Ingredients
Equipment
Method
- Break sugar cookies into pieces and place in food processor, then pulse until you have fine crumbs with no large chunks remaining. The texture should look like coarse sand with no visible cookie pieces for about 3 cups total.
- Beat softened cream cheese in a large bowl until smooth, then add powdered sugar, vanilla extract, and salt, mixing until well combined. Add crushed cookie crumbs and mix on low speed until everything is evenly incorporated into thick cookie dough.
- Scoop about 1 tablespoon of mixture and roll between palms into smooth balls, placing each on a parchment-lined baking sheet. Try to make them all roughly the same size for uniform dipping.
- Place baking sheet with rolled balls in the freezer for at least 15 minutes or refrigerator for 30 minutes to firm up the cream cheese. Don't skip this crucial step or truffles will fall apart during dipping.
- Place white chocolate chips in microwave-safe bowl with coconut oil, then microwave in 30-second intervals, stirring between each, until completely smooth and melted. The oil helps thin the chocolate for easier dipping.
- Drop chilled balls into melted chocolate one at a time using a fork to roll until completely coated, then lift out and let excess drip back. Slide onto clean parchment-lined sheet, immediately sprinkle with Christmas sprinkles, then let sit for 10-15 minutes until coating is completely hard.
Nutrition
Notes
Chill the rolled balls in the freezer for at least 15 minutes before dipping or they will fall apart in the warm chocolate. Don't overheat the white chocolate or it will seize and become grainy. Store in an airtight container with parchment between layers for up to 1 week refrigerated or 2 months frozen.