Valentine Sugar Cookie Balls
Serves 48
25 mins prep
20 mins cook
60 mins Inactive Time
105 mins total
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):
Mix-Ins & Topping:
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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.