Sugar Cookie Truffles
These sugar cookie truffles are always part of my Christmas cookie tray. Made with cake mix, lots of green and red sprinkles, and coated in white chocolate, they are festive and incredibly delicious. This is one of the most decadent, fuss-free recipes you can make over the holidays.
I love making my Christmas cookie tray days in advance so we can enjoy an array of sweets by the fireplace with hot chocolate and Christmas songs. My Mexican Wedding Cookies, Lemon Fudge, and Reindeer Noses are just some of the delicious treats I include for everyone to enjoy.
Table of contents
For me, the holidays are all about enjoying quality time with friends and family, creating memories, making and eating good food, and indulging in tasty sweets! And there is nothing more appropriate and better than making these Sugar Cookie Truffles.
They are very easy to make just by mixing butter, cake mix, cane sugar, sprinkles, and vanilla. Then, together with the kids, we roll them into individual balls and dip them into melted white chocolate. After that, it’s the kids’ favorite part, topping them with more sprinkles. This recipe is versatile; use different cake mixes, sprinkles, or chocolate to adapt it to your own preference.
Why you will love this recipe
- Easy to make: The only reason I turn on my oven is to sterilize the flour before using it, but it can also be done in the microwave.
- I only need a few ingredients: With just a handful I already have, this recipe is fuss-free and ideal to make in advance.
- Decorating is fun: The kids love to decorate them as I place them on the tray. Teamwork makes it extra easy.
- Perfect for the holidays: I like to serve them at holiday parties. I decorate them with red and green sugar or sprinkles for Christmas, gold and silver for New Year’s Eve, green for St. Patrick’s Day, or pastels for Easter.
What you will need
- Wet ingredients: Softened butter acts as an emulsifier, helping add creaminess and richness, making the ganache smooth and free of greasiness. I use unsalted because I don’t like extra salt in my truffles, as it can mask other flavors.
- Dry ingredients: I use two cups of my favorite white cake mix, heat-treated so the flour is not raw.
- Seasonings: White granulated sugar is better for these because of its neutral sweetness, which does not add extra richness or molasses flavor like brown sugar. Also, pure vanilla extract adds a complex flavor that enhances the truffles without the bitter aftertaste that imitation vanilla sometimes has.
- Extras: I also like to add sprinkles for decoration.
For the coating
- Chocolate: I use Ghirardelli white chocolate melting wafers because they melt better than chips. Chips are treated with stabilizers to maintain their chip shape and slow their melting.
- Extras: I add sprinkles to the topping for extra decoration.
How to make
Preheat the oven: First, I preheat the oven, line a baking sheet with parchment paper, and spread the cake mix evenly on top.
Bake the mix: Then, I bake the cake mix for about 5 minutes until it reaches 160 to 165 degrees F.
Prep a cookie sheet: Now, I cover a cookie sheet with wax paper and set it aside while I make the truffles.
Mix the batter: I slice the butter into 10 pieces and work it into the cooled cake mix until thoroughly combined and smooth, then add the vanilla and sprinkles.
Make the balls: After that, I make balls about one tablespoon in size and place them on the prepared baking sheet. I put them in the freezer for 10 minutes before being dipped in chocolate.
Melt the chocolate: When the truffles are chilled, I melt the white chocolate in the microwave for 30 seconds, stirring well, then heat for another 20 to 30 seconds as needed.
Dip and sprinkle: Next, I dip each cake ball into the melted chocolate, place it back on the baking sheet, and immediately top it with more sprinkles, then move on to the next one.
Chill and serve: After they are all coated, I chill them for 30 to 45 minutes before serving.
Expert tip
Microwaving the cake mix
Although I find it easier to spread it onto a baking sheet and cook it in the oven, you can also heat-treat cake mix in the microwave. First, spread one cup of the mix evenly in a large shallow bowl. I only do one cup at a time because it heats more evenly that way. Then, heat it in 30-second increments until it reaches 160 to 165 degrees F. Be sure to stir it thoroughly after each interval to prevent scorching and ensure it reaches the same temperature.
More tips to consider:
- Be sure to chill the cookie balls before dipping them in chocolate.
- Also, let the chocolate cool for about a minute before dipping the truffles.
- Work quickly so the chocolate doesn’t cool. If it does, reheat it for a few seconds in the microwave.
- For easy dipping, use plastic forks with the two middle prongs removed.
- Have a thermometer on hand for this recipe. The mix must be at least 160°F to prevent foodborne illness.
Recipe variations and add-ins:
- Other cake flavors: Instead of white, I often use chocolate, which is my favorite. But it would also be delicious with yellow cake mix or any other flavor.
- Different chocolate: Just like the cake mix, I sometimes switch the chocolate. It can be any color, thanks to food coloring. Or I can use dark or milk chocolate for a different flavor.
- Go nuts: Instead of sprinkles, chopped pecans, slivered almonds, or candied walnuts would also be delicious.
- Chocolate chips: Inside the truffles, why not use mini chocolate chips instead of sprinkles?
- Candy pieces: Another way to make these truffles memorable is with some chopped or crushed candy, like candy canes.
Serving suggestions:
I like adding these to my cookie platter during the holidays, along with all of my other desserts. They go well with these easy-to-make reindeer nose treats that only take three ingredients and a few minutes to make. The kids absolutely adore these! Another easy holiday treat is my M&M cookie bars, which have just four ingredients and take only 30 minutes. Everyone loves M&Ms!
If you’re looking for more white chocolate recipes, try my white chocolate fudge. It takes just 10 minutes to make with only four ingredients, and they are so rich and luxurious that I always make a triple batch, so I have extras. For something a little fancier, this white chocolate crème brulee is a delicious take on a classic dessert. And it is really not hard to make! All of these desserts go great with my homemade white velvet hot chocolate. Perfect for a white Christmas theme!
How to store leftovers:
- Refrigerate: I always make plenty of extras because leftovers will stay fresh for up to 2 weeks in the fridge in an airtight container.
- Freezing: I can also freeze them if we cannot eat them fast enough. I just put them in freezer bags, and they can be frozen for up to 6 months.
- Defrost: Then I thaw them overnight in the refrigerator before serving.
Frequently asked questions
There may have been a measuring mistake that threw off the batter consistency. If there were too much butter or chocolate, or not enough cake mix, the dough would be too soft. This can also happen from using melted butter. Use room temperature butter instead. Melted butter will not hold its shape as well, and the truffles will be too soft. Not chilling them long enough may also be the issue. Put them back in the fridge for another hour and see how they are.
Uncooked cake mix cannot be used without heating, as it may contain bacteria in the raw flour. Harmful foodborne bacteria, such as Escherichia coli (E. coli) and Salmonella, can make people sick. Since it only takes a few minutes in the oven or less than a minute in the microwave, it is better to be safe than sorry.
I highly recommend using white chocolate melting wafers because they are made for this. They are specially formulated for a smoother consistency, without the need for tempering. They melt evenly, creating a silky-smooth texture. Chips have additional stabilizers, such as paraffin and palm oil, to help them retain their shape. These impede the smooth melting needed for dipping.
No, I add extra sugar to add moisture and make them softer on the inside. This makes the inside feel more like ganache than just cake dough. It also makes them sweeter, giving them a more dessert-like taste that a truffle should have. Finally, extra sugar helps bind the cake and hold it all together.
More truffles to try:
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Sugar Cookie Truffles
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
White Chocolate Coating:
- 10 oz white chocolate wafers or chopped white chocolate
- 2 tablespoons Christmas sprinkles
Instructions
Heat Treat Cake Mix:
- Preheat the oven to 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.
Cake Balls:
- Cover a large cookie sheet with waxed paper and set aside.
- Cut the butter into 8-10 pieces and add it to a large bowl. Then add the cake mix and sugar, stirring to combine.
- Using a fork, blend the butter into the cake mix until fully combined and a smooth dough forms. Add the vanilla extract and use your hands to mix all the ingredients together.
- Mix in sprinkles.
- Measure 1 tablespoon of batter with a cookie scoop, then roll it into a ball with your palms.
- 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 depending on how large or small you make them.
White Chocolate Coating:
- Place white chocolate wafers in a microwave-safe bowl. Microwave for 30 seconds, then stir the chocolate well. If it’s not completely melted, microwave for an additional 20 to 30 seconds, stirring again afterward. If there are still unmelted chocolate pieces, microwave for an additional 10 to 15 seconds, then stir well until fully melted.
- Using a fork, dip each cake ball into melted white chocolate and place it back on the baking sheet. Top with sprinkles immediately.
- Place the cake balls in the fridge for at least 20 to 30 minutes, or until the white chocolate coating hardens.
- Store in the fridge for up to 7-10 days.
Video
Notes
More tips to consider:
- Be sure to chill the cookie balls before dipping them in chocolate.
- Also, let the chocolate cool for about a minute before dipping the truffles.
- Work quickly so the chocolate doesn’t cool. If it does, reheat it for a few seconds in the microwave.
- For easy dipping, use plastic forks with the two middle prongs removed.
- Have a thermometer on hand for this recipe. The mix must be at least 160°F to prevent foodborne illness.
Recipe variations and add-ins:
- Other cake flavors: Instead of white, I often use chocolate, which is my favorite. But it would also be delicious with yellow cake mix or any other flavor.
- Different chocolate: Just like the cake mix, I sometimes switch the chocolate. It can be any color, thanks to food coloring. Or I can use dark or milk chocolate for a different flavor.
- Go nuts: Instead of sprinkles, chopped pecans, slivered almonds, or candied walnuts would also be delicious.
- Chocolate chips: Inside the truffles, why not use mini chocolate chips instead of sprinkles?
- Candy pieces: Another way to make these truffles memorable is with some chopped or crushed candy, like candy canes.
Nutrition
