Nothing rings in the darker days strewn with festive lights quite like the sugar cookie. Here, the sugar cookie gets a renewed presentation in the form of these Sugar Cookie Truffles! Sugar cookies (either homemade or store-bought) are mixed with a short list of ingredients and then coated in luscious white chocolate. 

If you want to have sugar cookies without the fuss of rolling, icing, and decorating, then these sugar cookie truffles are just for you! Butter sugar cookies are crushed and mixed with vanilla and cream cheese and then rolled into balls before being coated in smooth melted white chocolate. The best cookies for these truffles are simple, not-so-sweet cookies. Nilla wafers or a shortbread cookie are the best options. 

Once the cookies are crumbled in the food processor, add in the cream cheese and vanilla. 

When the truffle filling forms, you can start to portion out and shape the truffles. 

A tablespoon is the best way to portion out the filling. Arrange onto a lined baking sheet and set in the freezer for fifteen minutes. 

While the truffles are chilling, go ahead and carefully melt the white chocolate in twenty to thirty-second intervals. The addition of vegetable oil will prevent the chocolate from seizing. 

Use a fork to dip each truffle into the white chocolate, and tap the fork against the side of the bowl to remove the excess white chocolate. Set back onto the parchment-lined baking tray and cover with decorations of your choosing. 

These Sugar Cookie Truffles are ready for the spotlight! 

The filling is smooth and tastes like a decadent cheesecake and sugar cookie all in one. 

White chocolate on the outside is thin and doesn’t overwhelm the truffle filling. 

These are a quick and easy dessert that has an elegant and impactful presence on a dessert table or in a cookie tin. The best part? No rolling pin and plumes of messy flour in sight!