3 Ingredient Sugar Cookie Truffles

These no bake sugar cookie truffles are a sweet, simple dessert made with just three basic ingredients. They are creamy on the inside, coated in smooth white chocolate, and ready in under an hour, making them a perfect treat for holidays, parties, gifting, or a quick dessert when a sugar craving hits.

I love making homemade truffles because they look impressive but are usually very easy to prepare. This sugar cookie truffle recipe is one of the easiest versions, and the flavor is rich, sweet, and perfect for anyone who loves classic sugar cookies. Since there is no baking required, you only need a food processor or blender, a microwave, and a little freezer time to bring everything together.

Why I Love This Recipe

• You only need 3 main ingredients to make these sugar cookie truffles.
• There is no baking required, so the recipe is quick and beginner-friendly.
• The truffles are easy enough for kids to help roll and decorate.
• They take about 20 minutes of active prep time, plus 30 minutes in the freezer.
• They make a lovely Christmas candy, edible gift, party dessert, or easy year-round sweet treat.

Ingredients

This easy no bake dessert uses only a few simple ingredients: sugar cookies, cream cheese, and melting chocolate. You can also add sprinkles if you want to decorate the truffles for holidays or special occasions.

Tip: Melting chocolate wafers or candy melts are the easiest options for coating the truffles because they melt smoothly and set nicely. If needed, you can use white chocolate chips melted according to the package directions.

For the best texture, use firm or crisp sugar cookies rather than soft, moist cookies. Crisp cookies are much easier to crush into fine crumbs, which helps the truffle filling hold together smoothly. If your cookies are a little soft when you buy them, letting them sit for a day or two can help them become firmer and easier to crumble.

Step by Step

1. Place the sugar cookies in a large food processor or blender and pulse until they become fine crumbs. Make sure there are no large cookie pieces left, then transfer the crumbs to a large mixing bowl.
2. Add the softened cream cheese to the cookie crumbs. Stir until the mixture is fully combined and uniform, scraping down the sides of the bowl as needed.

3. Line a baking sheet with parchment paper. Roll the cookie mixture into small balls, about 1 1/2 inches wide, and place them on the prepared baking sheet. Tip: A small cookie scoop can help keep every truffle the same size.
4. Place the tray in the freezer for 30 minutes. This helps the truffles firm up so they are easier to dip in chocolate.

5. Melt the chocolate wafers in a microwave-safe bowl according to the package instructions, stirring as directed until smooth.
6. Remove the truffles from the freezer. Use a toothpick or two forks to dip each truffle into the melted white chocolate. Hold it over the bowl and tap gently so the excess chocolate drips off, then place it back on the parchment paper. If using sprinkles, add them right away before the chocolate sets.
7. Place the coated truffles in the refrigerator until the chocolate has completely hardened.

Tips for Best Results

• Use hard sugar cookies so they break down into fine crumbs. Soft sugar cookies will not give the same smooth texture.
• If you do not have a food processor or blender, place the cookies in a gallon-size storage bag and crush them with a rolling pin until finely crumbled.
• Lower-fat Neufchatel cheese can be used in place of full-fat cream cheese if preferred.
• Melting wafers are recommended because they coat the truffles evenly and create a smooth finish. Almond bark can also be used.
• Decorate the truffles with different sprinkles to match the occasion. Try red or pink sprinkles for Valentine’s Day, festive sprinkles for Christmas, or rainbow sprinkles for birthdays.

Storage

Store sugar cookie truffles in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place so the chocolate coating stays firm.

To freeze, first coat the truffles in chocolate and let the coating harden completely. Layer the truffles with parchment paper to prevent sticking, then place them in a freezer-safe container or freezer bag for up to 4 weeks.
Do not freeze the truffles before coating them in chocolate, because the filling may dry out and become crumbly.

If you try this recipe, please comment and rate it below. I love hearing how your homemade sugar cookie truffles turn out.