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Close up view of the pale-yellow sugar cookie dough ingredients mixed with cream cheese.

Irresistible No-Bake Sugar Cookie Truffles

These no-bake Sugar Cookie Truffles feature a dense, moist pale-yellow dough with a cream cheese binder, coated in a smooth white chocolate shell and topped with festive red, green, and white round sprinkles.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 24 truffles
Course: Desserts, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Center
  • 1 1/2 cups All-Purpose Flour Heat-treated (180g)
  • 4 oz Cream Cheese Softened to room temperature (113g)
  • 1/2 cup Unsalted Butter Softened (113g)
  • 3/4 cup Granulated Sugar (150g)
  • 1 tbsp Vanilla Extract (15ml)
  • 1/4 tsp Fine Sea Salt (1.5g)
Chocolate Coating & Topping
  • 12 oz White Chocolate Melting Wafers (340g)
  • 2 tbsp Round Sugar Sprinkles Tiny red, green, and white (30g)

Equipment

  • 1 Large Mixing Bowl For mixing the cookie dough.
  • 1 Handheld electric mixer To properly cream the butter and cream cheese.
  • 1 Baking sheet with parchment paper To rest the truffles while chilling and setting.
  • 1 Small Cookie Scoop 1-inch (2.5cm) size for even portions.

Method
 

Preparation
  1. Place your all-purpose flour in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until an instant-read thermometer registers 165°F (74°C). Set aside to cool completely.
  2. In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Beat on medium speed with a hand mixer until light and fluffy. Pour in the vanilla extract and salt, beating for another 30 seconds.
  3. Gradually add the cooled, heat-treated flour to your butter mixture, mixing on low speed until you achieve a dense, moist, pale-yellow sugar cookie dough.
  4. Portion the dough into 1-inch (2.5cm) bite-sized round truffles using a cookie scoop. Roll smoothly between palms. Place on a parchment-lined baking sheet and freeze for 30 minutes.
Coating
  1. Microwave the white chocolate melting wafers in a shallow bowl on 50% power in 30-second bursts, stirring until 90% melted. Let residual heat melt the rest until perfectly smooth.
  2. Drop one chilled truffle into the melted white chocolate, coat using a dipping fork, and place on parchment paper. Immediately top with the red, green, and white round sugar sprinkles before the chocolate sets.

Notes

Always ensure your heat-treated flour is completely cooled before adding it to the butter and cream cheese binder to prevent melting.
Store leftover truffles in the refrigerator in an airtight container for up to 1 week.