Tuesday, January 31, 2017

Sugar Cookie Truffles

Creating dessert recipes involves a lot of trial and error.  These Sugar Cookie Truffles are one of my errors, albeit a fortunate one.  They are the result of trying to find the perfect vanilla cake pop.  I had several people tell me that cake pops were just “unbaked cake mix with a few more ingredients” - like cookie dough, I assumed.  I bought cake pops for tasting and a mix for experimenting and got to work.

Nine Starbucks Birthday Cake pops and four Betty Crocker cake mixes later, I still didn’t have a match.  I did, however, have something that tasted and had a similar texture to sugar cookie dough.  While I was underwhelmed (I wanted cake pops!), everyone else loved them because who doesn’t love cookie dough?  Because they were such a hit I wrote down the final recipe, retitled it and mixed up some cookie icing to finish off the naked dough balls.

Sugar Cookie Truffles


  • 1 box yellow cake mix
  • 1 C flour
  • 1 C sugar
  • 1 C oil
  • 1 t salt
  • 1 t vanilla


  • 1 C powdered sugar
  • 1 T water
  • 1 t vanilla


  • Rainbow non-pareils


  • bowl (x2)
  • spatula
  • wooden skewer
  • measuring cups
  • measuring spoon
  • 1” cookie scoop
  • cookie sheet
  • parchment paper

Combine all the ingredients for the truffles in a large bowl and mix well.  You can use a spatula but the best tool for this job is your hands, although a mixer would work too.

When the dough is fully combined, scoop 1” balls out and place on parchment lined cookie sheet.  You can leave them as is or roll them between your hands to make more of a spherical “truffle” shape.

When all the dough balls have been made, set aside and assemble the icing.  Poke a wooden skewer through each truffle and dip it in the icing.  Allow the excess to drain and carefully place it back on the parchment.  Sprinkle the top of each truffle with a few non-pareils.  Allow a few hours for the icing to set up.  These do not need to be refrigerated as they contain no dairy but I wouldn’t recommend leaving them in the heat for too long or the icing will melt.

This recipe makes at least 2 dozen sugar cookie truffles, but I usually get closer to 3 dozen if I’m stingy with the scoop.