Valentine Sugar Cookie Balls

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!

Course Dessert

Cuisine American

Keyword cookie balls, sugar cookie truffles, valentine truffles, white chocolate sugar cookie truffles

Prep Time 25

Cook Time 20

Inactive Time 1

Total Time 1 45

Servings truffles

Calories 130kcal

Author Melissa Rose

Ingredients

Sugar Cookies (can use 5-6 cups store-bought sugar cookies instead):

1 cup unsalted butter 2 sticks softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1 ½ teaspoons baking powder
½ teaspoon salt omit if using salted butter
2 ¼ cups all-purpose flour

Mix-Ins & Topping:

8 oz. cream cheese
12 oz. almond bark 6 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 1 cup unsalted butter and 1 cup granulated sugar on medium speed for 20-30 seconds. Mix in 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract. On low speed, mix in 1 ½ teaspoons baking powder, ½ teaspoon salt, and 2 ¼ cups all-purpose flour.
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 8 oz. cream cheese. 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 12 oz. almond bark. 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.

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