Sugar Cookie Dough Truffles

Bite-sized balls of sugar cookie dough wrapped in a rich coating of chocolate - the perfect treat for your sweet someone!

  • Yield: about 21 truffles 1x


  • 7 3/8 ounces (1 3/4 cups, spoon and level) all-purpose flour
  • 3/4 teaspoon salt*
  • 4 ounces (1/2 cup) unsalted butter, softened
  • 8 3/4 ounces (1 1/4 cups) vanilla sugar (or granulated sugar)
  • 1 vanilla bean, split and scraped
  • 2 ounces (1/4 cup) heavy cream
  • 2 teaspoons vanilla extract
  • 7-9 ounces good-quality chocolate, chopped (I used bittersweet)
  • mini heart sprinkles, optional


  1. Whisk flour and salt together in a bowl.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together butter, sugar, and vanilla bean. Wiping down bowl and beater as needed, add heavy cream and vanilla extract and beat in until smooth.
  3. Add flour mixture to dough and mix in on lowest speed just until incorporated.
  4. Line a plate or tray with parchment paper. Roll dough into 1 ounce balls (about the size of a ping pong ball) and lay out on prepared plate/tray. Refrigerate a couple hours, until firm.
  5. Line a second plate or tray with parchment paper.
  6. Place chocolate in a microwave-safe bowl and microwave for 30-second increments, stirring in between, until smooth. Using a fork or spoon, dip truffles into chocolate to coat completely. Tap off as much excess as possibly and gently slide off onto second plate/tray. Decorate with heart sprinkles and let set. Repeat with remaining truffles.
  7. Once all chocolate has set, truffles can be transferred to an airtight container and kept in the refrigerator or freezer until ready to serve.