Introduction

These delightful Sugar Cookie Truffles are a festive treat bursting with sweet vanilla flavor and colorful sprinkles. Perfect for holiday gatherings or any special occasion, they combine the softness of cake balls with a smooth white chocolate coating.

The image shows several round white chocolate balls arranged on a white plate with a delicate embossed pattern. Each ball is evenly coated with smooth, creamy white chocolate and topped with small red, green, and white sprinkles scattered over the surface. The balls have a shiny texture and slight reflections, emphasizing their smooth coating. The plate is held above a white marbled surface, with a few more chocolate balls slightly out of focus in the background. The overall look is neat and festive, with the sprinkles adding a pop of color on the creamy white base. photo taken with an iphone --ar 4:5 --v 7

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
10 oz white chocolate wafers (or chopped white chocolate)
2 tablespoons Christmas sprinkles

Instructions

Step 1: Preheat the oven to 350 degrees F. Spread the white cake mix evenly on a baking sheet lined with parchment paper.
Step 2: Bake the cake mix for 5 to 7 minutes, checking that it reaches 160 degrees F to heat treat it properly. Remove from the oven and let it cool completely without burning.
Step 3: Cover a large cookie sheet with waxed paper and set aside. Cut the softened butter into pieces and place in a large bowl.
Step 4: Add the cooled cake mix and cane sugar to the bowl with butter. Stir together, then blend with a fork until a smooth dough forms. Stir in vanilla extract and mix everything together by hand.
Step 5: Fold in 1/2 cup Christmas sprinkles evenly throughout the dough.
Step 6: Use a tablespoon or cookie scoop to portion the dough. Roll each portion into a ball with your palms and place on the prepared baking sheet.
Step 7: Freeze the truffle balls for 10 minutes to firm up before coating.
Step 8: Melt the white chocolate wafers in a microwave-safe bowl by microwaving 30 seconds at a time, stirring between each interval until fully melted and smooth.
Step 9: Using a fork, dip each chilled truffle ball into the melted white chocolate, then return to the baking sheet. Immediately sprinkle with additional Christmas sprinkles.
Step 10: Refrigerate the coated truffles for 20 to 30 minutes until the chocolate hardens.

Tips & Variations

For extra flavor, add a pinch of cinnamon or almond extract to the dough along with the vanilla.
Substitute dark or milk chocolate for the coating if preferred, and top with crushed nuts or colored sugar instead of sprinkles.
Make smaller or larger truffles to adjust the number of servings and presentation.
Ensure the cake mix is fully cooled and the butter is at room temperature for the best dough consistency.

Storage

Store these truffles in an airtight container in the refrigerator for up to 7 to 10 days. They can be eaten chilled or brought to room temperature before serving. If the white chocolate loses its snap, a quick chill can help restore texture.

How to Serve

The image shows several round cake balls covered in smooth white chocolate coating, each with a glossy texture. On top of each cake ball, there is a scattering of small red, green, and white sprinkles that add bright festive color and a bit of texture. The cake balls sit closely together on a white marbled surface, with some white chocolate slightly dripping down the edges, creating soft, rounded bases. The overall look is neat and festive with a soft, light color palette. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, but white cake mix works best to keep the light color and flavor typical of sugar cookies. Using other flavors may change the taste and appearance of the truffles.

Do I have to heat treat the cake mix?

Yes, heating the cake mix to 160 degrees F ensures any raw flour bacteria is killed, making the mixture safe to eat without baking the entire batter.