I stumbled across the idea for these sugar cookie truffles on Pinterest at exactly the right moment. I needed inspiration for something to make for a coworker’s bridal shower at work and suddenly a recipe for these showed up in my feed.
White is certainly a color associated with brides, so these seemed perfect for a bridal shower. The original recipe I saw used regular clear sugar crystal sprinkles on top which also looks great, but I figured for an event like a bridal shower they needed something a bit more jazzy so I picked up some Wilton gold sugar sprinkles which really gave these the extra special touch I was going for.
With the gold sprinkles, these would also be great for Christmas or New Year’s or any other fancy occasion. You could use any color sugar sprinkles you want, to suit whatever event you’re making them for. Whatever color you use, they are sure to go over well wherever you take them.
Sugar Cookie Truffles
- 24 whole Pepperidge Farm Sugar Cookies (the hard kind, not soft batch OR use 240g of another brand or homemade hard sugar cookies)
- 4 oz plain cream cheese (softened slightly)
- 2 cups white chocolate chips (use high quality chocolate or it won't melt right)
- 1/4 cup vegetable shortening
- sugar sprinkles
- Pulse the cookies in a food processor or blender until they have formed into fine crumbs, then add the cookie crumbs and cream cheese to a small mixing bowl and beat until completely mixed and a ball of truffle dough has formed.
- Scoop out 2 tsp. scoops of dough and form into rounded balls, then place on a parchment-lined baking sheet.
Note: I use the Oxo Good Grips 2"/small cookie dough scoop for mine.
- Once all the dough has been formed into balls, place the baking sheet in the freezer for 10 minutes, then transfer to the refrigerator.
- Using a double boiler over low heat, heat the chocolate chips and shortening together, stirring constantly with a heat-resistant spatula, until completely melted and smooth.
Note: Do not have too much water in the bottom of the double boiler and make sure heat is no higher than low heat, or the chocolate may seize up. White chocolate is extremely delicate.
- After the chocolate is melted, remove from heat and dip truffles, one at a time, then place on another parchment-lined baking sheet, sprinkling the sugar crystals on top of each truffle as soon as they are placed on the baking sheet (before the chocolate hardens).
Note: See my tips for truffle making/dipping here.
- Store truffles in a covered container in the refrigerator for up to a week.