Try this Sugar Cookie Truffles recipe, or contribute your own.
- Carbohydrate 0.0983583333333333 g
- Cholesterol 2.65833333333333 mg
- Fat 0.827466666666667 g
- Fiber 0 g
- Protein 0.143308333333333 g
- Saturated Fat 0.466223333333333 g
- Serving Size 1 1 truffle (2g)
- Sodium 7.7575 mg
- Sugar 0.0983583333333333 g
- Trans Fat 0.118199166666667 g
- Calories 8 calories
Step-by-step
- Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.
- Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.
- In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate.)
- Remove the cookie balls from refrigerator. Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls. Store in an airtight container in the fridge for up to a week.
The Binding Power of Cream Cheese
Cream cheese dictates the structural integrity of these confections. Using three tablespoons for every twelve standard cookies creates a cohesive dough that holds its spherical shape without becoming greasy. Ensure the cream cheese sits at room temperature before blending. Cold dairy resists smooth incorporation and leaves visible streaks in the cookie crumbs.
Scaling Up or Down Economically
Adapting this yield requires strict adherence to ratios. Halving the batch demands one and one-half tablespoons of cream cheese and six cookies, quantities easily managed in a standard food processor. Doubling the recipe requires processing the cookies in two separate batches. Overloading the processor motor prevents the fine crumb texture necessary for a smooth truffle interior.
Preventing Structural Failure
Two critical errors ruin confections during preparation. Skipping the fifteen-minute freezer chilling window causes soft dough balls to disintegrate into the hot coating. Overheating white chocolate induces seizing. Melt the chocolate in thirty-second intervals, stirring vigorously between each burst to maintain a fluid dipping consistency.
