Sugar Cookie Truffles

These delicious Sugar Cookie Truffles are made with just 3 simple ingredients. They combine the classic sugar cookie flavors with cream cheese all wrapped up in a silky vanilla coating.

Course Dessert

Cuisine American

Prep Time 1

Chill Time 2

Total Time 3

Servings truffles

Calories 143kcal

Author Sherri Hagymas

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

Bake your own sugar cookies and mix in ½ cup of vanilla frosting, if desired.

Or use unfrosted cookies.

Use different candy melts like Melt Ems, Wilton or Vanilla Almond Bark.

Swap the cream cheese for an equal amount of homemade or store-bought vanilla frosting.

Use seasonal festive sprinkles.

Store leftovers refrigerated in an airtight container separated with parchment paper for up to 5 days or frozen in a plastic freezer bag for up to 2 months.

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