Sugar Cookie Truffles

Sugar cookie truffles are so fun and colourful for a party or whatever the occasion!

Ingredients

1

Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes.
2

In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and frosting. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 45 (1 1/4-inch) balls; place on baking sheet lined with waxed paper. Refrigerate 15 minutes.
3

In medium bowl, microwave molding wafersuncovered on High 60 to 90 seconds or until it can be stirred smooth.
4

Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined baking sheet; immediately decorate top with sprinkles. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

For even easier dipping, take two plastic forks, cut out centre two tines, and use to dip into melted chocolate.
Make ahead, and freeze truffles in airtight containers with waxed paper between layers.
Shape truffles fast by using a small cookie scoop.
No food processor? Follow step 1 as written. Then place half of the cookies in 1-gallon resealable food-storage plastic bag. Seal bag; crush cookies with rolling pin to small crumbs, breaking up larger pieces with hands if necessary. Place crumbs in large bowl. Repeat to crush remaining cookies; add to crumbs in large bowl. Add cream cheese and frosting. Beat with electric mixer on low speed 1 to 2 minutes or until mixture is well combined, starts to come together and can be formed into balls. Continue as directed in recipe.