Christmas Sugar Cookie Truffles

By kelsa94

Ingredients

• 2 cups (200 g or 12 sugar cookies about 2 1/2 to 3-inches in diameter)
• 3 tablespoons cream cheese, room temperature*
• 2 cups white chocolate for melting (or candy melts)
• Sprinkles for decoration

Details

Servings 18
Preparation time 35mins
Cooking time 35mins
Adapted from ifyougiveablondeakitchen.com

Preparation

Step 1

Yields

Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.

Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.

In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate .)

Remove the cookie balls from the refrigerator. Using a spoon or two forks, dip and roll chilled cookie ball in coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process Store in an airtight container for up to a week in the fridge for remaining balls.

*If the sugar cookie truffle dough is not firm enough, add another tablespoon of cream cheese.

Sugar cookie truffles can be frozen up to a month in advance. Roll the dough into balls and layer them between parchments paper in an airtight container. Defrost them in the refrigerator and dip into melted chocolate. Alternatively, the truffles can be frozen before serving at room temperature.