These no bake sugar cookie truffles capture the flavor of classic sugar cookies in a simple, bite-sized treat. An edible cookie dough center is dipped in a sweet white chocolate shell and finished with sprinkles.
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This recipe requires no baking and comes together in under an hour, with most of that time for chilling. It’s a fun project for a quick dessert or a sweet homemade gift.
Why You'll Love This Recipe
- No oven required: This is a great sweet to make on a hot day or when your oven is busy
- Simple ingredients: The dough uses pantry staples and comes together in one bowl
- Customizable: Decorate with different colored sprinkles for holidays, birthdays, or any occasion
Essential Ingredients
- Almond Flour: Use blanched, finely ground almond flour for a smooth texture similar to cookie dough. Almond meal will work but will result in a coarser texture.
- Agave Nectar: This provides sweetness and helps bind the dough. Maple syrup or honey are good substitutes.
- White Chocolate: Chips or a chopped baking bar both work well. Choose a good quality white chocolate for the best flavor and melting.
- Coconut Oil: A little refined coconut oil helps the white chocolate melt smoothly and create a thinner coating. Use refined oil to avoid a coconut flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the Cookie Dough: In a medium bowl, combine the softened butter, agave, and vanilla. Stir in the almond flour and salt until a uniform dough forms. The texture will be thick, similar to a traditional cookie dough.
Chill and Roll: Let the dough rest in the refrigerator for 30 minutes. This step makes it less sticky and easier to roll. Scoop and roll the chilled dough into small, even-sized balls and arrange them on a parchment-lined baking sheet.
Melt Chocolate and Dip: Melt the white chocolate and coconut oil together in the microwave until smooth, stirring every 30 seconds. Dip each dough ball into the chocolate, ensuring it’s fully coated. Lift it out with a fork and let any extra chocolate drip away.
Decorate and Set: Place the coated truffles back on the baking sheet. Add sprinkles right away, then refrigerate the truffles until the chocolate shell is completely hardened, about 30 minutes.
You Must Know
- For the best texture, use blanched almond flour, which has a finer grain than almond meal
- Ensure the butter is properly softened to room temperature for easy mixing
- Work quickly when adding sprinkles, as the white chocolate coating can set fast, especially if the dough balls are very cold
- A small cookie scoop can help make uniformly sized truffles
Serving Ideas
These truffles are a lovely standalone treat. They go well with a cup of coffee, tea, or a glass of cold milk.
Storing & Reheating
Store the truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months; let them sit at room temperature for 10-15 minutes before serving.
FAQ
Can I use regular all-purpose flour instead of almond flour?
No, this recipe is specifically designed for almond flour. Regular flour is not safe to eat raw and would create a very different, dense texture.
Why are my truffles soft or melting at room temperature?
The base is butter, which softens at room temperature. These truffles are best stored and served chilled. The coconut oil in the coating also has a low melting point.
Can I use a different type of chocolate for the coating?
Yes, milk or dark chocolate would also work well. The process for melting and dipping is the same.
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📖 Recipe Card
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No Bake Sugar Cookie Truffles
- Total Time: 50 minutes
- Yield: About 18 truffles 1x
Description
Creamy sugar cookie dough bites are dipped in white chocolate and finished with colorful sprinkles, no oven needed.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (85 g) agave nectar or maple syrup
- 1 teaspoon vanilla extract
- 2 cups (200 g) blanched almond flour
- 1/2 teaspoon salt
- 1 cup (170 g) white chocolate chips
- 1 tablespoon (14 g) refined coconut oil
- 2 tablespoons sprinkles, for decorating
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the softened butter, agave nectar, and vanilla extract. Mix with a spatula until smooth and well combined.
- Add the almond flour and salt to the bowl. Stir until a thick, uniform dough forms.
- Chill the dough in the refrigerator for at least 30 minutes. This will make it firm and easier to handle.
- Scoop about 1 tablespoon of dough at a time and roll it between your palms to form a smooth ball. Place the balls on the prepared baking sheet.
- In a small, microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Drop one dough ball at a time into the melted white chocolate. Use a fork to turn it, coat it completely, and lift it out, allowing excess chocolate to drip off through the tines.
- Return the coated truffle to the parchment-lined sheet. Immediately add sprinkles before the chocolate sets. Repeat with all the dough balls.
- Refrigerate the truffles for about 30 minutes, or until the chocolate coating is completely firm.
Notes
- For the best texture, use blanched almond flour, which has a finer grain than almond meal.
- Ensure the butter is properly softened to room temperature for easy mixing.
- Work quickly when adding sprinkles, as the white chocolate coating can set fast, especially if the dough balls are very cold.
- A small cookie scoop can help make uniformly sized truffles.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
