Ingredients

The following ingredients have 18 Servings
  • 12 sugar cookies
  • 4 ounces cream cheese (room temperature)
  • 12 ounces red candy melts
  • sprinkles (for decorating)

Instruction

  • Add the sugar cookies to a food processor. Pulse until the cookies are ground into small crumbs.
  • Add the cream cheese and pulse until combined.
  • Line a cookie sheet with a piece of parchment paper.
  • Using a 1” cookie scoop, scoop and roll 18 truffles.
  • Place the cookie sheet into the freezer for 15 minutes.
  • Melt the red candy melts over a pot of boiling water.
  • Remove the truffles from the freezer and dip them into the melted candy. Dip one at a time and place them on a parchment lined baking sheet.
  • Add the sprinkles right after dipping.
  • Continue dipping and adding sprinkles until you’ve finished all of the truffles.
  • Add the cookie sheet back into the refrigerator for about 15 minutes.
  • Store the truffles in an airtight container in the refrigerator until you are ready to serve.
  • When you’re ready to serve the truffles, remove them from the refrigerator and allow them to sit for a few minutes to soften before serving.