Name: Lofthouse cookie truffles
Prep time: 30 min
Total time: 30 min
Ingredients: 113 grams Unsalted Butter (softened); 0.5 cup Granulated Sugar; 1 large Egg Yolk; 1 teaspoon Vanilla Extract; 1.5 cups All-Purpose Flour; 0.5 teaspoon Baking Powder; 0.25 teaspoon Salt; 340 grams White Chocolate Chips; 1 tablespoon Vegetable Oil; Sprinkles

Oh, my goodness, you guys. I have to share this with you. You know those Lofthouse cookies? The ridiculously soft, slightly cakey, impossibly pink frosted ones you see everywhere around holidays? Well, I’ve taken them and turned them into something even more magical: Lofthouse cookie truffles! Seriously, if you’ve ever dreamed of biting into pure, unadulterated nostalgia with a twist, this is it. My kids go absolutely bonkers for these, and honestly, who can blame them? They’re like little bites of childhood joy, but in a super cute, totally irresistible truffle form. They remind me of the ones we used to get at the bakery when I was a kid, but these are even better because I made them myself, and they’re just so darn easy. Forget complicated candy making; these Lofthouse cookie truffles are surprisingly simple and deliver a serious flavor punch.

What are Lofthouse cookie truffles?

So, what exactly are Lofthouse cookie truffles? Think of it as taking the best parts of a classic Lofthouse cookie – that tender crumb, that hint of vanilla and almond, that dreamy frosting – and condensing them into bite-sized spheres of happiness. We’re essentially making a cookie dough base, then mixing in cream cheese and a touch of powdered sugar to create a soft, dough-like consistency that’s perfect for rolling. Then, we’ll dip them in a simple, sweet glaze and maybe add a little sprinkle or two, just like their cookie cousins. It’s like a cookie and a cheesecake bite had a delicious baby. The beauty of this recipe is that it captures the essence of that beloved Lofthouse cookie flavor profile without needing to roll out dough and wait for cookies to bake individually. It’s all about getting that comforting, familiar taste in a convenient, delightful truffle package.

Why you’ll love this recipe?

Honestly, there are so many reasons why this recipe has become a staple in my kitchen. First off, the FLAVOR. It’s pure bliss. That soft, melt-in-your-mouth texture combined with the sweet, slightly tangy cream cheese filling and that smooth glaze? It’s an absolute dream. It hits all the right notes, a perfect balance of sweet and creamy that’s utterly irresistible. Then there’s the SIMPLICITY. I’m not exaggerating when I say this is one of the easiest treats I make. You don’t need any fancy equipment or complex techniques. If you can stir and roll dough, you can make these. It’s a lifesaver when you need a crowd-pleasing dessert in a pinch. And COST-EFFICIENCY? Totally! The ingredients are all pantry staples that most of us already have on hand. You don’t need to break the bank to create something that tastes incredibly decadent. The VERSATILITY is another huge plus. You can customize the glaze color for any occasion, add different sprinkles, or even experiment with a hint of lemon or raspberry in the glaze. They’re perfect for bake sales, potlucks, holidays, or just a Tuesday afternoon treat. What I love most about this recipe, though, is the sheer joy it brings. It’s the kind of treat that makes people smile. It’s nostalgic for some, a delightful discovery for others, and always a guaranteed hit. If you loved my No Bake Sugar Cookie Bites. or my easy Cream Cheese Frosted Sugar Cookies., you are going to be obsessed with these Lofthouse cookie truffles.

How to Make Lofthouse Cookie Truffles

Quick Overview

The process for making these Lofthouse cookie truffles is wonderfully straightforward. You’ll essentially create a soft, no-bake cookie dough by combining crumbled Lofthouse cookies with cream cheese and powdered sugar, then roll this mixture into small balls. After chilling them to firm up, they get a luscious glaze coating and any fun toppings you desire. It’s a no-bake marvel that feels like magic, turning simple ingredients into pure indulgence in just a few easy steps. Trust me, you’ll be amazed at how quickly these come together!

Ingredients

For the Main Batter:
You’ll need about 20-24 store-bought Lofthouse cookies. They’re the soft, pink-frosted ones, and their texture is key here. Make sure they’re fresh; stale cookies won’t give you that lovely soft base. I usually grab a family-size package. You’ll also need 4 ounces of cream cheese, softened to room temperature. This is crucial for a smooth, well-combined mixture. If it’s too cold, you’ll end up with lumps. And about 1 cup of powdered sugar (confectioners’ sugar), plus more for dusting if needed. It helps bind everything and gives that classic cookie sweetness.

For the Filling:
The “filling” in this case is actually integrated into the main batter, thanks to the cream cheese! That’s what makes these truffles so wonderfully soft and almost cheesecake-like. You’re essentially creating the filling and the dough all at once.

For the Glaze:
This is super simple and gives them that signature look. You’ll need about 1 cup of powdered sugar. Then, you’ll add a liquid, starting with about 2 tablespoons of milk or cream. You can also use water, but milk or cream makes it richer. I sometimes use almond milk, and it works like a charm! For flavor, a teaspoon of vanilla extract is lovely, and if you want that classic Lofthouse vibe, a tiny splash of almond extract really elevates it. You can also add a drop or two of food coloring here if you want to match your sprinkles or holiday theme!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

This recipe is no-bake, so no oven preheating is needed! What you *do* need to prep is a baking sheet lined with parchment paper or wax paper. This is super important because it prevents your truffles from sticking once they’re rolled and chilled. Make sure you have enough space on the sheet for all the truffles you’ll be making.

Step 2: Mix Dry Ingredients

First, take your Lofthouse cookies and either pulse them in a food processor until they form fine crumbs or place them in a sturdy zip-top bag and crush them with a rolling pin until you have crumbs. You want a fine texture, but it doesn’t have to be perfectly powdered. Transfer these cookie crumbs to a medium bowl.

Step 3: Mix Wet Ingredients

In a separate bowl, make sure your cream cheese is nice and soft. You can even give it a quick whip with a fork or a hand mixer to make sure it’s smooth and lump-free. Add the powdered sugar to the softened cream cheese. Start mixing on low speed (if using a mixer) or with a sturdy spoon until it’s just combined. You don’t want to overmix at this stage.

Step 4: Combine

Now, add the cream cheese and powdered sugar mixture to the bowl with the cookie crumbs. Use a spatula or your hands (my preferred method when it’s not too sticky!) to thoroughly combine everything. You want to work it until a soft, dough-like consistency forms. It should hold together when you squeeze it. If it feels too dry and crumbly, you can add a tiny splash of milk (like a teaspoon at a time) until it comes together. If it’s too wet, add a tablespoon more powdered sugar.

Step 5: Prepare Filling

As mentioned, the “filling” is essentially the cream cheese mixture incorporated into the cookie base. Once combined, the mixture itself becomes the delightful filling that makes these truffles so moist and flavorful. Just ensure it’s well-mixed and has that pliable, dough-like texture.

Step 6: Layer & Swirl

This step is all about shaping! Take about a tablespoon of the dough mixture and roll it between your palms to form a small ball, about 1-inch in diameter. Place each rolled truffle onto your prepared baking sheet. Once all your truffles are rolled, pop the baking sheet into the refrigerator for at least 30 minutes. This chilling step is essential; it firms them up so they hold their shape when you dip them in the glaze.

Step 7: Bake

No baking required for this recipe! This is one of the things that makes it so fantastic and easy. The truffles are ‘cooked’ by the chilling process which firms up the cream cheese and melds the flavors beautifully.

Step 8: Cool & Glaze

While the truffles are chilling, let’s make the glaze. In a small bowl, whisk together the powdered sugar, milk (or cream/water), vanilla extract, and almond extract (if using). Start with about 2 tablespoons of liquid and add more, just a teaspoon at a time, until you reach a smooth, drizzle-able consistency. It should be thick enough to coat the truffles but thin enough to drip off easily. If you’re using food coloring, add it now and stir until evenly colored. Once the truffles are firm, dip each one into the glaze, letting the excess drip back into the bowl. You can use a fork or a toothpick to help dip and lift them. Place the glazed truffles back onto the parchment-lined baking sheet. While the glaze is still wet, sprinkle them with your favorite sprinkles or edible glitter. Let them sit at room temperature for about 15-20 minutes, or until the glaze is mostly set.

Step 9: Slice & Serve

These are already perfectly bite-sized, so no slicing is needed! Just serve them directly from the baking sheet or transfer them to a pretty serving platter. They are best served chilled or at room temperature, but don’t leave them out for too long if it’s warm in your kitchen, as the cream cheese can soften.

What to Serve It With

These Lofthouse cookie truffles are so wonderfully versatile, they can fit into almost any occasion! For BREAKFAST, imagine these alongside a hot cup of coffee or tea. They’re not overly rich, so they make a delightful little morning treat that feels extra special. Plating them on a small dish with your morning beverage is just lovely. For BRUNCH, they’re a showstopper. I love arranging them on a tiered stand with other pastries or fruit. They add that pop of color and sweetness that makes any brunch feel elegant. A mimosa or a sparkling cider pairs perfectly. As DESSERT, they’re fantastic after a meal. Serve them alongside a slice of pie or cake for an extra indulgence, or on their own with a scoop of vanilla ice cream. The contrast of the cold ice cream with the sweet truffle is divine. And for COZY SNACKS, well, this is where they truly shine! Whether it’s an afternoon pick-me-up or a late-night craving, these are perfect. Serve them with a glass of cold milk – it’s a classic combination that never fails. My family has a tradition of making these for movie nights; everyone gets their own little bowl of truffles, and they disappear faster than you can say “lights, camera, action!”

Top Tips for Perfecting Your Lofthouse Cookie Truffles

There are a few little tricks I’ve learned over the years that really elevate these treats. For the cookie crumbs, I find that using a food processor gives you the most consistent texture, but a good old-fashioned rolling pin works just as well if you’re patient. Just be sure to get them as fine as possible; it makes for a smoother truffle. When it comes to mixing the cookie crumbs with the cream cheese and powdered sugar, don’t be afraid to really get in there with your hands. Squishing and kneading the mixture ensures everything is well combined and you get that perfect, pliable dough consistency. If your mixture seems too crumbly and won’t hold its shape, a tiny bit more softened cream cheese or even a teaspoon of milk can help bind it together. Conversely, if it’s too sticky, a little extra powdered sugar is your best friend. For the chilling step, don’t skimp on it! Thirty minutes in the fridge is usually enough, but if your kitchen is warm or your cream cheese was a bit soft, an extra 10-15 minutes won’t hurt. It makes all the difference when it comes to rolling and dipping. When you’re making the glaze, the consistency is key. It should be pourable but not watery. A good test is to lift your whisk or spoon; the glaze should drip off in a smooth, continuous stream. If it’s too thick, add milk or water a teaspoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time. I also love experimenting with flavorings in the glaze. A little lemon zest can add a nice brightness, or even a hint of peppermint extract for a festive twist. For Ingredient Swaps, while the classic Lofthouse cookie is ideal, if you can’t find them, very soft sugar cookies could work in a pinch, but the texture might be slightly different. Ensure they are not crisp or buttery cookies. For Baking Tips, remember, no baking needed here! And for Glaze Variations, besides the standard milk-based glaze, you can try a melted white chocolate coating for an even richer truffle. Just be sure to let the truffles chill really well before dipping in chocolate, and work quickly!

Storing and Reheating Tips

Storing these Lofthouse cookie truffles is pretty straightforward, and they tend to stay delicious for quite a while. At ROOM TEMPERATURE, they are best enjoyed within 1-2 days. Keep them in an airtight container to prevent them from drying out or absorbing any odd odors from your kitchen. If your house is particularly warm, it might be better to refrigerate them even for short-term storage. For REFRIGERATOR STORAGE, they’ll keep beautifully for up to a week. Again, an airtight container is your best friend here. They might firm up a bit more in the fridge, so I often let them sit out for about 10-15 minutes before serving if they’ve been chilled for a while. This brings them back to that perfect soft, chewy texture. FREEZER INSTRUCTIONS are also an option if you want to make a big batch ahead of time. Wrap each truffle individually in plastic wrap, then place them in a freezer-safe bag or container. They can stay frozen for up to 2-3 months. To thaw, simply transfer the frozen truffles to the refrigerator overnight. The Glaze Timing Advice is important: it’s best to glaze them just before you plan to serve them or within a day of storing them at room temperature or in the fridge. If you freeze them with the glaze on, the glaze can sometimes get a bit sticky or soft upon thawing, so I often prefer to glaze them after they’ve thawed, or just before serving from the fridge.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! The trick is to find a good gluten-free sugar cookie that has a similar soft, slightly cakey texture to Lofthouse cookies. You might need to experiment with different brands. You’ll want to process them into crumbs just like the regular cookies. The cream cheese and powdered sugar will help bind them. The texture might be slightly different depending on the gluten-free cookie used, but it will still be delicious!

Do I need to peel the zucchini?

There’s no zucchini in this recipe! This is a no-bake truffle recipe that uses Lofthouse cookies as its base. So no peeling required.

Can I make this as muffins instead?

This recipe is designed as a no-bake truffle. While you could technically adapt some of the flavor components to a muffin, the method of crumbling cookies and mixing with cream cheese isn’t suitable for traditional baking into muffins. The charm of these truffles is their no-bake simplicity and dense, chewy texture.

How can I adjust the sweetness level?

The sweetness comes primarily from the Lofthouse cookies and the powdered sugar in the dough and glaze. If you find it too sweet, you can reduce the powdered sugar in the dough by a couple of tablespoons, but be mindful that it helps with binding. You can also make the glaze slightly less sweet by using a little less powdered sugar or a touch more milk, but you want it thick enough to coat well. Adding a tiny pinch of salt to the glaze can also help balance sweetness.

What can I use instead of the glaze?

The glaze adds that classic Lofthouse look and extra sweetness! If you prefer not to glaze, you have a few options. You could roll the chilled truffles in extra cookie crumbs or sprinkles for a textural coating. Another popular option is to melt some white chocolate (chips or chopped bar) and dip the chilled truffles in that. Let the chocolate set completely before serving. You could also simply dust them with a little powdered sugar for a more subtle finish.

Final Thoughts

Honestly, these Lofthouse cookie truffles are a little bit of pure magic. They capture that feeling of comfort and nostalgia associated with classic Lofthouse cookies but in an incredibly easy, no-bake format. They’re perfect for when you need a sweet fix without turning on the oven, a showstopper for parties, or just a delightful way to brighten someone’s day. The way they just melt in your mouth, with that perfect balance of soft cookie, creamy filling, and sweet glaze, is truly something special. I hope you give these a try because they’re just too good not to share. If you love recipes that are easy, delicious, and bring a smile to everyone’s face, you might also adore my Funfetti Cake Balls or my simple No-Bake Energy Bites. They’re in a similar vein of easy, delicious treats! I can’t wait to hear how your Lofthouse cookie truffles turn out! Let me know in the comments below what your favorite sprinkle colors are or any fun variations you try. Happy baking… or should I say, happy rolling!