Sugar Cookie Ornament Truffles Recipes

SUGAR COOKIE TRUFFLES

Steps:

• Preheat the oven at 350 degrees F.
• Put the flour on a baking sheet lined with parchment paper. Make sure to distribute the cake mix evenly.
• Bake for about 5 to 7 minutes, checking with a thermometer if the flour has reached 160 degrees F.
• Once heated enough, remove from the oven, and let it cool completely. Do not let it burn.
• Cover a large cookie sheet with waxed paper and set aside.
• Slice butter into 8-10 pieces and add it to a large bowl, add cake mix and sugar, stir to combine.
• Using a fork, work the butter into the cake mix until fully combined and it resembles smooth dough. Add vanilla extract. Use your hands to combine all the ingredients.
• Mix in sprinkles.
• Measure 1 tablespoon of batter or using a 1 tablespoon cookie scoop, and using your palms roll it into a ball.
• Place truffle balls onto the prepared baking sheet.
• Place in the freezer for 10 minutes before coating with white chocolate.
• The number of truffles will vary on how large or small you make them.
• Add white chocolate wafers to a microwave-safe bowl and melt for 30 seconds. Stir well and microwave for another 20 or 30 seconds, stir well with a spatula and if there is still chocolate that did not melt, microwave for another 10-15 seconds and stir well.
• Using a fork, dip each cake ball into the melted white chocolate and place bake on the baking sheet, top with sprinkles immediately.
• Place cake balls in the fridge for at least 20 - 30 minutes or until the white chocolate coating hardens.
• Store in the fridge for up to 7-10 days.

SUGAR COOKIE ORNAMENT TRUFFLES

Steps:

• Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese. Process 1 to 2 minutes or until well combined and can be pressed into a ball.
• Shape cookie mixture into 24 (about 1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave almond bark uncovered on High 60 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Using 2 forks, dip and roll chilled cookie balls, one at a time, into coating. Return to lined cookie sheet, and immediately decorate top with colored sugars. Place 1 Peanut Butter Cup™ on top of truffle, bottom side up. If coating has cooled too much, reheat. Refrigerate truffles about 15 minutes or until coating is set. Store covered in refrigerator.

SUGAR COOKIE TRUFFLES

Steps:

• Line a baking sheet with wax paper and set aside.
• Add cookies to food processor and pulse until cookies are finely crumbled. If you don't have a food processor, add the cookies to a large resealable plastic bag and use a rolling pin to crush the cookies.
• Add cream cheese and pulse until well combined into a dough.
• Use cookie scoop to portion the dough into roughly 1 inch balls, then use your hands to roll until ball is smooth and round. Add to prepared baking sheet. Repeat with remaining dough.
• Add baking sheet with dough balls to the freezer for about 10 minutes.
• While dough is chilling, melt chocolate, in whichever method you prefer.
• Get dough balls from freezer and dip, one at a time, on a fork in the melted chocolate. Gently tap the fork on the edge of the chocolate bowl to remove excess chocolate, then place back on wax paper lined baking sheet. If using sprinkles, add them now, so they'll stick to the chocolate. Repeat with remaining dough balls.
• Let truffles sit for about 5 minutes, so the chocolate sets, then serve or store.
• Truffles should be stored in an airtight container in the refrigerator for up to 2 months. I recommend storing them in the refrigerator, but they can technically be stored at room temperature, but only for 1 week.

SUGAR COOKIE TRUFFLES

Steps:

• Place your sugar cookies in a food processor and pulse the mixture to create a fine crumb like sand.
• Next add in the 2 ounces of cream cheese and mix. If you find it is too dry add the remaining cream cheese to the mixture. Add in the extract as well.
• Once well mixed, you will then use a cookie scoop to roll the sugar cookie dough into balls.
• Place on a lined baking sheet. Once all the truffles are made toss in the freezer for 15-20 minutes to harden the balls.
• Melt your candy melts in the microwave as directed on the package. Or use a double boiler.
• Then you will dip the balls into the chocolate and allow the excess chocolate to drip off. Then place the cookie balls on the parchment paper and add sprinkles as you go.
• Once done serve up these delicious no bake sugar cookie truffles.

SUGAR COOKIE TRUFFLES

Steps:

• PREPARE cookie mix according to package directions to make 36 cookies, baking until edges are golden brown. Cool completely.
• PROCESS all cookies, one dozen at a time, in food processer until fine crumbs. Beat cream cheese in large bowl with electric mixer until fluffy. Add crumbs to cream cheese. Mix on medium speed until evenly blended.
• ROLL mixture into 60 (1-inch) balls. Cover and chill at least 1 hour.
• MICROWAVE 1 package baking chips and 2 tablespoons shortening in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Hold 1 truffle on fork over bowl. Spoon white chocolate mixture over truffle to coat, tapping fork gently until excess coating drips back into bowl. Push truffle off fork onto wax paper using a toothpick. Immediately garnish top of truffle with decorator sprinkles. Repeat to coat remaining truffles. If coating thickens, microwave 10 to 15 seconds. Prepare additional coating using remaining white chips and shortening when needed. Chill truffles until ready to serve.

SUGAR COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and frosting. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 45 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds or until it can be stirred smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet; immediately decorate top with sprinkles. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

NO BAKE SUGAR COOKIE TRUFFLES RECIPE

Steps:

• Place sugar cookies in a food processor or crush in a Ziploc bag with a rolling pin until fine crumbs form.
• Pour sugar cookie crumbs in a large mixing bowl.
• Use a hand mixer and beat in softened cream cheese until well combined.
• Roll into 1-inch balls and place on a baking sheet lined with parchment paper or a silicone baking mat.
• Place in the freezer for 30 minutes.
• While truffles freeze, melt the white chocolate by placing the white chocolate chips in a microwave-safe bowl. Microwave for 2 minutes, stopping to stir every 30 seconds.
• Remove truffles from freezer.
• Using two forks, dip and roll truffles in melted chocolate until completely covered.
• Tap the fork on the side of the bowl to remove excess white chocolate, then use a toothpick to help slide the ball onto the prepared pan.
• Immediately top with sprinkles before the chocolate sets up.
• Repeat process for remaining truffles.
• Place pan of dipped truffles in the fridge until white chocolate has completely set up.