Boozy Holiday Cookie Truffles

published Nov 24, 2023
Holiday Cookies 2023
Boozy Holiday Cookie Truffles Recipe

Blend store-bought butter cookies with cream cheese, nutmeg, cinnamon, and rum for a boozy no-bake treat.

Makes20 truffles

Prep30 minutes

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Overhead view of rows of eggnog cookie truffle topped with gold star glitter, and one with a bite taken out.
Credit: Photo: Alex Lepe ; Food Stylist: Jason Schreiber

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I love the Christmas season. Whenever I peek in the refrigerated section of the grocery store and see quarts of eggnog lining the shelves, I immediately get into the holiday spirit. If you’re like me, then these boozy holiday cookie truffles are the perfect treat for you. They taste just like the rich and creamy rum-spiked drink.

There’s no baking required here, and you can easily make the cookie balls ahead of time for your next party. Blend store-bought butter cookies together with cream cheese, ground nutmeg and cinnamon, and a splash of rum, then roll the mixture into bite-sized balls. I prefer using a Filipino golden rum brand called Kasama Rum, which adds notes of pineapple and vanilla. Alternatively, you can use your favorite brand of gold or dark rum.

Once your truffles are chilled, dip them in vanilla-flavored candy melts and decorate them however you wish. Before the coating sets, I like topping the truffles with freshly grated nutmeg and a smattering of edible gold stars. This step is a low-effort, stress-free way to give these boozy treats some pizzazz before serving. Watch them disappear quickly and let the fun begin!

Credit: Photo: Alex Lepe ; Food Stylist: Jason Schreiber

Boozy Holiday Cookie Truffles Recipe

Blend store-bought butter cookies with cream cheese, nutmeg, cinnamon, and rum for a boozy no-bake treat.

Prep time 30 minutes

Makes 20 truffles

Nutritional Info

Ingredients

  • 4 ounces

    cream cheese

  • 1 (7.25-ounce) package

    Pepperidge Farm Chessmen Butter Cookies

  • 1 tablespoon

    gold or dark rum

  • 1/2 teaspoon

    ground nutmeg

  • 1/4 teaspoon

    ground cinnamon

  • 1 (10-ounce) package

    white vanilla-flavored candy melts

  • Freshly grated nutmeg, for decoration (optional)

  • Edible gold stars, for decoration (optional)

Instructions

  1. Let 4 ounces cream cheese sit at room temperature until softened. Line a rimmed baking sheet with parchment paper.

  2. Place 1 (7.25-ounce) package butter cookies in the bowl of a food processor fitted with the blade attachment. Pulse until fine crumbs form, 30 to 35 (1-second) pulses.

  3. Add the cream cheese, 1 tablespoon gold or dark rum, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Pulse until combined and the mixture resembles a thick cookie dough, 30 to 40 seconds.

  4. Scoop out 1-tablespoon portions of the dough, roll them into balls, and place on the baking sheet. Freeze until firm, 15 to 20 minutes.

  5. Melt 1 (10-ounce) package of white vanilla-flavored candy melts according to package directions.

  6. Dip the truffles one at a time: Drop into the melted candy and flip with a fork to evenly coat. Using the fork, pull the truffle out of the melted candy and gently tap the fork on the side of the bowl to knock the excess melted candy back into the bowl. Return to the baking sheet. If you would like no excess candy melt at the bottom of the truffles, trace a circle around the bottom of each truffle with a toothpick.

  7. Sprinkle with freshly grated nutmeg and edible gold stars immediately before the coating hardens if desired. Refrigerate until the coating is set before serving, at least 30 minutes.

Recipe Notes

Make ahead: Freeze the coated and decorated truffles on the baking sheet for 30 minutes. Transfer to a zip-top bag and freeze for up to 1 month. Let the truffles thaw in the refrigerator before serving.

Storage: Refrigerate leftovers in an airtight container for up to 1 week.

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