SUGAR COOKIE BALLS

Just three substances to make these candy treats! You can use save sold or home made sugar cookies. Mix up the colorations of the sweet coating and sprinkles to make these for any holiday.

INGREDIENTS

• 12 sugar cookies
• 4 oz cream cheese room temperature
• 12 oz. crimson sweet melts
• sprinkles for redecorating

INSTRUCTIONS

1. Add the sugar cookies to a meals processor. Pulse till the cookies are floor into small crumbs.
2. Add the cream cheese and pulse till combined.
3. Line a cookie sheet with a piece of parchment paper.
4. Using a 1” cookie scoop, scoop and roll 18 truffles.
5. Place the cookie sheet into the freezer for 15 minutes.
6. Melt the purple sweet melts over a pot of boiling water.
7. Remove the tarts from the freezer and dip them into the melted candy. Dip one at a time and vicinity them on a parchment lined baking sheet.
8. Add the sprinkles proper after dipping.
9. Continue dipping and including sprinkles till you’ve completed all of the truffles.
10. Add the cookie sheet lower back into the fridge for about 15 minutes.
11. Store the tarts in an hermetic container in the fridge till you are geared up to serve.
12. When you’re equipped to serve the truffles, put off them from the fridge and enable them to take a seat for a few minutes to soften earlier than serving.

TIPS & NOTES:

Store cakes in an hermetic container for up to 7 days in the fridge or up to 1 month in the freezer.

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