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These SUGAR COOKIE BALLS (or pops!) are a fun twist on the classic Oreo ball and cake pop! Sugar cookies blended up cream cheese and coated in sweet candy coating. We decorated these for Valentine’s Day, but you can make them festive for any holiday!
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Cake pops and Oreo cookie balls are a total favorite around here. What’s not to love about them?!
We even make a giant Oreo Cream Cheese Ball and serve it with graham crackers and Nilla wafers for dipping. It’s basically the best version of a cheeseball out there, if you ask me. 😉
This time around, we skipped the Oreo cookies and the cake in favor or sugar cookies!
Sugar Cookie Balls are absolutely delicious and you can serve them up like truffles or put them on a stick and make them sugar cookie pops! Either way, you’re not going to want to stop popping these sweet treats in your mouth.
Ingredients:
Sugar Cookies – You could use our confetti sugar cookies (with pink and red sprinkles, for Valentine’s Day!) or you can buy a package of plain, unfrosted sugar cookies from your grocer’s bakery.
Cream Cheese – Make sure it’s nice and soft.
Candy Melts – We’re using red for Valentine’s Day
Sprinkles – Any variety will work here. You could even just press an m&m on the top of each truffle.
How to Make:
Combine: Add all of the cookies to a food processor and pulse until they are fully ground into small crumbs.
Next add the cream cheese to the processor with the cookie crumbs and process until they are well combined.
Scoop: Line a cookie sheet with parchment paper and scoop out 18 truffles using a 1″ cookie scoop. Use your hands to roll them into nicely shaped balls of dough.
Freeze: Once you’ve finished scooping you can add the cookie sheet to the freezer for 15 minutes to allow it to set.
Helpful Tip!
Freezing is a necessary step!
When you roll the cookie dough into balls, you’ll notice that it is a bit sticky. It would be very difficult to dunk that into the hot candy coating without making a mess. Freezing the cookie balls first helps them hold their shape in the hot candy coating much better.
Dip: Melt the candy coating according to the package directions, using either the microwave or a double boiler. Remove the cold cookie dough balls from the freezer and begin dipping the truffles one at a time. We use a spoon and a fork to do this and gently tap off excess candy coating as we pull it up and out.
Decorate: Place the truffle on a parchment lined baking sheet and add the sprinkles right away, before the chocolate has a chance to set. You’ll notice that some of the candy coating slides down and pools around the base of the cookie ball as you set it on the parchment paper. You can leave it (I did!) or use a toothpick to run around the bottom to break it apart. When you life the truffle up, it will leave most of that excess behind.
Chill: Place the cookies in the refrigerator for 15 minutes to allow it to cool and set. When you are ready to serve, remove from the refrigerator and let them sit for a couple minutes to soften before serving.
Helpful Tips!
- These can be stored in an air tight container for up to 7 days.
- They can be frozen for up to one month.
- You can use fresh sugar cookies, store bought sugar cookies, or just a bunch of leftover holiday cookies that are still good but maybe not as soft and chewy. This recipe will give them new life!
Mix It Up!
Use any color of candy coating and sprinkles to make these festive for any holiday!
To turn these into cookie pops, dip a stick in the melted candy coating and then place it in the cookie dough ball BEFORE freezing. This will help the stick to stay in place during dipping.
More sweet cookie recipes:
Sugar Cookie Balls
Ingredients
- 12 sugar cookies
- 4 ounces cream cheese room temperature
- 12 ounces red candy melts
- sprinkles for decorating
Instructions
- Add the sugar cookies to a food processor. Pulse until the cookies are ground into small crumbs.
- Add the cream cheese and pulse until combined.
- Line a cookie sheet with a piece of parchment paper.
- Using a 1” cookie scoop, scoop and roll 18 truffles.
- Place the cookie sheet into the freezer for 15 minutes.
- Melt the red candy melts over a pot of boiling water.
- 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.
- Add the sprinkles right after dipping.
- Continue dipping and adding sprinkles until you’ve finished all of the truffles.
- Add the cookie sheet back into the refrigerator for about 15 minutes.
- Store the truffles in an airtight container in the refrigerator until you are ready to serve.
- 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.
ANITA LOWERY says
None of the pictures showed on the recipe!! One almost has to have them to tell what step you are working on. Big disappointment!!!
Karly Campbell says
Hi Anita! I’m sorry you were having issues. The photos are showing fine on my end. Were you able to see the written words? They direct you what to do so the photos aren’t really necessary.
Sharon Schroeter says
What a great recipe! When dipping several things, Try keeping your chocolate at the perfect temperature in your Instant Pot
See:: 365 Days of Pressure Cooking, Instant Pot Chocolate Covered Pretzels dipping instructions