These Christmas Sugar Cookie Truffles are seriously incredible! Bite-size soft and buttery sugar cookie truffles coated in sweet white chocolate and sprinkles.
Course: Candy, Cookies, No Bake Desserts
Cuisine: American, Dessert
15hard sugar cookies
One(16 oz) package white almond bark
Line a rimmed baking sheet with foil; set aside.
In a food processor, add the hard sugar cookies and grind until they become sandy crumbs. Add in the cream cheese and vanilla; pulse again until the mixture is cohesive and moistened and no streaks of cream cheese remain.
Using a Tablespoon-size cookie dough scoop, roll out rounded balls of sugar cookie dough and place on the baking sheet. Freeze the truffles for at least 15-20 minutes or until firmed. Meanwhile, just before they have firmed up, melt your white chocolate almond bark according to package directions, or until smooth and melted.
Using a fork, lower a truffle into the white chocolate mixture and toss to coat evenly in the melted white chocolate. Lift the truffle out of the white chocolate and allow excess to drip off before carefully sliding the truffle off of the fork and back onto the baking sheet. Immediately top with the Christmas sprinkles. Allow white chocolate coating to harden and set, about 10 minutes, before serving.
Hard sugar cookies are necessary for this recipe because soft ones will give off too much moisture. If you cannot find hard sugar cookies (check the bakery section for fresh-baked ones), you may use a butter shortbread, like Walker's brand.