Sugar cookie truffles are an easy and fun treat that transforms classic sugar cookies into bite-sized desserts. Made with just a few ingredients, they’re the perfect treat for holiday parties, cookie trays, or a sweet snack.
Easy Sugar Cookie Truffle Recipe
I love making homemade cookie truffles because they’re so easy to make but look like something straight out of a fancy bakery. They make the perfect gift when you want to impress someone without spending hours in the kitchen. Plus, they’re super versatile—you can customize them for any holiday or occasion. Think heart sprinkles for Valentine’s Day, pastel colors for Easter, or red and blue decorations for the 4th of July.
Technically, this recipe isn’t completely no-bake since I used store-bought sugar cookie dough that needs to be baked first. But if you grab some pre-baked sugar cookies instead, it totally becomes a no-bake recipe. The best part? These little truffles don’t need to be refrigerated like the ones made with cream cheese, so they’re easier to store and serve.
If you’re looking for more easy Christmas desserts, check out my Reindeer Pretzels!
Simple Ingredients
- Soft sugar cookies – The base of the truffles; I used refrigerated cookie dough and baked them at home.
- Vanilla frosting – Acts as the binder, holding the cookie crumbs together.
- Vanilla almond bark – Creates a smooth, sturdy coating.
- Festive sprinkles (optional) – Perfect for adding a pop of color and customizing the truffles for holidays or special occasions.
Making the Truffles
- Bake the cookies – If you’re using refrigerated cookie dough, bake the cookies according to the package instructions. Let them cool completely. If using pre-baked cookies, you’re ready to start.
- Crumble the cookies – Using your hands, crumble the sugar cookies into small crumbs and add them to a large bowl.
- Add the frosting – Using the paddle attachment on a stand mixer or an electric hand mixer, mix in the vanilla frosting a little at a time until the sugar cookie crumbs hold together when pressed. You may not need the full amount.
- Roll into balls – Scoop 1 tablespoon of the mixture using a small cookie scoop and roll it into smooth balls. Place them on a cookie sheet lined with a sheet of parchment paper.
- Freeze – Place the baking sheet in the freezer for at least 30 minutes to firm up the truffles
- Melt the almond bark – In a microwave-safe bowl, melt the vanilla almond bark in 30-second intervals, stirring after each increment until smooth.
- Dip the truffles – Using a fork or dipping tool, dip the sugar cookie balls into the melted almond bark, letting the excess drip off. Place back on the parchment paper.
- Decorate – While the coating is still wet, add sprinkles to match your theme or occasion.
- Let set – Allow the almond bark to harden completely before serving or packaging. This usually takes about 15-20 minutes.
Variations and Substitutions
Store-bought cookies – If you’re short on time, use store-bought sugar cookies. Choose soft sugar cookies rather than the firmer cut-out kind for the perfect texture.
Homemade cookies – If you prefer homemade, bake a batch of your favorite soft sugar cookies. Let them cool completely before crumbling for the best texture and flavor.
Pre-frosted cookies – Pre-frosted cookies work well but try to select ones with white frosting to avoid coloring the dough. You may not need to add frosting since the pre-frosted cookies already have enough to bind the mixture.
Cream cheese option – Swap the frosting for cream cheese to create a slightly less sweet truffle. Keep in mind that if you use cream cheese, the truffles must be refrigerated to avoid spoiling.
Different coatings – Swap vanilla almond bark for white chocolate chips or candy melts in any color to match your theme.
Add-ins – Mix in crushed candy canes, mini chocolate chips, or sprinkles to the cookie dough for extra flavor and texture.
Tips for Success
- Use soft sugar cookies – Whether homemade or store-bought, soft cookies work best for creating a smooth, cohesive texture. Hard sugar cookies may not crumble as easily or blend as well.
- Don’t overdo the frosting – Add the frosting gradually until the mixture holds together. Too much frosting can make the truffles overly soft and sticky.
- Use the right bowl size – A stand mixer with a paddle attachment works great for mixing the cookie crumbs and frosting without making a mess. If you use a hand mixer, opt for a large, deep bowl to prevent the crumbs from flying everywhere.
- Freeze before coating – Freezing the rolled truffles for 30 minutes helps them firm up, making them easier to dip without falling apart.
- Melt almond bark slowly – Melt the almond bark in short intervals (30 seconds) and stir in between to avoid overheating, which can cause the coating to seize.
- Use a fork or dipping tool – When dipping the truffles, use a fork or dipping tool for better control and to let the excess coating drip off cleanly.
- Work in batches – If the almond bark starts to harden while you’re dipping, reheat it in 10-second increments to keep it smooth.
- Decorate quickly – Add sprinkles or decorations while the coating is still wet so they stick firmly to the truffles.
How to store the truffles
Store leftover truffles in an airtight container at room temperature for up to a week.
The truffles can be frozen in a freezer-safe container or freezer bag for up to three months. Thaw at room temperature before serving.
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Sugar Cookie Truffles
Ingredients
- 1 (16 ounce) package refrigerated sugar cookie dough 24 count
- 1 cup vanilla frosting
- 12 ounces vanilla almond bark
- sprinkles optional
Instructions
- Preheat your oven according to the cookie dough package instructions. Bake the cookies as directed, then allow them to cool completely.
- Crumble the baked cookies into small pieces in bowl of a stand mixer fitted with a paddle attachment.
- Gradually mix in the vanilla frosting until the mixture holds together when pressed. You may not need the full amount of frosting.
- Scoop 1 tablespoon of the mixture and roll it into smooth balls. Place them on a parchment-lined baking sheet.
- Freeze the cookie balls for 30 minutes to firm them up.
- Melt the vanilla almond bark in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Dip each truffle into the melted almond bark, letting the excess drip off. Place the coated truffles back on the parchment paper.
- Add sprinkles to the truffles while the coating is still wet, if desired.
- Allow the almond bark to harden completely before serving or packaging.
Notes
- Store in an airtight container at room temperature for up to a week.
- The truffles can be frozen in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.