Christmas Sugar Cookie Truffles
Try this Christmas Sugar Cookie Truffles recipe, or contribute your own.
Try this Christmas Sugar Cookie Truffles recipe, or contribute your own.
- Carbohydrate 1.29960277777778 g
- Cholesterol 2.65833333333333 mg
- Fat 0.866133333333333 g
- Fiber 0.360888882742988 g
- Protein 0.285086111111111 g
- Saturated Fat 0.47125 g
- Serving Size 1 1 sugar cookie truffle (15g)
- Sodium 8.01527777777778 mg
- Sugar 0.93871389503479 g
- Trans Fat 0.138950277777778 g
- Calories 12 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.
A dense, buttery interior of pulverized baked goods bound with tangy dairy meets a crisp, snapping shell of tempered white coating. Confectioners often struggle to achieve a smooth truffle texture without adding heavy cream, which can introduce excess moisture and cause structural collapse. Utilizing softened cream cheese at room temperature provides the exact fat-to-moisture ratio needed to bind cookie crumbs into cohesive spheres without thinning the mixture. Process the cookies in a food processor until entirely uniform to prevent textural lumps before incorporating the dairy. Chill the formed balls for 15 minutes in the freezer so they hold their shape during the hot coating phase. Pairing these rich confections requires balancing their pronounced sweetness. Strong, bitter beverages cut through the density of the sugar and white chocolate effectively. Serve them alongside unsweetened espresso, dark roast drip coffee, or a pot of steaming Earl Grey tea. The bergamot oil in the tea contrasts nicely with the vanilla notes of the cookies. For alternative dietary needs, standard dairy cream cheese can be swapped for plant-based cream cheese at a one-to-one ratio, though coconut-based options may alter the firmness of the final chill. Store the finished truffles in a sealed container in the refrigerator for up to seven days.
