Blue Christmas Truffles

Okay, so imagine if a sugar cookie and a cake ball had a baby at the North Pole, and that baby decided to dress up in the most gorgeous winter blue you’ve ever seen, then got covered in white chocolate snowflakes and sprinkles. That’s what we’re dealing with here. Blue Christmas Truffles are basically creamy, cake-like cookie dough centers coated in smooth white chocolate, then dipped or drizzled in vibrant blue candy coating and topped with festive sprinkles that scream “I’m a winter wonderland in ball form.” They’re soft, sweet, rich, and look like edible Christmas ornaments. I made these for a holiday party once and someone asked if I’d ordered them from a fancy chocolate shop in Europe. Reader, I made them in my kitchen while wearing Grinch pajamas. Another person tried to pocket three extras when they thought nobody was looking. I saw you, Karen. These truffles inspire both awe and petty theft.

Why You’ll Love This Recipe

No-bake perfection. Zero oven time. Just mix, roll, dip, and chill. Easy mode activated.

Looks ridiculously fancy. That blue and white combo with sprinkles? Magazine-cover worthy.

Cookie dough vibes. Tastes like eating safe-to-eat sugar cookie dough. The dream is real.

Customizable as hell. Change the colors, flavors, add-ins—these are your canvas.

Make-ahead champion. These actually need time to chill, so advance prep is required. Procrastination wins.

Perfect for gifting. Package in clear boxes and watch people’s faces light up like you’re Santa.

The Good Stuff You’ll Need

For the Truffle Base:

• 3 cups vanilla wafer cookies, finely crushed (about one 11-oz box)
• OR use crushed sugar cookies or graham crackers
• 8 oz cream cheese, softened to room temp (don’t skip this step)
• 1/4 cup (4 tbsp) unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional but adds depth)
• Pinch of salt

For the Coating:

• 12 oz white chocolate chips or melting wafers
• 2 tbsp coconut oil or shortening (for smooth, dippable chocolate)
• 8-10 oz blue candy melts or blue chocolate coating
• 1 tbsp coconut oil (for the blue coating)

For Decoration:

• White nonpareils or pearl sprinkles
• Blue sanding sugar
• Snowflake sprinkles
• White chocolate for drizzle
• Edible glitter or luster dust (optional but sparkly)

Let’s Do This

Step 1: Make the Truffle Base

Crush vanilla wafers into fine crumbs using a food processor or by putting them in a ziplock bag and going to town with a rolling pin. You want fine crumbs, not chunks.

In a large bowl, beat softened cream cheese and butter with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.

Add powdered sugar, vanilla extract, almond extract (if using), and salt. Beat until smooth and combined.

Add the cookie crumbs and mix on low speed (or fold with a spatula) until everything is evenly combined. The mixture should hold together like dough.

Cover and refrigerate for at least 30 minutes to firm up. This makes rolling easier.

Step 2: Roll the Truffles

Line a baking sheet with parchment paper.

Using a small cookie scoop or tablespoon, scoop out portions of the chilled mixture and roll into balls about 1 inch in diameter. You should get about 30-40 truffles depending on size.

Place on the prepared baking sheet as you go.

Once all truffles are rolled, freeze them for 15-20 minutes. This makes dipping easier and prevents them from falling apart.

Step 3: Melt the White Chocolate

Melt white chocolate chips with coconut oil in a microwave (30-second bursts, stirring between) or double boiler until completely smooth.

Let it cool for 2-3 minutes—if it’s too hot, it’ll be too thin. You want it warm but thick enough to coat.

Step 4: First Coating – White Chocolate

Remove truffles from freezer. Work quickly while they’re still cold.

Drop one truffle at a time into the melted white chocolate. Use a fork to roll it around until completely coated, then lift it out, letting excess chocolate drip off.

Place back on the parchment-lined baking sheet.

Repeat with all truffles. If the chocolate gets too thick, reheat briefly or add a tiny bit more coconut oil.

Refrigerate the white-chocolate-coated truffles for 15 minutes to set.

Step 5: Blue Coating and Decoration

Melt blue candy melts with coconut oil until smooth.

Now you have options:

Full Blue Coverage: Dip each white-coated truffle into the blue coating, covering most of it but leaving a little white showing at the bottom. This creates that classic two-tone look.

Drizzle Method: Use a fork or spoon to drizzle blue coating over the white truffles in lines or patterns.

Dipped Bottom: Dip just the bottom half in blue, leaving the top white. Very elegant.

IMMEDIATELY (before the coating sets) add your sprinkles, nonpareils, or sanding sugar. Once the coating hardens, decorations won’t stick.

Step 6: Final Details

If you want to add white chocolate drizzle over the blue, wait for the blue to set completely (about 15 minutes in the fridge), then melt a bit more white chocolate and drizzle over the top.

Add snowflake sprinkles while the drizzle is still wet.

Dust with edible glitter or luster dust if you’re going full winter wonderland.

Let everything set completely in the fridge for at least 30 minutes before serving or packaging.

Serving Suggestions

These are gorgeous and delicious on their own, but here are some presentation ideas:

• Arrange on a white or silver platter for maximum winter effect
• Place in mini cupcake liners and arrange in a decorative box
• Serve alongside other holiday treats on a dessert table
• Package in clear boxes tied with blue ribbon for gifts
• Display in a glass bowl or apothecary jar as edible decor
• Serve with coffee, hot chocolate, or champagne at holiday parties

Switch It Up

Red and Green Christmas: Use red and green candy melts instead of blue for traditional Christmas colors.

Peppermint Truffles: Add 1/2 tsp peppermint extract to the base and top with crushed candy canes.

Chocolate Base: Use chocolate sandwich cookies (like Oreos) instead of vanilla wafers for chocolate truffles.

Gold Elegance: Use gold luster dust and white chocolate for a sophisticated look.

Rainbow Truffles: Use different colored candy melts for a variety pack.

Salted Caramel: Drizzle with caramel and sprinkle with sea salt after the chocolate sets.

Boozy Version: Add 2 tbsp of Bailey’s, Kahlua, or rum to the truffle base for adults-only treats.

Storage and Gift-Giving Tips

These store beautifully and actually taste better after sitting for a day.

Store in an airtight container in the refrigerator for up to 2 weeks. Let come to room temperature for 10 minutes before serving for best texture.

Layer them with parchment or wax paper between layers to prevent sticking.

Freeze for up to 2 months in an airtight container. Thaw in the fridge overnight before serving.

For gifting: Use clear boxes with dividers, decorative tins, or truffle boxes from craft stores. Add tissue paper and ribbon for presentation.

Include a “keep refrigerated” note if giving as gifts—the cream cheese base means they can’t sit out too long.

Make them up to a week ahead for stress-free holiday prep.

Why This Works So Damn Well

Blue Christmas Truffles work because they’re essentially a no-bake cream cheese truffle disguised as fancy chocolate shop confections. The crushed cookies provide structure and texture, while the cream cheese and butter create that smooth, creamy, almost fudge-like center. The powdered sugar adds sweetness and helps bind everything together.

The double coating technique (white chocolate first, then blue) serves multiple purposes: the white chocolate provides a stable base that the candy coating adheres to beautifully, it creates visual interest with that two-tone effect, and it adds an extra layer of flavor. The freezing between steps ensures each layer sets properly and prevents the truffle from falling apart during dipping.

Candy melts are easier to work with than pure chocolate because they’re formulated to set up quickly and create a smooth, shiny finish. The coconut oil thins them to the perfect dipping consistency and adds a subtle flavor that complements the sweetness without being overwhelming.

The key to professional-looking truffles is temperature control. Cold truffles + warm (not hot) coating = smooth, even coverage. If the truffles are warm, they’ll fall apart. If the coating is too hot, it’ll be too thin and won’t coat properly.

When to Make These

Christmas Parties: These are THE statement dessert. They look like you hired a pastry chef.

Cookie Exchange: Bring these and you’ll be the most popular person there. Guaranteed recipe requests.

Winter Celebrations: Perfect for any cold-weather gathering. The blue screams winter wonderland.

Gift Giving: Package these for teachers, neighbors, coworkers, basically everyone you know.

Hanukkah: The blue and white color scheme is perfect. Very festive.

New Year’s Eve: Elegant, bite-sized, and easy to eat while holding champagne. Perfect party food.

Questions People Actually Ask

Q: Can I use regular chocolate instead of candy melts? A: Yes, but it’s trickier. Temper the chocolate properly or it won’t set with a nice snap and shine. Candy melts are easier for beginners.

Q: My truffles are falling apart when I dip them. What’s wrong? A: They weren’t cold enough, or your coating was too hot. Freeze the truffles solid and let the coating cool slightly before dipping.

Q: The blue coating looks streaky. Help! A: You didn’t melt it completely, or it started to set while you were working. Keep the coating warm and stir frequently.

Q: Can I skip the cream cheese? A: You could use all butter, but the texture won’t be as smooth and creamy. The cream cheese is kind of the whole point.

Q: My coating is too thick to work with. A: Add more coconut oil or shortening, 1/2 teaspoon at a time, until it reaches the right consistency.

Q: Can I make these nut-free? A: Yes! Everything in this recipe is naturally nut-free as long as you check your cookie ingredients.

Q: The sprinkles are sliding off. What do I do? A: You waited too long to add them. Sprinkles must go on while the coating is still wet, within about 20-30 seconds of dipping.

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