Sugar Cookie Truffles

Every December, I want something festive that’s easy. I love sugar cookies, but I’m not always in the mood for rolling pins, cutouts, sprinkles all over the floor, or baking sheet after baking sheet. These Sugar Cookie Truffles solve all of that.

They taste like soft sugar cookie dough wrapped in a thin, creamy white chocolate shell. They’re sweet, cozy, and just the right amount of festive without becoming a production. If your schedule is packed with school parties, holiday errands, or cookie exchanges you didn’t remember you signed up for, these are the kind of treats you can actually pull off.

They’re also no bake, freezer friendly, and perfect for gifting. Toddlers love them, adults love them, and they disappear fast. Basically: if you want the idea of Christmas cookies without the work, this is your recipe. For more no bake treats, try my Brown Sugar Cinnamon Pop-Tart Balls.

Why You’ll Love This Recipe

They taste like real sugar cookies without baking.
Soft, sweet, vanilla-forward centers with a thin white chocolate shell. All the cozy holiday flavor without turning on the oven.

They’re quick and genuinely easy.
Ten minutes of mixing, a quick chill, and a dip in chocolate. You don’t need special equipment or extra steps.

Perfect for December chaos.
Between school parties, gifting, errands, and everything else, these are the kind of treats you can actually make when life is full.

Kid-friendly and toddler-approved.
Little hands love helping roll the dough, and they’re the perfect size for holiday snack plates or lunchboxes.

Customizable for allergies and preferences.
Make them gluten-free, dairy-free, or nut-free with simple swaps. They still turn out soft and delicious every time.

Ideal for gifting.
They look adorable packaged in small tins or cookie boxes with mini liners, and they stay fresh for days.

No weird ingredients.
Just simple vanilla, oat flour, maple, and chocolate — no cream cheese, no specialty items, nothing complicated.

Freezer-friendly.
Make them ahead and pull them out as needed all December long.

Ingredients

Oat flour:
This gives the truffles their soft, sugar-cookie-dough texture. It’s naturally sweet, blends smoothly into no bake recipes, and keeps everything tender. Use store-bought or blend rolled oats into a fine flour.

Vanilla protein powder:
Adds sweetness, structure, and a little extra staying power. It makes the truffles more filling and helps them hold their shape. Use a vanilla flavor you already like, since it shows up in the final taste.

Coconut flour:
A small amount absorbs moisture and helps the dough set properly without baking. It keeps the texture soft, not gummy. A little goes a long way.

Cashew butter:
The secret to a true “sugar cookie” flavor. Cashew butter is mild, creamy, and blends effortlessly. It mimics the richness of classic cookie dough without overpowering the vanilla.

Maple syrup:
Sweetens the truffles naturally and brings everything together. Real maple syrup adds subtle caramel notes that pair perfectly with vanilla and almond.

Melted coconut oil:
Gives the dough richness and helps it firm up once chilled. It keeps the texture smooth instead of chalky.

Vanilla extract:
The base flavor. A good, strong vanilla makes these taste bakery-quality.

Almond extract:
The secret ingredient that makes them taste like true sugar cookies. Just a splash adds that nostalgic cookie flavor without being overpowering.

Butter extract (optional but recommended):
Adds buttery, bakery-style flavor without using actual butter. It makes the truffles taste like they came from a cookie shop.

Sea salt:
A tiny amount balances the sweetness and enhances the vanilla flavor. Don’t skip it.

Holiday sprinkles:
Folded into the dough for a fun, festive touch. They stay bright and crisp when stirred in rather than dipped.

White chocolate chips:
Used for the coating. Choose a good-quality white chocolate so the shell melts smoothly and hardens with a clean snap.

Coconut oil (for coating):
Helps the white chocolate melt evenly and makes dipping easier.

Extra sprinkles:
For decorating the tops before the coating sets.

Ingredient Swaps

No cashew butter -> Use almond butter.
No coconut flour -> Add 2 to 3 more tablespoons oat flour.
Lower sugar -> Swap half the maple syrup for milk.
No white chocolate -> Roll in coconut or dip in milk chocolate.
No almond extract -> Increase vanilla.
Gluten free -> Use certified gluten-free oat flour.

How to Make Sugar Cookie Truffles

Step 1: Whisk the dry ingredients.

In a medium bowl, whisk together the oat flour, vanilla protein powder, coconut flour, and sea salt.

Step 2: Mix the wet ingredients.

Add the cashew butter, maple syrup, melted coconut oil, vanilla, almond extract, and butter extract. Stir until a soft dough forms.

Step 3: Add sprinkles.

Fold in sprinkles gently so they don’t bleed into the coating later.

Step 4: Roll the truffles.

Scoop and roll into 12 to 16 small balls. Arrange on a parchment-lined sheet pan.

Step 5: Chill.

Refrigerate for 10 minutes to firm up before dipping.

Step 6: Melt white chocolate.

Combine white chocolate chips and coconut oil in a microwave-safe bowl. Heat in short intervals, stirring between each, until smooth.

Step 7: Dip the truffles.

Dip each chilled ball in melted chocolate. Let excess drip off and place back on parchment. Add sprinkles immediately.

Step 8: Set and enjoy.

Chill until firm, then store or serve.

Tips for Perfect Sugar Cookie Truffles

• Let the coating fully harden before storing
• Chill the dough before dipping for better shape
• Melt white chocolate slowly to prevent seizing
• Cashew butter gives the most classic sugar cookie flavor
• A cookie scoop creates smooth, even truffles

Storage & Shelf Life

Fridge: Up to 1 week
Freezer: Up to 3 months; these also freeze like my Chocolate Peanut Butter Eggs, pull out one or two whenever you need a quick treat.
Lunchboxes: Freeze overnight; they’ll thaw by snack time
Gifting: Place in mini cupcake liners and package in a small tin or box

Frequently Asked Questions

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