Description
These no-bake Christmas Sugar Cookie Truffles are soft, creamy, perfectly coated in white chocolate, and topped with festive sprinkles—just like the picture-perfect holiday treats everyone loves!
Ingredients
For the Truffle Filling
2 cups finely crushed sugar cookies
(very fine — almost sandy)
4 oz cream cheese, softened
½ tsp vanilla extract
1–2 tbsp powdered sugar (optional, if cookies aren’t sweet enough)
For Coating & Decoration
12–16 oz white chocolate melting wafers or vanilla candy melts
1 tsp coconut oil (optional, for smoother dipping)
Christmas nonpareil sprinkles
(red, green, white, purple — to match the pictured look)
Instructions
Make the Filling
Crush sugar cookies in a food processor until they become very fine crumbs — no large pieces.
In a bowl, mix cookie crumbs, cream cheese, and vanilla until a smooth, dough-like texture forms.
Shape the Truffles
Roll the mixture into 1-inch balls.
Place on a parchment-lined baking tray.
Freeze for 25–30 minutes or refrigerate 1 hour until firm.
This step ensures smooth dipping like the photo.
Coat in White Chocolate
Melt white chocolate (add coconut oil if desired) in 20–30 second intervals, stirring until fully melted.
Dip each chilled truffle, letting excess drip off for a smooth shell.
Place back onto parchment to set slightly.
Decorate to Match the Photo
Drizzle extra melted white chocolate over the tops.
Immediately add Christmas nonpareils.
This helps the sprinkles sit perfectly centered and raised on top.
Set & Serve
Refrigerate for 10–15 minutes until the chocolate is fully firm.
Serve chilled or at cool room temperature.
Yield & Storage
Makes: 18–22 truffles
Store: Refrigerate up to 5 days in an airtight container
Freeze: Up to 2 months (thaw in fridge before serving)
Step-by-Step Guide
1. Prepare the Cookies: Use a food processor to grind store-bought sugar cookies into a fine, sandy consistency. Measure after crushing.
2. Mix the Filling: In a medium bowl, combine the fine cookie crumbs, softened cream cheese, and vanilla extract. Mix with a spatula or your hands until a uniform, pliable dough forms. Taste and add optional powdered sugar if desired.
3. Shape and Chill: Roll the mixture into 1-inch balls, using a small cookie scoop for consistency. Place them on a parchment-lined tray. Freeze for 25-30 minutes; this is crucial for a clean, non-crumbly dip.
4. Melt the Coating: In a microwave-safe bowl, melt white chocolate wafers in 20-second bursts, stirring thoroughly between each, until completely smooth. Stir in optional coconut oil for a thinner coating.
5. Coat the Truffles: Using a fork or dipping tool, submerge each frozen truffle in the melted chocolate. Tap off the excess and return it to the parchment paper.
6. Decorate Immediately: While the chocolate is still wet, drizzle with extra melted chocolate and add a generous pinch of nonpareil sprinkles to the center of each truffle.
7. Set: Refrigerate the finished truffles for 10-15 minutes until the chocolate shell is completely firm.
Serving Suggestions
Arrange these truffles in festive mini cupcake liners on a holiday platter. They pair wonderfully with coffee or hot cocoa. For a stunning gift, package them in a decorative tin or clear cellophane bags tied with a ribbon. Serve them chilled directly from the refrigerator for the best texture.
How-to Summary
Create a fine crumb from sugar cookies and mix with cream cheese and vanilla to form a dough. Roll into balls and freeze solid. Dip the frozen balls in melted white chocolate, decorate with sprinkles while wet, and chill to set. No baking required!
Frequently Asked Questions
Can I use homemade sugar cookies? Absolutely. Ensure they are completely cooled and crisp. You’ll need about 20-24 small cookies to yield 2 cups of fine crumbs.
My mixture is too sticky to roll. What do I do? This means your crumbs weren’t fine enough or your cream cheese was too soft. Add a tablespoon more of fine cookie crumbs or powdered sugar, or briefly chill the mixture before rolling.
Why did my chocolate coating crack? This happens if the truffle centers are too cold when dipped, causing the shell to contract too quickly. Let them sit at room temperature for 2-3 minutes after removing from the freezer before dipping.
Can I use regular white chocolate bars instead of wafers? Not recommended. Chocolate bars are tempered and contain cocoa butter, making them prone to seizing when melted. Candy melts or melting wafers are formulated for easy dipping and setting.
How far in advance can I make these? They store perfectly in the fridge for up to 5 days. For longer storage, freeze the undipped balls or finished truffles for up to 2 months in an airtight container.
Common Mistakes to Avoid
- Not Crushing Cookies Finely Enough: Large crumbs create a gritty texture and prevent the dough from holding together properly.
- Skipping the Freezing Step: This leads to truffles falling apart during dipping and a messy, thick chocolate coating.
- Overheating the Chocolate: Always melt in short bursts, stirring well. Burnt or overheated chocolate becomes thick and unusable.
- Decorating After Chocolate Sets: Sprinkles will not stick. Add all decorations within seconds of dipping each truffle.
Conclusion
These No-Bake Christmas Sugar Cookie Truffles are the ultimate easy, festive treat. By following the detailed steps and avoiding common pitfalls, you can create stunning, professional-looking confections that capture the joy of the season. Their creamy texture, sweet flavor, and beautiful presentation are sure to make them a holiday favorite for years to come.