Tins of Christmas cookies and candies are popular gifts for neighbors, teachers, friends, and to have on hand for family and guests. These no-bake timesaving truffle balls are crowd-pleasers and an easy staple to add to your baking menu, and 

the kids can easily help. There are lots of variations you can make if you’d like to continue the trend! Consider using lemon cookies and lemon extract instead of sugar cookies and vanilla for the first recipe, to create Lemon Truffle balls. Or consider replacing the sugar cookies with Oreos for Oreo truffles and top with Oreo crumbs. Or Snicker Doodle or Gingersnap Truffle Balls topped with a dash of cinnamon. The possibilities are endless!

No-bake Sugar Cookie Truffles

Ingredients:

15 sugar cookies (crisp, not soft)

2-3 oz. cream cheese, softened

½ tsp. vanilla extract

1.5 cups white melting wafers

Red, green sprinkles

Directions:

1. Chop the sugar cookies in a food processor or blender into fine crumbs.

2. Add the vanilla extract and softened cream cheese until combined. (For extra festive color, add sprinkles to the mixture as well!)
3. With your hands, roll the mixture into 1-inch balls and place onto a parchment paper-lined baking sheet. Freeze until firm, about 20 minutes.
4. In a microwave-safe bowl, melt the white chocolate wafers at 50% power until smooth. Place a truffle on a fork and dip into the melted chocolate. Tap away the excess chocolate on the side of the bowl and place on wax paper. Work fast! 
5. While the chocolate is still wet, add sprinkles, working fast before it hardens. Tip: Draw a circle around the truffle with a toothpick before it hardens for a “neater” truffle without the excess chocolate splatter. 
6. Refrigerate until serving or freeze ahead in freezer bags for up to 2 months. First, freeze on a baking sheet for 30 minutes before bagging so they don’t stick together.

Chocolate Chip Cookie Dough Balls

Ingredients:

⅓ cup butter, softened

⅓ cup light brown sugar

⅔ tsp. vanilla extract

½-1 cup all-purpose flour

½-¾ cup milk chocolate chips

2 cups semisweet chocolate chips or chocolate melting wafers

Coarse sea salt, sprinkles, or chopped nuts for topping

Directions:

1. Line a baking sheet with wax paper. In a bowl, mix sugar, butter, and vanilla. Slowly mix in ½ cup flour, adding more until it reaches “cookie dough” consistency. Stir in desired amount of chocolate chips. Tip: if cookie dough mixture becomes too crumbly, add ½-1 Tbsp. milk to mixture.

2. With your hands, roll dough into 1-inch balls and place on baking sheet.  Freeze 15-30 minutes. 
3. When dough is firm, in a microwave-safe bowl, melt the chocolate chips or melting wafers in the microwave at 50% power until smooth. 
4. Place a truffle on a fork and dip into the melted chocolate. Tap away the excess chocolate on the side of the bowl and place on wax paper. Sprinkle with sea salt, nuts, or sprinkles.
5. While the chocolate is still wet, add salt, sprinkles, or nuts, working fast before it hardens. Tip: Draw a circle around the truffle with a toothpick before it hardens for a “neater” truffle without the excess chocolate splatter. 
6. Refrigerate until serving or freeze ahead in freezer bags for up to 2 months. First, freeze on a baking sheet for 30 minutes before bagging so they don’t stick together.

No-Bake Crispy Peanut Butter Balls

Ingredients:

1.5 cup peanut butter, creamy

2 cups crisp rice cereal

3 cups powdered sugar

2 cups dark chocolate chips (or white if you prefer)

½ cup butter

sprinkles or chopped nuts for topping

Directions:

1. In a mixing bowl, mix peanut butter and butter until combined, then beat in the powdered sugar until smooth. Stir in crispy rice cereal by hand. 
2. Line a baking sheet with parchment paper. Scoop the mixture into 1-inch balls and place on parchment paper. 
3. Chill the peanut butter balls either 1 hour in refrigerator or 30 minutes in freezer. 
4. In a microwave-safe bowl, melt the chocolate for 1-2 minutes at 50% power until smooth, stirring at 30-second intervals. 
5. Place a truffle on a fork and dip into the melted chocolate. Tap away the excess chocolate on the side of the bowl and place on wax paper. Sprinkle with sea salt, nuts, or sprinkles.
6. While the chocolate is still wet, add sprinkles or nuts, working fast before it hardens. Tip: Draw a circle around the truffle with a toothpick before it hardens for a “neater” truffle without the excess chocolate splatter. 
7. Refrigerate until serving or freeze ahead in freezer bags for up to 2 months. First, freeze on a baking sheet for 30 minutes before bagging so they don’t stick together.