These easy sugar cookie balls are the perfect DIY Valentines treat! Simply bake a 9x13 pan of sugar cookie bars, roll into balls, dip in white chocolate, and gift in a plastic bag!
Sugar Cookies (can use 5-6 cups store-bought sugar cookies instead):
1cupunsalted butter2 sticks softened
1cupgranulated sugar
1large egg
2teaspoonsvanilla extract
1teaspoonalmond extract
1 ½teaspoonsbaking powder
½teaspoonsalt omit if using salted butter
2 ¼cupsall-purpose flour
Mix-Ins & Topping:
8oz.cream cheese
12oz.almond bark6 squares or white chocolate, for dipping
Sprinkles
Instructions
If making the homemade bars (which I suggest!), preheat oven to 350℉. If using store-bought sugar cookies, proceed to Step 5.
In a large bowl, cream together unsalted butter (1 cup, i.e., 2 sticks) and granulated sugar (1 cup) on medium speed for 20-30 seconds. Mix in egg (1 large), vanilla extract (2 teaspoons), and almond extract (1 teaspoon). On low speed, mix in baking powder (1 ½ teaspoons), salt (½ teaspoon), and all-purpose flour (2 ¼ cups).
Press dough into a greased or parchment-lined 9x13 metal pan.
Bake bars at 350℉ for 18-20 minutes until edges and top are slightly browned (we want them to be a bit crunchy).
Allow bars to completely cool, then break apart and crumble (they do not need to be pulverized into crumbs).
Using an electric or stand-mixer, mix together the crushed sugar cookies and cream cheese(8 ounces). Mix until cookies are broken down and everything is incorporated.
Roll into 1 tablespoon sized balls and freeze on a cookie sheet for 30-60 minutes.
Dip in melted white almond bark(12 ounces). See tip in notes; for smoother almond bark add a dollop of butter flavored crisco.
Immediately top with sprinkles.
Store sugar cookie truffles in an airtight container in the refrigerator for up to 1 week (freeze if storing longer). Because they have cream cheese, they need to stay chilled until serving.
Notes
Almond Bark: Melt almond bark in microwave at 50% power for 1 minute. Stir, then melt in 30 second increments at 50% power until fully melted.Dipping: Pour melted almond bark into a tall skinny cup and use a wooden skewer to quickly "dunk" the sugar cookie ball into the almond bark.Storing: Store sugar cookie truffles in an airtight container in the refrigerator for up to 1 week (freeze if storing longer). Because they have cream cheese, they do need to stay chilled until serving.Freezing: Sugar cookie truffles can be frozen in a freezer bag or airtight container for up to 3 months. Let them thaw in the refrigerator before serving.