There’s just something magical about sugar cookie truffles—they’re bite-sized, indulgent, and so simple to make that you might find yourself whipping up a batch for every holiday and party (and maybe a batch just for yourself!). These little treats transform leftover sugar cookies into a creamy, dreamy dessert that’s perfect for sharing. Whether you’re looking for an easy no-bake treat or just want to impress guests with minimal effort, this recipe checks all the boxes.

I first made these sugar cookie truffles on a chilly December afternoon when I realized I had way too many leftover sugar cookies from a failed attempt at holiday cookie decorating. The cookies were delicious but, let’s just say, not the prettiest. Rather than waste them, I crushed them into crumbs and experimented with turning them into truffles. When I dipped that first creamy, cookie-filled ball into melted vanilla wafers and sprinkled it with holiday colors, I knew I was onto something special. A sweet, melt-in-your-mouth moment of genius!

A little backstory: From cookies to truffles

Sugar cookie truffles take inspiration from classic cake pops. While cake pops use crumbled cake mixed with frosting, this version swaps cake for sugar cookies and frosting for cream cheese, resulting in a richer, more buttery flavor. This idea likely arose as a way to use up extra cookies, and over time, it’s become a beloved no-bake holiday treat. Their beauty lies in the simplicity: just a few ingredients, and you’ve got a dessert that looks and tastes gourmet. Plus, you can customize them with different sprinkles and coatings for any season or occasion.

The ingredients that make it magic

Crushed sugar cookies: These are the base of the recipe, giving the truffles their buttery, sweet flavor. If you don’t have sugar cookies, you can use shortbread or even vanilla wafer cookies as a substitute. Pro tip: Homemade sugar cookies (even slightly stale ones) work best because of their denser texture.
Cream cheese: Softened cream cheese is the glue that holds the truffles together, adding a creamy richness. Full-fat cream cheese works best here, but you can use reduced-fat if you’re looking to cut back on calories.
Vanilla-flavored melting wafers: These wafers coat the truffles in a smooth, candy-like shell. If you can’t find melting wafers, white chocolate chips will work, but you’ll need to add a teaspoon of coconut oil or shortening to help them melt smoothly.
Sprinkles: These add a festive pop of color and crunch. Red and green are perfect for Christmas, but you can switch to pastels for Easter, orange and black for Halloween, or even rainbow for birthdays!

The tools you’ll need to get started

You don’t need a fancy kitchen setup to make these truffles, but a few tools can make the process smoother:

Food processor: This is the quickest way to turn sugar cookies into fine crumbs. If you don’t have one, a Ziploc bag and rolling pin will work, but be prepared to crush those cookies like you mean it!
Mixing bowl: For combining the cookie crumbs and cream cheese.
Microwave-safe bowl or measuring cup: For melting the vanilla wafers. A glass measuring cup with a spout makes dipping the truffles easier.
Fork and toothpick: A plastic fork with the middle prongs removed is perfect for dipping, and a toothpick helps nudge the truffles off the fork neatly.
Parchment paper: Keeps the truffles from sticking as they set.

Step-by-step: Let’s make sugar cookie truffles

Here’s how to bring these little bites of joy to life, step by step:

Prep your cookie sheet: Line a baking sheet with parchment paper or foil. This makes cleanup a breeze and keeps the truffles from sticking.
Crush the cookies: Toss your sugar cookies into a food processor and pulse until they’re fine crumbs. If you’re doing this by hand, seal them in a sturdy Ziploc bag and crush with a rolling pin or meat mallet until no large pieces remain.
Mix in the cream cheese: Combine the cookie crumbs with softened cream cheese in a mixing bowl. Start with a spoon, but honestly, I find it easier to get in there with my hands. You’ll know it’s ready when the mixture holds together easily when pressed.
Roll into balls: Scoop out about a tablespoon of dough and roll it into a ball. You can go smaller if you want bite-sized truffles, but try to keep them uniform for even coating. Place the balls on your prepared baking sheet and freeze for 10 minutes.
Melt the wafers: While the truffles chill, microwave the melting wafers in 30-second intervals at 50% power, stirring each time, until smooth.
Dip the truffles: Using your fork (with the middle prongs removed), dip each chilled truffle into the melted wafers, ensuring it’s fully coated. Gently tap the fork on the edge of the bowl to remove excess coating. Use a toothpick to slide the truffle off the fork and back onto the baking sheet.
Add sprinkles and drizzle: While the coating is still wet, sprinkle with your festive sprinkles. For extra flair, drizzle leftover melted wafers over the top using a Ziploc bag with a tiny corner snipped off.
Set and store: Freeze the coated truffles for another 5 minutes to set the coating. Store in the fridge until ready to serve.

Fun variations to try

Gluten-free option: Use gluten-free sugar cookies, and you’ve got a truffle everyone can enjoy!
Vegan version: Swap cream cheese for a dairy-free alternative and use vegan-friendly white chocolate for coating.
Flavor twist: Add a dash of almond or peppermint extract to the cookie-cream cheese mixture for a flavor boost.
Seasonal makeovers: Try orange sprinkles for fall, pastel colors for spring, or crushed candy canes on top for a peppermint twist.
Chocolate lovers: Use milk or dark chocolate melting wafers instead of vanilla for a richer, more indulgent treat.

Serving and presentation tips

To really show off your sugar cookie truffles, arrange them on a pretty platter or tiered tray. Sprinkle a few extra sprinkles around for a festive touch, or nestle them in mini cupcake liners for an elegant look. Pair them with a plate of cookies or other bite-sized desserts for a stunning dessert table centerpiece.

Pairing ideas for the perfect treat

These truffles are rich, so they pair beautifully with a light, fizzy drink like sparkling water or Prosecco. For a cozy vibe, serve them with hot cocoa topped with whipped cream, or a freshly brewed cup of coffee. Want something more festive? Eggnog or mulled wine would complement the sweetness beautifully.

Storing and reheating tips

Sugar cookie truffles are best stored in the fridge in an airtight container. They’ll stay fresh for up to a week (though good luck keeping them around that long!). For longer storage, freeze them in a freezer-safe bag or container for up to three months. Just thaw in the fridge overnight before serving.

Scaling the recipe for any crowd

This recipe is easy to scale up or down. If you’re making a smaller batch, just keep the 2:1 ratio of sugar cookies to cream cheese. For a larger crowd, double or triple the ingredients, but be prepared for a bit more hands-on rolling and dipping time.

Troubleshooting tips

If your mixture feels too dry to roll, add a teaspoon of softened cream cheese at a time until it comes together. If your coating isn’t smooth, try reheating the melting wafers in short intervals to keep them fluid. And if your truffles stick to the fork, a quick tap or gentle nudge with a toothpick will do the trick.

Give them a try!

There’s nothing more satisfying than sharing a batch of homemade sugar cookie truffles with friends and family. They’re cute, customizable, and ridiculously easy to make—what’s not to love? Go ahead, get creative with flavors and toppings, and make this recipe your own. I can’t wait to hear how they turn out for you!

FAQ

1. Can I use store-bought cookies for this recipe?
Absolutely! Store-bought sugar cookies work great, though homemade ones often have a better texture for crumbling.

2. What if I don’t have a food processor?
No problem! Use a Ziploc bag and a rolling pin or heavy object to crush the cookies into fine crumbs.

3. Can I make these ahead of time?
Yes! These truffles store well in the fridge for up to a week or in the freezer for three months.

4. What other coatings can I use?
Milk chocolate, dark chocolate, or even a dusting of cocoa powder are great alternatives to vanilla melting wafers.

5. How many truffles does this recipe make?
This recipe makes about 18-20 truffles, depending on how large you roll them.