Description
These Sugar Cookie Truffles are a delightful no-bake treat combining crushed sugar cookies and cream cheese coated in vanilla-flavored melting wafers. Perfect for festive occasions with their colorful red and green sprinkles, these bite-sized truffles offer a creamy, sweet indulgence that’s easy to prepare and sure to impress.
Ingredients
Scale
Truffle Base
- 2 cups crushed sugar cookies (about 10-12 sugar cookies)
- 4 ounces cream cheese, softened
Coating and Decoration
- 1 bag (10 oz) vanilla flavored melting wafers
- Red & green sprinkles
Instructions
- Prepare Cookie Mixture: Line a cookie sheet with parchment paper or tin foil. Crush sugar cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a mixing bowl, combine the cookie crumbs and softened cream cheese until the mixture is well blended and holds together.
- Form Truffle Balls: Roll the mixture into approximately 1 tablespoon-sized balls and place them on the prepared cookie sheet. Freeze the balls for about 10 minutes to firm up, making them easier to dip later.
- Melt Wafers and Dip: Melt the vanilla-flavored wafers according to the package instructions, typically using a microwave in short intervals stirring in between. Using a fork or dipping tool, coat each frozen truffle ball evenly with the melted wafers. Place the coated truffles back on the lined sheet, drizzle with additional melted wafers if desired, and immediately sprinkle with red and green sprinkles for a festive touch.
- Chill and Serve: Freeze the coated truffles for 5 minutes to set the coating. Then transfer the truffles to the refrigerator to keep chilled until ready to serve. Enjoy these sweet, creamy treats as a festive dessert or snack.
Notes
- You can substitute sugar cookies with other types like vanilla wafer cookies for a different flavor.
- Ensure cream cheese is softened to room temperature for easier mixing.
- Use a fork or dipping tool to allow excess coating to drip off cleanly.
- Store truffles in an airtight container in the refrigerator for up to one week.
- If you want a firmer texture, freeze the truffles a bit longer before dipping.
