Sugar Cookie Truffles (3 Ingredients!)

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These no bake sugar cookie truffles are the perfect treat when your sweet tooth strikes! This super easy recipe needs only 3 ingredients and is ready in under an hour!

I love making truffles, especially for gifting during the holiday season. This Sugar Cookie Truffle recipe might be my new favorite flavor, they are positively delicious!

Why I love this recipe

• only 3 ingredients are needed for this sweet treat
• no baking, only a microwave is needed
• the truffles are easy enough for the kids to help make
• it requires only about 20 minutes of active time, plus 30 minutes in the freezer
• they are perfect for gifting for Christmas but easy and fast enough to make as a quick dessert any time of year

Ingredients

You only need a few simple ingredients: sugar cookies, cream cheese, and melting chocolate for this recipe. (Plus sprinkles if you want to add them.)

Tip: Melting chocolate or candy melts are the easiest way to coat the truffles but you can substitute white chocolate chips melted according to package instructions if desired.

I recommend using hard sugar cookies, you don’t want moist cookies, so they are easier to crumble. I found mine in the bakery section of my grocery store and let them sit a day or two after buying to make sure they were crisp.

Step by step

1. Place cookies in a large food processor or blender (I use my Ninja blender) and pulse to thoroughly crumb the cookies. You want fine crumbs, be sure there aren’t any big chunks. Transfer the crumbs to a large bowl.
2. Add the softened cream cheese and stir to blend until the mixture is uniform, scraping down the side of the bowl as needed.

3. Line a cookie sheet with parchment paper. Roll the cookie mixture into small balls (about 1 1/2 inch wide)  and place on the baking sheet. Tip: You can use a small cookie scoop to ensure your truffles are uniform in size.
4. Freeze the sugar cookie balls for 30 minutes before coating.

5. Melt the chocolate melting wafers in a microwave-safe bowl according to the package instructions.
6. Remove truffles from the freezer and use a toothpick or two forks to dip in the melted white chocolate. Hold the truffle over the bowl and tap gently to allow any excess chocolate to drip off, then place back on the sheet of parchment paper. If adding sprinkles, add them immediately before chocolate coating hardens.
7. Place truffles in refrigerator until hardened.

Tips for best results

• Use hard sugar cookies so they crumble finely, soft sugar cookies will not give a good result.
• If you do not have a food processor or blender to crush the cookies, place them in a gallon storage pin and crush them with a rolling pin.
• Using lower-fat Neufchatel cheese in place of full-fat cream cheese is perfectly fine for this recipe.
• I recommend using melting wafers over chocolate chips for this recipe, they coat the truffle better and give a better end result. You can also use almond bark. All of these options can be found on the baking aisle in any grocery store.
• Change up the truffles by using different sprinkles, this is especially good for gifting on different occasions. Use red or pink sprinkles for Valentine’s Day, Christmas sprinkles for the holidays, or rainbow sprinkles for birthday parties. The possibilities are endless!

Storage

Store truffles in an airtight container at room temperature for up to 5 days.

Freeze after coating with chocolate and allowing to completely harden. Layer truffles with parchment paper to prevent sticking and store in a freezer-safe container or freezer bag up to 4 weeks.
Do not freeze before coating with chocolate, as they will dry out and give a crumbly textured result.

If you try this recipe, please comment and rate the recipe below, I love hearing from you!

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