Christmas Sugar Cookie Truffles

Ingredients

12 sugar cookies (about 2 1/2 to 3-inches in diameter, homemade, or bought)
3 tablespoons cream cheese (room temperature)
2 cups white chocolate (for melting, or candy melts)
sprinkles (for decoration)

Directions

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 refrigerator. Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating.

Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls. Store in an airtight container in the fridge for up to a week.