Sugar Cookie Truffles & A Giveaway

Sugar cookies are transformed into a truffle and coated with white chocolate candy melts and decorated with festive sprinkles, these Sugar Cookie Truffles are a hit with the kids this holiday season. 

Sugar cookies are transformed into a truffle and coated with white chocolate candy melts and decorated with festive sprinkles, these Sugar Cookie Truffles are a hit with the kids this holiday season. 

That teaser wasn’t a joke – I couldn’t keep these sugar cookie truffles away from the kids. I stepped away to start this post while the candy coating finished setting, and walked back into the kitchen to find my 3-year old’s mouth stuffed with truffle. 

Sugar cookies are transformed into a truffle and coated with white chocolate candy melts and decorated with festive sprinkles, these Sugar Cookie Truffles are a hit with the kids this holiday season. 

Win Yourself A Big Ol’ Christmas Gift!

As a bonus, over the next two weeks, a great group of bloggers have joined together to make someone very happy this holiday season. We are hosting an awesome giveaway – you could win a Classic Series Kitchen Aid Stand Mixer in your choice of white or black, plus a $75 Amazon gift card that the winner can use to put toward any accessories or attachments they want. Full details on eligibility are below. The giveaway is open today through Dec 21, 2018 at 11:59 PM – and you have multiple opportunities to enter, so be sure to scroll down and check out the Rafflecopter below. Participating Bloggers include: 

The PinterTest KitchenSimply Healthyish RecipesHouse of Nash EatsSarah’s Bake StudioBooks n’ CooksCindy’s Recipes and WritingsThat Skinny Chick Can BakeThe Redhead BakerOur Sutton Place2 Cookin MamasChef Sarah ElizabethThe Gingered WhiskA Southern FairytaleOVENTalesShockingly DeliciousHardly A GoddessKaren’s Kitchen StoriesDiary of a Mad HausfrauCheese Curd In Paradise

And with that gorgeous Kitchen Aid mixer, you can make these irresistible Sugar Cookie Truffles. Just 3-4 ingredients, these truffles come together quickly and will make great additions to holiday dessert tables or gift packages this season.

Enter to Win a Kitchen Aid Mixer

Recipe Notes:

  • I used store-bought sugar cookies for this recipe. Mine were a softer variety, but crunchy work well too. If you prefer to make your own sugar cookie instead of using store-bought, go for it!
  • I went a little overboard recently, when placing an order with Sprinkle Pop. You can use any sprinkles to decorate the finished truffles, but if you want something special, go with Sprinkle Pop. They have such a gorgeous collection, it’s not hard to see how I ordered a bit more than I should have. I used the Shiny & Bright Sprinkle Mix and the Christmas Magic Sprinkle Mix and in the photos you see here today. #notsponsored

Sugar cookies are transformed into a truffle and coated with white chocolate candy melts and decorated with festive sprinkles, these Sugar Cookie Truffles are a hit with the kids this holiday season. 

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Sugar cookies are transformed into a truffle and coated with white chocolate candy melts and decorated with festive sprinkles, these Sugar Cookie Truffles are a hit with the kids this holiday season. 

Sugar Cookie Truffles

Sugar cookies are transformed into a truffle and coated with white chocolate candy melts and decorated with festive sprinkles, these Sugar Cookie Truffles are a hit with the kids this holiday season. 

Course Dessert
Cuisine American
Author Liz

Ingredients

  • 4 c. sugar cookie crumbs
  • 8 oz. cream cheese softened
  • 16 oz. white chocolate melts I used Candiquik
  • sprinkles (optional)

Instructions

  1. Line a baking sheet with parchment paper and set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar cookie crumbs and cream cheese. Mix on medium-low speed until thoroughly incorporated and coming together.

  3. Use an ice cream scoop to portion out mixture. Roll each portion between palms of hands to form into a ball. Place on prepared baking sheet. Freeze for 15 minutes.

  4. Melt white chocolate melts in a shallow bowl according to instructions on package. (I microwave Candiquik in 30 second intervals, stirring, until melted.) Using two forks, gently coat each cookie ball in melted chocolate, allowing excess to drop off before transferring to a clean piece of parchment paper. After ever 2-3 truffles, stop to decorate with sprinkles (sprinkle with sprinkles!), as the candy coating sets quickly.

  5. Continue until completed. Allow all truffles to set before transferring to an airtight container.

  6. Store in the refrigerator until serving.

Recipe Notes

  • I used two packages (16 cookies) of Pepperidge Farm Mystic Sugar Cookies for this recipe. Crush in a food processor, since those cookies are a bit soft.
  • I used 1 16-oz. package White Candy Quick. I ended up needing just a touch more than that - and used some extra candy melts I had already in my pantry.

Sugar cookies are transformed into a truffle and coated with white chocolate candy melts and decorated with festive sprinkles, these Sugar Cookie Truffles are a hit with the kids this holiday season. 

And now.. ENTER TO WIN!

a Rafflecopter giveaway

Feel free to add up to 5 links for your favorite recipes that use a stand mixer to the below linkup. 

 

Boozy {or Not} Pecan Pie Truffles

Pecan Pie Truffles

I never had the traditional pumpkin or pecan pie for Thanksgiving dessert when I was growing up. To this day, I won’t touch a pumpkin pie. If pecan pie is my only option, I might indulge, but I don’t have the same affinity for it as most people. These pecan pie truffles, however, are another story. You can’t keep me out of my stash of them. I made mine with bourbon so that they would keep at room temperature (I’ll be shipping some to a special someone and serving them at my holiday party this year).

Recipe Substitution: If you don’t want to use bourbon in this recipe, you can use coconut or almond milk. If you do, be sure to refrigerate the truffles until serving.

Pecan Pie Truffles

Adapted from VegNews via Growing Up Veg

Makes 2 dozen truffles

Ingredients: 

  • 2 1/2 c. finely chopped pecans (more for garnish, if desired)
  • 1 c. graham cracker crumbs (~1 sleeve of Keebler graham crackers)
  • 1 c. brown sugar
  • 1/2 tsp. salt
  • 2 Tbp. maple syrup
  • 1/3 c. bourbon
  • 1 tsp. vanilla
  • 12-18 oz. dark chocolate candy melts

Place graham cracker crumbs, brown sugar, salt, maple syrup, bourbon and vanilla in a food processor. Pulse until well mixed.

Line a baking sheet with parchment paper. With a small ice cream scoop or a teaspoon, portion pecan mixture into balls about 1-inch in diameter and place onto prepared baking sheet. Roll each ball between palms to shape slightly.

2013_12.Weeks.Of.Christmas.Treats

Freeze for 2 hours.

Melt candy melts in microwave. Using two forks, dip each truffle in candy melts. Allow excess to drip off before returning to baking sheet to set. Garnish with chopped pecans, if desired.

Allow to set in fridge/freezer 2 hours before serving.

Store in an airtight container. Pecan pie truffles are fine at room temperature but I recommend storing them in the freezer if not serving within a few days.



Dark Chococolate Fudge

Chocolate Fudge

I really enjoy making various candies during the holiday season because they keep so well. I can make the candy in advance and freeze it. I can give it away, and know that the recipients can store it for a while or freeze it if they are experiencing a sugar overload.

Of all the candies I’ve made, fudge (along with bark) ranks up there as one of the easiest and fastest to make. I’ve made chocolate fudge in the past, but this particular recipe highlights dark dark chocolate, one of my favorites. For some extra holiday pizzazz, I filled cookie cutters with fudge and individually packaged the fudge, instead of making a pan and cutting it into square. I’ll be mailing these goodies in holiday care packages and giving them as favors at a holiday party, but if you have kids, this would also make a cute stocking stuffer.

2013_12.Weeks.Of.Christmas.TreatsThanks again to Meal Planning Magic for hosting the 12 Weeks of Christmas Treats. Head over to her blog, or check out the linky at the bottom of this post, for more ideas for your holiday baking.

Dark Chocolate Fudge

Adapted from Taste & See That the Lord is Good via Chocolate and Carrots

Makes an 8×8 in. pan (or 8-10 2 in. cookie cutters worth)

Ingredients:

  • 3 c. good quality semi-sweet chocolate chips
  • 14 oz. can condensed milk
  • 1 1/2 tsp. vanilla extract
  • sprinkles (optional)

Line an 8×8 inch pan or Pyrex with parchment paper and set aside.

In a double broiler, melt chocolate chips and condensed milk. Stir regularly until mixture is smooth. Remove from heat and stir in vanilla. Pour into prepared pan and smooth out with a spatula or knife. Top with sprinkles, if desired.

Refrigerate until set.

Remove fudge from pan and cut with a warm knife.Chocolate Fudge

Fudge in Cookie Cutters: Wrap the bottom of each cookie cutter in aluminum oil and set on a baking sheet before filling. Once set, remove the foil and package.

Freeze: To freeze fudge in pan, wrap tightly in saran wrap. To freeze fudge in cookie cutters, wrap or package each cookie cutter individually. Then seal in an airtight container.



Cherry Almond Bark

It’s the final week of the 12 Weeks of Christmas and I hope that this series of posts gave you some inspiration for your holiday care packages, gifts, parties, and entertaining. I really enjoyed trying out a whole bunch of new recipes and getting the opportunity to remake (and blog!) some tasty recipes from the past. Thanks to Meal Planning Magic for hosting this event – I look forward to participating again next year!

If you missed any of the previous weeks of Christmas treats, check them out:

Cinnamon Sugar Pretzels
Salted Caramel Hot Chocolate (Mix)
New York Style Crumb Cake
Snickerdoodles
Brown Sugar, Pecan & Kahlua Baked Brie
Pretzel S’mores
Bourbon Balls
Lemon Cranberry Cake
Cafe Chocolate Cherry Bites (Cookies)

In the above photo, I used 1/4 c. slivered almonds and whole dried cherries. While I enjoyed it, next time I will chop the almonds and cherries and probably add a bit more. I especially loved the tart bite of cherries and wanted more of that!

Cherry Almond Bark

By Books n’ Cooks

Makes a 9×9 in. pan

Ingredients:

  • 12 oz. chocolate, chopped (I prefer semisweet or bittersweet or a combination of the two, but you can certainly use white chocolate if that’s your favorite)
  • 1/4 – 1/2 c. slivered almonds, toasted (chop if desired)
  • 1/4 – 1/2 c. dried cherries, whole or chopped

Line a 9×9 in. pan with parchment paper.

In a microwave safe bowl (or a double broiler), heat chocolate at 30-45 second intervals, stirring and heating, until chocolate is melted and smooth. Pour into prepared pan. Sprinkle with toasted almonds and dried cherries. Refrigerate until set. Break into pieces with a sharp knife.

Bourbon Balls

It’s the 9th week of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic. I can’t believe  it’s so close to Christmas! Where has this year gone?

Unlike several of the recipes I’ve made this year (cinnamon sugar pretzels; pecan, kahlua, and brown sugar baked brie; salted caramel hot chocolate mix; and snickerdoodles), this week’s recipe isn’t a new one for me. I’ve made these bourbon balls a couple of times in the past but it was either before this blog existed, or the candies never survived to be photographed. They’re incredibly rich and if you ask my coworkers, it’s hard to have just one.

Bourbon Balls

Adapted from Fine Cooking No. 89 (p 80)

Makes ~4 dozen

Ingredients:

  • 1 c. heavy cream
  • 1/4 c. bourbon (I used Jim Bean)
  • 1/2 tsp. vanilla extract
  • 12 oz. bittersweet chocolate, chopped
  • 8 oz. pecans, toasted and cooled
  • 8 oz. plain pound cake (I used store-bought but you can use fresh if you have it on hand)
  • 1/2 c. cocoa powder
  • 1/4 c. confectioners’ sugar

Make the Ganache: In a small saucepan, bring heavy cream barely to a boil. Remove from heat and stir in bourbon and vanilla. Sprinkle chocolate over hot cream mixture and allow to sit for 5 minutes.

While chocolate is melting, place pecans in a food processor, pulsing until coarsely chopped. Add pound cake and pulse until pecans and pound cake are finely chopped.

Whisk chocolate into cream until mixture is smooth. With the food processor running, slowly pour in chocolate. When pecans, pound cake, and chocolate are thoroughly combined, pour into a bowl and refrigerate until firm, at least 1 hour.

Make the Bourbon Balls: Just before removing ganache from fridge, line a baking sheet with wax or parchment paper, or set mini cupcake liners on a baking sheet (or serving dish).

Sift together cocoa powder and confectioners’ sugar. Place in a shallow bowl or plate.

Remove ganache from fridge. Using a mini ice cream scoop or two teaspoons, scoop out a tablespoon of mixture. Roll in between your palms to form a ball. Roll in cocoa-sugar mixture and place on prepared baking sheet or in a cupcake liner. Continue until finished with the ganache. (If mixture gets too soft to work with, refrigerate again until firm).

Refrigerate bourbon balls until firm, about 2 hours.

Store: Bourbon balls are best stored in a cool place (fridge or at room temp if it’s not too warm) so that they retain their shape.