Step 1

Line a cookie sheet with parchment paper or tin foil.

Step 2

Put the sugar cookies into a food processor (or do as many as you can fit) and pulse until it's really fine crumbs. * If you don't have a food processor or food chopper you could put the cookies into a gallon-sized Ziploc bag and crush them with a meat pounder or something else heavy. You want the cookies in really fine crumbs so it's best to use a food processor OR just make sure you crush them really well if you're doing it by hand.

Step 3

Add the sugar cookie crumbs and softened cream cheese into a mixing bowl. Use a spoon to combine it together really well. * I use a spoon first and then use my clean hands to really mix up and make sure it's combined well.

Step 4

Take about 1 tablespoon of dough (or smaller if you prefer) and roll it into a ball and place it on the prepared cookie sheet. Place the truffle balls into the freezer for 10 minutes.

Step 5

While truffles are in the freezer prepare the coating. Microwave the melting wafers, in a microwave safe bowl or measuring cup, according to package directions. It should be about 2 minutes cook time, at 50% power, stirring every 30 seconds. * I place the melting wafers into a 2-cup glass measuring cup.

Step 6

Use a plastic fork with the two center prongs broken off to dip the truffles. Working one truffle at a time, place it in the melted wafers and coat it completely, tap the fork against the side of the bowl to let any excess come off, and then put it back on the cookie sheet. Repeat with the remaining truffles. * It helps to use a toothpick to help glide the truffle off of the fork onto the cookie sheet.

Step 7

Place the coated truffles back in the freezer for 5 minutes.

Step 8

Take the extra melted wafers and put it into a Ziploc sized bag. Cut a small corner off and drizzle it over the truffles and then immediately sprinkle some sprinkles over the truffle.

Step 9

Store the truffles in the fridge until ready to serve or eat. Store leftovers in the fridge as well.