Sugar Cookie Truffle Bites (Print Version)
Crushed sugar cookies and cream cheese form soft centers dipped in vanilla coating with colorful sprinkles.
# Ingredients:
→ Truffle Base
01 -
2 cups crushed sugar cookies (approximately 10 to 12 finished cookies)
02 -
4 ounces cream cheese, softened
→ Coating and Decoration
03 -
10 ounces vanilla flavored melting wafers
04 -
Red and green sprinkles, for garnish
# Steps:
01 -
Line a baking sheet with parchment paper or aluminum foil to prevent sticking.
02 -
Process sugar cookies in a food processor until finely ground into crumbs. Alternatively, place cookies in a large resealable plastic bag and crush thoroughly with a meat mallet or rolling pin.
03 -
In a medium mixing bowl, combine the sugar cookie crumbs with softened cream cheese. Mix thoroughly with a spoon and then by hand until a smooth, uniform dough forms.
04 -
Scoop approximately 1 tablespoon of dough per truffle. Roll into smooth balls and place onto the prepared baking sheet.
05 -
Transfer the tray of truffle balls to the freezer and chill for 10 minutes to firm.
06 -
Place vanilla melting wafers in a microwave-safe bowl or measuring cup. Heat at 50% power in 30-second intervals, stirring between each, until fully melted and smooth, about 2 minutes total.
07 -
Using a fork with the center tines removed or another dipping tool, immerse each chilled truffle ball in the melted coating, ensuring full coverage. Tap gently to remove excess coating. Place coated truffles back onto the baking sheet.
08 -
Once coated, transfer truffles to the freezer for 5 minutes to set the coating.
09 -
Pour extra melted wafers into a small resealable plastic bag; snip off a corner and drizzle over set truffles. Immediately top with red and green sprinkles for garnish.
10 -
Refrigerate truffles until ready to serve. Keep leftovers refrigerated for best freshness.
# Notes:
01 -
For best results, ensure cookies are crushed to a fine, even consistency to properly bind with cream cheese.