Sugar Cookie Balls Recipe
Introduction
Sweet and simple, these Sugar Cookie Balls are a delightful treat that combines crumbled sugar cookies with creamy cream cheese, then coated in vibrant red candy melts. Perfect for parties or a festive snack, they are easy to make and irresistibly delicious.
Ingredients
- 12 sugar cookies
- 4 ounces cream cheese (room temperature)
- 12 ounces red candy melts
- Sprinkles (for decorating)
Instructions
- Step 1: Add the sugar cookies to a food processor and pulse until they are ground into small crumbs.
- Step 2: Add the cream cheese to the crumbs and pulse until fully combined into a dough-like mixture.
- Step 3: Line a cookie sheet with parchment paper for easy cleanup.
- Step 4: Using a 1-inch cookie scoop, portion out the mixture and roll into 18 evenly sized truffles.
- Step 5: Place the cookie sheet with the truffles into the freezer for 15 minutes to firm up.
- Step 6: Melt the red candy melts in a heatproof bowl over a pot of boiling water, stirring until smooth.
- Step 7: Remove the truffles from the freezer and dip each one into the melted candy, coating completely. Place them back onto the parchment-lined sheet.
- Step 8: Immediately decorate with sprinkles before the coating sets.
- Step 9: Repeat dipping and decorating until all truffles are coated.
- Step 10: Refrigerate the coated truffles for about 15 minutes to allow the candy coating to harden.
- Step 11: Store the finished truffles in an airtight container in the refrigerator until ready to serve.
- Step 12: Before serving, remove from the refrigerator and let the truffles sit at room temperature for a few minutes for the best texture.
Tips & Variations
- Substitute red candy melts with your favorite color or flavor to suit any occasion.
- Use crushed nuts or coconut flakes instead of sprinkles for a different texture and look.
- Ensure cream cheese is at room temperature for easier mixing and smoother texture.
- If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin.
Storage
Store the sugar cookie balls in an airtight container in the refrigerator for up to one week. Let them come to room temperature a few minutes before serving for the best flavor and texture. Do not freeze, as it may affect the coating’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cookies for this recipe?
Yes, you can experiment with different cookie flavors like chocolate chip or snickerdoodle, but keep in mind the flavor will change accordingly.
What can I substitute for cream cheese?
Cream cheese is essential for binding and texture, but you might try mascarpone or a thick Greek yogurt as alternatives, though results may vary.
PrintSugar Cookie Balls Recipe
These Sugar Cookie Balls are a delightful no-bake treat combining crumbled sugar cookies and cream cheese, dipped in vibrant red candy melts and decorated with festive sprinkles. Perfect for holidays or any fun occasion, these truffles are easy to make and irresistibly sweet.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 18 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
For the Cookie Balls
- 12 sugar cookies
- 4 ounces cream cheese, room temperature
For the Coating and Decoration
- 12 ounces red candy melts
- Sprinkles, for decorating
Instructions
- Prepare the Cookie Crumbs: Add the sugar cookies to a food processor and pulse until they are ground into small, fine crumbs.
- Combine with Cream Cheese: Add the cream cheese to the cookie crumbs and pulse again until the mixture is well combined and forms a dough-like consistency.
- Shape the Truffles: Line a cookie sheet with parchment paper. Using a 1-inch cookie scoop, portion out the mixture and roll into 18 evenly sized balls. Place them on the prepared sheet.
- Freeze the Truffles: Put the cookie balls into the freezer for 15 minutes to firm up for easier dipping.
- Melt the Candy Coating: Meanwhile, melt the red candy melts by placing the candy melts in a bowl set over a pot of boiling water, stirring occasionally until smooth.
- Dip the Truffles: Remove the cookie balls from the freezer one at a time, dipping each fully into the melted candy coating. Place each dipped truffle back on a parchment lined baking sheet immediately.
- Decorate with Sprinkles: Quickly add sprinkles on top of each dipped truffle while the candy coating is still soft to adhere properly.
- Repeat Dipping and Decorating: Continue the process until all truffles are coated and decorated.
- Chill to Set Coating: Return the tray of coated truffles to the refrigerator for about 15 minutes to allow the candy coating to harden.
- Store and Serve: Store the finished sugar cookie balls in an airtight container in the refrigerator until ready to serve. Before eating, allow them to sit at room temperature for a few minutes for best texture.
Notes
- Make sure the cream cheese is at room temperature to blend smoothly with the cookie crumbs.
- The cookie balls can be shaped and frozen for up to a week before dipping if needed.
- Use different colored candy melts or sprinkles to customize for holidays or parties.
- If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin.
- Allow the dipped truffles to set completely so the coating is firm and not sticky.
Keywords: sugar cookie balls, cookie truffles, no bake dessert, cream cheese truffles, candy melt treats
