Sugar Cookie Truffles (3 Ingredients)

These Sugar Cookie Truffles are a 3-ingredient holiday dessert that looks like they came from a fancy chocolatier! Made in just 10 minutes with leftover sugar cookies, these easy, no-bake Christmas truffles are perfect for holiday parties, cookie trays, or gifting. Fun to decorate with the kids and customize for any festive gatherings!

Try my peppermint truffles with cream cheese, vanilla cake balls, or holiday rum balls next!

this recipe!

Easy Sugar Cookie Truffles – Festive Holiday Dessert Idea

This is one the the easiest holiday recipes you will ever make. All you need is 3 ingredients, crushed sugar cookies, cream cheese and melted white chocolate using chocolate chips. In 10 minutes you will have these festive homemade white chocolate truffles. How easy is that?

A nice way to present the sugar cookie balls is to have a mix of decorated and not decorated truffles on your dessert tray.

Use your favorite white chocolate such as Lindt or Ghirardelli white chocolate chips that we like to use quite often for white chocolate recipes.

Why you’ll love this recipe

• Easy 3 ingredients holiday cookie truffle (4 ingredients with the sprinkles)
• 10 minutes to make homemade sugar cookie truffles
• Wow your holiday guests with these amazing looking truffles
• Fun recipe to make with the kids and they love to decorate them

Ingredients

• Sugar Cookies
• Chocolate Chips – white
• Cream Cheese
• Sprinkles – optional red and green

Substitutions

Decorate the truffles your way using holiday sprinkles, funfetti, Christmas non-pareils, or even Haloween and pastel Easter sprinkles.

To add a Christmas peppermint flavor, add peppermint extract to the dough before creating the truffles.

Can you use store bought sugar cookies?

Yes you can! This helps make the sugar cookie dough truffle even easier, using ready made store bought sugar cookies. Since you do not want soft sugar cookies the store bought cookies are perfect for this recipe.

If the sugar cookies have icing on them you can just scrape it off and still use them for the cookie truffles!

Step by step instructions

STEP ONE – If the bakery sugar cookies have icing just scrape the icing off the cookies. In a bowl add the cookies. Crush the cookies until they are finely coarse.

STEP TWO – Add the cream cheese. Mix until fully combined.

STEP THREE – Use a cookie scoop to pack in the dough so you will get the same-sized truffles. 

With clean hands take the scoop of dough and form them into a tight balls. Set aside.

STEP FOUR – Melt the chocolate in a medium-sized bowl in 15-second increments until fully melted.

How to melt white chocolate?

The easiest way to melt white chocolate is to place it in a small microwave-safe bowl in the microwave for 30-second intervals.

STEP FIVE – Transfer each ball to the melted chocolate.

STEP SIX – With a fork roll the truffle around until fully coated. Use the fork to allow the chocolate to drip off the truffles.

STEP SEVEN – Place the truffles on parchment paper.

Immediately add the sprinkles to the top, as the chocolate hardens quickly.  

STEP EIGHT – Allow the truffles to cool for 10 minutes in the fridge. 

Sandra’s top tips for making the best sugar cookie truffles

• Use a good quality white chocolate for better tasting truffles
• Get your supplies ready ahead of time as you need to work fast and add the sprinkles quickly for the best results
• Allow the finished sugar cookie truffles to cool in the fridge for 10 minutes
• The biggest variation is how and if you decide to decorate the truffles

Can you use leftover sugar cookies?

Yes you can! Since you are grinding them up into a cookie crumb, leftover cookies will work fine in the cookie truffle recipe.

Storage

Store using an airtight container for up to 5 days. Use parchment paper to help any truffle layers not stick together.

To freeze wrap the truffles first with plastic wrap to help keep the moisture out. Then freeze in a freezer-safe container for 1 to 2 months. Thaw overnight in the fridge or at room temperature before serving.