Description
Delightful Christmas Sugar Cookie Balls made with soft cream cheese and sweet Lofthouse cookies, coated in smooth white chocolate and decorated with festive sprinkles and optional colorful candy melts. Perfect bite-sized treats for holiday gatherings and gift giving.
Ingredients
Scale
Base Ingredients
- 8 ounces cream cheese, softened
- 20 Lofthouse cookies (two packages)
Coating and Decoration
- 10 ounces Ghirardelli white chocolate melting wafers
- Nonpareil sprinkles
- Red and green candy melts (optional)
Instructions
- Cream the cream cheese: In a large mixing bowl, use a hand mixer to beat 8 ounces of softened cream cheese until smooth and creamy.
- Combine with cookies: Crumble the 20 Lofthouse cookies into the bowl with the cream cheese and mix thoroughly using the hand mixer until fully combined into a dough-like consistency.
- Form the balls: Using a medium cookie scoop, portion the mixture and roll each portion between your palms to create smooth cookie balls. Place them evenly spaced on a prepared baking tray lined with parchment paper.
- Chill the balls: Refrigerate the formed cookie balls for 1 to 2 hours to help them set and maintain their shape during dipping.
- Melt the white chocolate: In a microwave-safe bowl, heat the 10 ounces of Ghirardelli white chocolate melting wafers in 30-second intervals, stirring after each interval until completely smooth.
- Dip the cookie balls: Using a fork, dip each chilled cookie ball into the melted white chocolate, tapping off excess coating by gently tapping the fork on the bowl’s edge, then place the coated ball on parchment paper.
- Add sprinkles: Immediately sprinkle Nonpareil decorations over the white chocolate coating before it sets.
- Optional candy melt drizzle: If desired, melt the red and green candy melts in a piping bag by microwaving on low or defrost settings, massaging every 30 seconds. Snip a small tip and drizzle over the coated cookie balls.
- Set the coating: Refrigerate the decorated cookie balls for at least 10 minutes to allow the chocolate coating to harden.
- Storage: Keep the cookie balls refrigerated until ready to serve or package.
Notes
- Store leftovers covered in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For best results, ensure cream cheese is softened to room temperature before starting.
- If you don’t have a cookie scoop, use a tablespoon to portion the mixture evenly.
- Use parchment or wax paper for easy cleanup and to prevent sticking.
- These cookie balls make great gifts when packaged in decorative boxes or tins.
Nutrition
- Serving Size: 1 cookie ball (approx. 20g)
- Calories: 110
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
