Step 1

Add the sugar cookies to a food processor. Pulse until the cookies are ground into small crumbs.

Step 2

Add the cream cheese and pulse until combined.

Step 3

Line a cookie sheet with a piece of parchment paper.

Step 4

Using a 1” cookie scoop, scoop and roll 18 truffles.

Step 5

Place the cookie sheet into the freezer for 15 minutes.

Step 6

Melt the red candy melts over a pot of boiling water.

Step 7

Remove the truffles from the freezer and dip them into the melted candy. Dip one at a time and place them on a parchment lined baking sheet.

Step 8

Add the sprinkles right after dipping.

Step 9

Continue dipping and adding sprinkles until you’ve finished all of the truffles.

Step 10

Add the cookie sheet back into the refrigerator for about 15 minutes.

Step 11

Store the truffles in an airtight container in the refrigerator until you are ready to serve.

Step 12

When you’re ready to serve the truffles, remove them from the refrigerator and allow them to sit for a few minutes to soften before serving.