By now, we have all thrown our New Year’s Resolution of not eating sugar out the window, right? Right?!! Or am I the only one? Well, for those of you like me who are so sugar deprived you are starting to get angry, I have the recipe for you! Simple, quick, and oh-so-sweet.
For our January First Weekend events we served what we called “Snowball Truffles”, which were very fitting for the blistery weather we were experiencing. This recipe is perfect for those snowed in days full of cookie making and is a great way to involve the kids. Despite the name, it can be seasonalized for any upcoming Valentine’s Day, St. Patricks or Easter soiree with the exchange of different colored sanding sugars or sprinkles. So basically, what I am telling you is there’s an excuse to always eat these yummy little puffs of goodness.
Here the recipe. Let us know how you like them!
What you will need:
- Store bought sugar cookie dough (I used Pillsbury brand, 24 count)
- 5 Tablespoons of softened, room temperature cream cheese
- 1 – 11 oz. package of white chocolate (I prefer white chocolate over candy melts)
- Sanding sugar or sprinkles (optional)
How to make:
First, you will want to bake sugar cookies according to package directions.
Tip: You can absolutely make your own cookies, but the store bought tend to be more crisp than chewy. This is important, as the crispier cookies will make for better crumbs thus better truffles. Plus, it’s about 20 less steps, for this reason alone I am in!
Once cooled, place the cookies in a food processor and pulse until they are in fine crumbs. You can also place in a Ziploc bag and bash with a rolling pin if you need to get out some frustration (aka sugar withdrawal).
Remove from food processor and mix in a bowl with softened cream cheese.
Tip: I mixed in my Kitchen Aid mixer until cream cheese was completely incorporated into crumbs, making dough thick enough to roll in to balls.
Refrigerate dough for about an hour, or place in freezer for 10-15 minutes to harden the mixture. While it is cooling, melt the white chocolate in a double boiler on the stove.
Tip: White chocolate really does a better job of melting over the stove as compared to the microwave since it scorches quickly and becomes lumpy. Right when the last chip is melted, remove from heat.
Retrieve sugar cookie mixture and roll in to quarter-sized rounds. Working in small batches, dip each individual ball in to the white chocolate. Roll around until full coated. Remove with a spoon or two forks and place on to parchment or wax paper to prevent sticking.
Immediately after placing on parchment paper, sprinkle with sanding sugar or sprinkles. We loved the white on white effect, but these would be perfect with red sprinkles for a Valentine’s Day treat, green for St. Patricks or a rainbow mixture for Easter
Makes approximately 36 truffles.
Tip: These can also be made with dark or semi-sweet chocolate as well, and they are just as delicious!
Hope y0u enjoy these as much as we did!