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Christmas Sugar Cookie Truffles: An Easy, No-Bake Holiday Treat

A Sweet Solution for Holiday Stress

Every December, my kitchen counter becomes a battlefield of sprinkles, icing, and grand, often-failed, cookie-decorating ambitions. I love the idea of elaborate Christmas cookies, but the reality is a time-crunched schedule and a distinct lack of pastry-chef patience. That’s how these Christmas Sugar Cookie Truffles were born—out of a happy accident involving a batch of slightly over-baked sugar cookies I couldn’t bear to waste. With a little cream cheese and a dip in smooth white chocolate, I discovered the perfect, no-fuss holiday confection. They deliver that classic, buttery sugar cookie flavor in a blissful, bite-sized form that requires zero artistic skill. The result? A creamy, decadent center enveloped in a crisp chocolate shell, a tiny snowball of joy that’s become our most-requested holiday treat.

Why You’ll Love This

The Ultimate Shortcut: You get all the nostalgic flavor of homemade sugar cookies without the rolling, cutting, or decorating drama.
Impossibly Easy: If you can mix, roll, and dip, you can make these. It’s a fantastic recipe to make with little helpers in the kitchen.
The Perfect Clean-Up Crew: This is the brilliant solution for cookie fails, stale cookies, or even those store-bought cookies languishing in the pantry.
Crowd-Pleasing Magic: Their adorable, festive appearance and irresistible creamy texture make them the star of any cookie tray or holiday party platter.

I’ll never forget the first time I brought these to my in-laws’ Christmas Eve gathering. My father-in-law, a man of few words and even fewer sweet indulgences, is the definition of a picky eater. He typically nods politely at desserts. I watched him take one of these truffles, and then another. He sought me out later in the evening, not with a simple compliment, but with a request: “You have to leave the recipe for your mother-in-law.” That’s the power of this simple treat—it wins over even the toughest critics.

What Makes It Special

The Cookie Base: Using fully baked sugar cookies creates a wonderfully crumbly, sandy texture that’s the perfect contrast to the creamy coating.
Cream Cheese Secret: This isn’t just for tang; it’s the magic binder that adds a lush, velvety richness you don’t get with butter or frosting alone.
White Chocolate Wafers: Specifically designed for melting, they create a flawlessly thin, crisp shell that sets beautifully without tempering.
A Hint of Vanilla: This amplifies the warm, familiar aroma of classic Christmas cookies, making the flavor pop.

Making It Happen

First, line a large baking sheet with parchment paper. This is your staging area and will make cleanup a breeze. In a large mixing bowl, combine your sugar cookies, the softened cream cheese, and that teaspoon of vanilla extract. Using an electric hand mixer, blend it all together for a good two to three minutes. You’re looking for a completely smooth, uniform mixture with no streaks of cream cheese or large cookie crumbs. It should hold together like a soft, pliable dough.

Now, for the fun part. Grab a one-inch cookie scoop or a tablespoon. Portion out the mixture and roll it between the palms of your hands to form neat, one to one-and-a-half-inch balls. The goal is a smooth, round surface, which will give you a beautifully even chocolate coating. Place each little ball on your prepared baking sheet and slide the entire tray into the refrigerator. Let them chill and firm up for a solid hour; this crucial step prevents them from falling apart during the dipping process.

About ten minutes before your truffles are done chilling, it’s time to melt the chocolate. Create a simple double boiler by placing a large heatproof bowl over a pot with a couple of inches of simmering (not boiling) water. Make sure the bottom of the bowl isn’t touching the water. Add your white chocolate wafers and stir frequently with a rubber spatula as they melt. Once they’re mostly liquid, stir in the tablespoon of Crisco. This is the pro-trick for achieving a super silky, thin, and dippable chocolate that hardens with a beautiful sheen. Keep stirring until the mixture is utterly smooth, then remove it from the heat.

Working quickly, spear a chilled truffle with a fork and gently lower it into the melted chocolate. Use a second fork or a spoon to help coat it completely, letting the excess drip back into the bowl. Carefully transfer the enrobed truffle back to the parchment paper and immediately shower it with Christmas sprinkles before the shell sets. Repeat this with all the truffles, then let them chill for another 20 minutes to fully set that gorgeous white chocolate coating.

You Must Know

Softened, Not Melted: Your cream cheese must be at room temperature. If it’s too cold, you’ll have lumpy truffle mixture; if it’s warm, it will be a sticky mess.
Chill is Non-Negotiable: Do not skip or shorten the chilling time. A firm, cold center is what allows the truffle to withstand the heat of the melted chocolate.
Avoid Water at All Costs: Even a single drop of water in your melting chocolate can cause it to “seize” and become a grainy, clumpy disaster. Ensure all your tools are completely dry.

Serving It Up

Arrange these snowy truffles on a festive platter alongside other holiday classics like peppermint bark and gingerbread men. For a cozy evening, serve them with strong coffee to cut through the sweetness or a cold glass of milk for the ultimate nostalgic pairing. They also make a delightful accompaniment to a mug of rich hot chocolate.

Make It Different

Flavor Twists: Add a quarter teaspoon of peppermint or almond extract to the truffle mixture for a different flavor profile.
Chocolate Lover’s Swap: Use crushed Oreos instead of sugar cookies and dip them in dark chocolate for a cookies-and-cream version.
Dietary Tweaks: Use vegan cream cheese and vegan white chocolate to make this dairy-free. Gluten-free sugar cookies work perfectly in the base.
Coating Variations: Instead of sprinkles, drizzle with melted dark chocolate or dust with edible gold powder for an elegant finish.

Storing Your Masterpiece

Store these truffles in a single layer in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. Place them in a single layer on a parchment-lined sheet to freeze solid, then transfer to a freezer bag. Thaw in the refrigerator overnight. There is no need to reheat; serve them chilled for the best texture.

Success Tips

For the smoothest rolling experience, lightly dampen your hands with water to prevent the cookie mixture from sticking. If your melted chocolate begins to thicken as you work, simply place the bowl back over the warm (off-heat) water for a minute to loosen it up. For a truly professional look, use specialty chocolate dipping tools, which allow for perfect coverage and a clean bottom.

Frequently Asked Questions

Can I use homemade sugar cookies?
Absolutely! This is a perfect way to use up any less-than-perfect homemade cookies. You’ll need about 12 medium-sized cookies, crumbled.

My chocolate is thick and clumpy. What happened?
This is called seizing, often caused by steam or a drop of water. To salvage it, try stirring in a tiny bit more Crisco or vegetable oil (a teaspoon at a time) until it smooths out.

Can I use regular white chocolate chips instead of melting wafers?
I don’t recommend it. Chocolate chips contain stabilizers that help them hold their shape and don’t melt as smoothly. Melting wafers are formulated for a perfect, thin, dipping consistency.

How far in advance can I make these?
They are perfect for making ahead! They keep beautifully in the fridge for up to a week, making them a fantastic do-ahead treat for holiday entertaining.

The mixture is too sticky to roll. What should I do?
This means it needs more chilling. Pop the entire bowl of mixture into the fridge for 20-30 minutes to firm up before attempting to roll the balls.

Recipe Card: Christmas Sugar Cookie Truffles

Prep Time: 30 minutes
Cook Time: 0 minutes
Chill Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: Approximately 24 truffles
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 2 dozen

Ingredients

12 fully cooked sugar cookies
4 oz cream cheese (half of an 8oz block), softened to room temperature
1 teaspoon vanilla extract
10 oz bag of white chocolate melting wafers
1 tablespoon Crisco (or coconut oil)
Christmas sprinkles, for decorating

Instructions

Line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine the sugar cookies, softened cream cheese, and vanilla extract. Use an electric hand mixer to blend on medium speed for 2-3 minutes, until the mixture is completely smooth and uniform.
Using a 1-inch cookie scoop or tablespoon, portion the mixture and roll into smooth, 1 to 1.5-inch balls using your hands. Place them on the prepared baking sheet.
Refrigerate the truffle balls for 1 hour, until firm.
Near the end of the chilling time, create a double boiler. Add 2-3 inches of water to a saucepan and bring to a simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.
Add the white chocolate wafers to the bowl. Melt, stirring frequently with a rubber spatula, until smooth.
Stir the Crisco into the melted chocolate until fully incorporated and the chocolate is silky. Remove from heat.
Using two forks or dipping tools, dip each chilled truffle ball into the chocolate, coating it completely. Let the excess drip off.
Return the coated truffle to the parchment paper and immediately decorate with Christmas sprinkles.
Repeat with all truffles. Chill for an additional 20 minutes to set the chocolate completely before serving.

Notes

For best results, ensure all ingredients and tools are at the proper temperature and dry. Do not rush the chilling steps.

Christmas Sugar Cookie Truffles