walmart, Safeway, Albertsons, etc.
- 8 ounces cream cheese softened
- 10 ounces Ghirardelli vanilla melting wafers
- Sprinkles of choice
- Additional candy melts colors for optional drizzle.
Instructions
- Line 2 baking sheets with parchment paper.
- Add in a large mixing bowl, add the softened cream cheese and blend using an electric hand mixer on medium-high speed until smooth. (you can also use the bowl of a stand mixer).8 ounces cream cheese
- Crumble the sugar cookies into the bowl over the cream cheese and beat together until combined completely.20 Lofthouse style frosted cookies
- Using a 1 ½ inch cookie scoop, scoop the dough and roll them into smooth balls with your hands and place each ball onto the parchment lined pans. Then repeat with the rest.
- Place the trays in the refrigerator for 1-2 hour to chill them so the truffles will hold their shape while dipping.
- Place the candy melts in a double boiler pot with 1-2 inches of water in the bottom pot (or candy melting pot), stirring often until smooth. Be careful not to get any water in the melting candy.10 ounces Ghirardelli vanilla melting wafers
- Use can also place the candy melts in a microwave safe bowl and heat in the microwave for 30 seconds at 50% power level or the defrost mode. Then stir and repeat for another 30 seconds and stir again. Repeat one more time but be careful not to overheat or the candy can seize and harden and be unusable. The bowl will be warm and the candy will continue to heat after removing from the microwave.
- Using a fork, dip each cookie ball into the melted candy, then lift it out and gently tap it on the side of the bowl to remove any excess coating.
- Place the truffle back onto the parchment paper and immediately add any additional drizzle and sprinkles if using.Sprinkles of choice
- If you plan to drizzle them with additional colors, place the candy wafers in a piping bag and microwave the bag on a low or defrost setting. Massage the bag every 30 seconds to mix and blend the heat. Snip a small tip off one of the corners and then drizzle over the dipped cookie balls.Additional candy melts colors for optional drizzle.
- After dipping all of the rolled truffles, place the trays back in the refrigerator for about 15-20 minutes for the coating to set completely.
- Keep the cookie balls refrigerated until ready to eat.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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