Introduction

These Sugar Cookie Truffles are a delightful twist on classic holiday treats, combining the flavors of sugar cookies with a smooth white chocolate coating. Easy to make and perfect for gifting or sharing, they bring festive cheer in every bite.

A close-up view of round white chocolate-coated truffles arranged on a white, slightly ornate cake stand. Each truffle is smooth and creamy pale yellow in color, topped with small red, green, and white sprinkles scattered mainly on the top center. The truffles have a shiny texture and a small base where the coating gathers. The background shows more truffles slightly out of focus on a white marbled surface, giving a festive and delicious look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons unsalted butter (softened at room temperature)
2 cups white cake mix
1/4 cup cane sugar
1 teaspoon vanilla extract
1/2 cup Christmas sprinkles
10 oz white chocolate wafers (or chopped white chocolate)
2 tablespoons Christmas sprinkles (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread the white cake mix evenly on a baking sheet lined with parchment paper.
Step 2: Bake the cake mix for 5 to 7 minutes, or until it reaches 160°F (71°C). Use a thermometer to check the temperature. Remove from the oven and let it cool completely.
Step 3: Prepare a large cookie sheet by covering it with waxed paper and set aside.
Step 4: Cut the softened butter into 8-10 pieces and place in a large bowl. Add the cooled cake mix and cane sugar, then stir to combine.
Step 5: Using a fork, blend the butter into the cake mix until a smooth dough forms. Add the vanilla extract and mix well by hand.
Step 6: Stir in 1/2 cup of Christmas sprinkles until evenly distributed in the dough.
Step 7: Scoop about 1 tablespoon of the dough and roll it into a ball with your palms. Place each ball onto the prepared cookie sheet.
Step 8: Freeze the cake balls for 10 minutes to firm up before dipping.
Step 9: Melt the white chocolate wafers in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 20-30 second intervals, stirring well after each, until fully melted and smooth.
Step 10: Using a fork, dip each chilled cake ball into the melted white chocolate, ensuring it is fully coated, then return it to the baking sheet. Immediately sprinkle the top with additional Christmas sprinkles.
Step 11: Refrigerate the truffles for 20 to 30 minutes, or until the white chocolate coating is set and firm.

Tips & Variations

For a festive twist, try using different colored sprinkles or mix in a pinch of cinnamon in the dough for extra warmth.
If white chocolate isn’t available, substitute with milk or dark chocolate, adjusting sweetness with less sugar if needed.
Handle the truffles gently when dipping to keep their round shape intact.

Storage

Store the Sugar Cookie Truffles in an airtight container in the refrigerator for up to 7 to 10 days. Bring to room temperature before serving for the best texture. They can also be frozen for longer storage; thaw in the fridge overnight before enjoying.

How to Serve

The image shows a close-up of several round white chocolate balls with a smooth, shiny texture, each topped with small red, green, and white sprinkles. They are arranged on a white plate with a subtle embossed pattern on its rim. The white chocolate balls have a creamy, pale yellow color and a glossy finish, and they slightly rest on small puddles of melted white chocolate at their bases. The background features a faint hint of holiday colors, and the surface under the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake mix flavors other than white?

Yes, you can experiment with other cake mix flavors like yellow or vanilla to create variations, but white cake mix gives the classic sugar cookie taste.

Do I have to heat treat the cake mix?

Heating the cake mix is important to eliminate any potential bacteria and ensure safety, especially since the mix is used without baking as part of the truffle dough.