Sugar Cookie Truffles
Delightful bite-sized desserts combining sugar cookies and cream cheese, coated in vanilla chocolate and decorated with sprinkles, perfect for any occasion.
Ingredients
Truffle Base
- 2 cups crushed sugar cookies Crushed to a fine crumb
- 4 oz cream cheese, softened At room temperature for easy mixing
Coating & Decoration
- 1 cup vanilla coating (or white chocolate) Melted for coating
- Sprinkles for decoration Use colorful sprinkles
Instructions
Preparation
- Crush the sugar cookies using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- In a mixing bowl, combine the crushed sugar cookies and softened cream cheese, mixing until fully blended.
- Scoop out portions and roll them into 1-inch balls, placing them on a baking sheet lined with parchment paper.
- Chill the rolled truffles in the refrigerator for about 30 minutes to firm them up.
Coating
- Melt the vanilla coating or white chocolate in a microwave-safe bowl in short intervals, stirring until smooth.
- Dip each chilled truffle into the melted coating, using a fork to lift them out.
- Place the coated truffles back on the lined baking sheet and sprinkle with colorful sprinkles before the coating sets.
Cooling
- Allow the coated truffles to cool completely at room temperature before storing in an airtight container.
Notes
Store truffles at room temperature for up to one week or in the fridge for two weeks. For longer storage, freeze them for up to three months. Let them soften at room temperature before serving.