SUGAR COOKIE TRUFFLES
Sugar cookie truffles are so fun and colorful for a party or whatever the occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 45
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 70 mg, Sugar 10 g, TransFat 0 g
COOKIE TRUFFLES
Steps:
- Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.
SUGAR COOKIE TRUFFLES
Sugar Cookie Truffles are made with cake mix and coated in delicious white chocolate, topped with Christmas sprinkles. A perfect treat to enjoy during the Christmas holidays!
Provided by Catalina Castravet
Categories Dessert
Time 1h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370 kcal, Carbohydrate 66 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 500 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
NO BAKE SUGAR COOKIE TRUFFLES RECIPE
Only 4 ingredients needed to make these delicious treats!
Provided by Elyse Ellis
Categories Dessert
Time 35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 147 kcal, Carbohydrate 14 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 79 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
SUGAR COOKIE TRUFFLES
No bake sugar cookie truffles are an easy and delicious dessert truffle. Just 4 ingredients is all it takes to make these sugar cookie balls. Great for birthday parties, holidays, or a weekday treat.
Provided by Kelsey Apley
Categories Desserts
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 g, Calories 221 kcal, Carbohydrate 37 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 98 mg, Sugar 23 g, UnsaturatedFat 3 g
SUGAR COOKIE TRUFFLES
These Sugar Cookie Truffles are the perfect no-bake holiday dessert!
Provided by The Chunky Chef
Categories Dessert
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 126 kcal, Carbohydrate 13 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 61 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
SUGAR COOKIE TRUFFLES
From Pillsbury's website. I'm trying a simple modification by using a package of sugar cookies rather than the steps of baking fresh, and halving the other ingredients. 30 cookies ought to be enough; hope I'm wrong! :-)
Provided by giani23
Categories Dessert
Time 50m
Yield 1 cookies, 60 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 96.4, Fat 7.4, SaturatedFat 4.2, Cholesterol 13.7, Sodium 37, Carbohydrate 6.9, Sugar 6.8, Protein 1
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- In the bowl of a food processor, pulse the cookies until they are fine crumbs. Add the cream cheese and mix well to combine. The mixture should hold together when pressed.
- Scoop the mixture into heaping tablespoon-size portions and roll into balls. Transfer the balls to a parchment-lined baking sheet.
- Add the white chocolate chips to a medium-size microwave-safe bowl and microwave in 15 second increments, stirring in between, until chocolate is smooth and melted.
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- Place the cookies in a blender or food processor and blend until they have turned into fine crumbs. Add in the cream cheese and vanilla and pulse until it has combined.
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- Put the sugar cookies into a food processor (or do as many as you can fit) and pulse until it's really fine crumbs. * If you don't have a food processor or food chopper you could put the cookies into a gallon-sized Ziploc bag and crush them with a meat pounder or something else heavy. You want the cookies in really fine crumbs so it's best to use a food processor OR just make sure you crush them really well if you're doing it by hand.
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