The Easiest Sugar Cookie Truffles Ever!
This Sugar Cookie Truffle Recipe makes unforgettably yummy and tender truffles! And somehow each bite just gets better and better so before you know it, you’ll have eaten a handful of these sugar cookie truffles!
If you’re wondering what Lofthouse Sugar Cookies are, they’re deliciously soft and tender cookies that are found in the bakery section at most grocery stores.
The cookies are out year-round and they’re irresistibly tender crumb and smooth frosting are what makes them everyone’s favorite store-bought cookie!
BUT to enjoy them at a superior level, I combined them with high-quality cream cheese and Ghirardelli chocolate. Because why stop at the cookie when you can bring them to a higher level of scrumptious?
Lofthouse Sugar Cookie Truffles Ingredients
- Cream Cheese
- Ghirardelli White Chocolate Melting Wafers
- Nonpareil Sprinkles
- Red and Green Candy Melts
When a recipe is made with Lofthouse Sugar Cookies YOU KNOW it’s going to be good! Those deliciously soft cookies are the foundation of these easy-to-make sweet treats.
When combined with a high-quality cream cheese such as full-fat Philadelphia cream cheese, the result is a decadent filling that’s totally unforgettable! If you prefer, you can even swap the cream cheese out for an equal amount of store bought or homemade frosting.
Once the filling has been made, it’s rolled out into the perfect bite-sized treats and then dipped in white chocolate. I love using Ghirardelli melting wafers, but you can also use candy melts or almond bark.
How To Make Lofthouse Sugar Cookie Truffles
Step 1: Beat the cream cheese until smooth in a large bowl using a hand mixer on medium-high speed.
Step 2: Crumble up the Lofthouse sugar cookies and put them into the bowl with the beaten cream cheese. Mix the two together until well combined.
Step 3: Scoop the truffle filling out into even portions and then roll them into a ball using the palm of your hands. Transfer the rolled sugar cookie dough balls onto the prepared baking sheet.
Step 4: Place the baking sheet of rolled truffles into the fridge to chill.
Step 5: Melt the vanilla melting wafers using the microwave method, a candy melting pot, or a double boiler.
Step 6: Dip one chilled cookie ball at a time into the melted wafers using a fork. Then place the dipped sugar cookie truffles back onto the parchment paper lined baking sheet and immediately top them with sprinkles.
Step 7: Melt the green and red candy melts in separate piping bags. Afterward, cut a small piece of the tip off of each of the piping bags.
Step 8: Drizzle the white chocolate-dipped sugar cookie balls with the melted red and green candy wafers. Add sprinkles immediately if desired.
Step 9: Transfer the baking sheet of finished truffles to the fridge for a few minutes to harden. Then serve and enjoy!
How do I evenly portion out homemade truffles?
I find that using a 1.5-inch cookie scoop portions the truffle mixture out into the perfect bite-sized treat! If you make lots of homemade truffles it’s worth picking up the 1.5” inch cookie scoop at Walmart, or Target, or even ordering one off of Amazon!
You could also use a heaping tablespoon to portion the truffle filling out if you don’t have a small cookie scoop!
How To Melt Candy Wafers
- Microwave Method – The microwave method is placing the candy wafers in a microwave-safe bowl and microwaving them on low heat or the defrost setting. The wafers will need to be stirred every 30 seconds to avoid any hot spots. This method requires you to pay close attention to the wafers so that they don’t overheat!
- Candy Melt Melting Pot – A candy melt melting pot can be found at craft stores, Walmart, and Target as well as Amazon. Melting pots have two settings, melt and warm, this allows the melted wafers to stay at the perfect dippable consistency. Giving you more time to focus on dipping and less time reheating them in the microwave!
- Double Boiler – The double boiler method places a heat-safe bowl or small pan over a large pot of simmering water. The steam rises into the bowl over the pot and gently melts the candy wafers or chocolate. This method also keeps the wafers at a smooth, dippable consistency for longer!
- Piping Bag – When melting the red and green wafers for decorating I prefer to use a piping bag. To do so, I place the candy melts into a piping bag and then microwave one bag at a time on low heat or using the defrost setting at 30-second intervals. After each interval, the bag needs to be massaged to ensure the wafers are melting evenly to avoid hot spots that could cause the chocolate to seize up.
How come my melting wafers aren’t melting?
If the wafers aren’t melting, it’s likely that the chocolate has seized up from being overheated or there was a bit of moisture that got to them. Make sure the bowl you use to melt the wafers in is completely dry before beginning.
When heating the wafers be sure to heat them low and slow to prevent overheating them. Doing so will prevent the chocolate from seizing up and becoming a consistency that can’t be used for dipping.
Are candy melts and candy wafers the same?
Yes, some brands may advertise them as melts or wafers both are used for the same purpose, to easily melt into the best dippable consistency without having to temper it first!
Sugar Cookie Truffle Decorating Tips
- Chill The Truffles – Beautifully decorated truffles start by first chilling them in the fridge to allow them to firm up! This helps the truffles to maintain their shape when dipping them into the warm melted chocolate. If the truffles are not chilled first, they are likely to break apart which will cause a lumpy truffle or lump dipping mixture.
- Work In Batches – When dipping and decorating the Lofthouse Sugar Cookie Truffles I find that it’s best to work in batches. This way the truffles don’t become too soft for dipping as they’re waiting for their turn on the baking sheet. To work in batches, only remove a few from the fridge at a time. Once you have a batch dipped and decorated, place them back in the fridge and grab more to work with!
- Decorate Quickly – It’s important to decorate and add the sprinkles immediately after the sugar cookie balls have been coated in the melted wafers. Doing so will ensure the sprinkles adhere firmly to the truffle as the chocolate hardens.
How To Enjoy Lofthouse Sugar Cookie Truffles
- Treat Bags For Sharing – Since EVERYONE loves Lofthouse sugar cookies, these Lofthouse Truffles are perfect for sharing! Make a batch and then portion the truffles out into cellophane bags and tie them off with a fun ribbon. Then pass the bags of sugar cookie truffles out to neighbors and co-workers!
- Homemade Truffle Tin – Pair these Sugar Cookie Truffles with my Gingerbread Truffles and Mint Cookie Truffles in a fun cookie tin. An assortment of flavored truffles is another great edible gift that friends and family will love getting this holiday season!
Storage Instructions For Lofthouse Sugar Cookie Truffles
Store these sugar cookie truffles in an airtight container in the fridge to enjoy for up to 5 days. For longer storage, you can make these ahead of time to freeze and eat up later!
To freeze Sugar Cookie Truffles, transfer them into the freezer on a baking sheet in a single layer to flash freeze them. This will prevent the truffles from freezing and sticking together in one big ball.
Afterward, transfer the frozen truffles into an airtight freezer-safe container or Ziploc freezer bag with the excess air squeezed out of it. The truffles can then be stored in the freezer to enjoy for up to 3 months.
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Christmas Sugar Cookie Balls
- Mixing bowls
- Hand mixer
- Medium cookie scoop
- Baking trays
- Parchment paper
- 8 ounces cream cheese softened
- 10 ounces Ghirardelli white chocolate melting wafers
- Nonpareil sprinkles
- Red and green candy melts optional
- Cream 8 ounces cream cheese in a large mixing bowl with a hand mixer until smooth.
- Use a medium cookie scoop to portion out the truffle mixture into balls and roll them between the palms of your hands to make a smooth ball. Place each ball onto the prepared baking tray and repeat until the mixture is gone.
- Refrigerate the cookie balls for 1 to 2 hours. This will help the balls set and keep their shape when dipping.
- Melt 10 ounces Ghirardelli white chocolate melting wafers in a bowl at 30-second intervals, stirring after each one, until completely smooth.
- Use a fork to dip one cookie ball at a time into the melts then remove and gently tap the fork on the edge to remove the excess coating. Place the ball back onto the parchment paper and immediately top with Nonpareil sprinkles.
- If you plan to drizzle them with Red and green candy melts, you can coat the balls and allow the white chocolate coating to set.
- Microwave the candy melts in a piping bag on a low or defrost setting. Massage the bag every 30 seconds to ensure it is heating evenly.
- Snip off a small piece of the tips and then drizzle over the coated sugar cookie balls.
- Place in the refrigerator for at least 10 minutes for the coating to harden. Keep refrigerated until ready to eat.
- Store leftovers refrigerated in an airtight container for up to 5 days.