Sugar Cookie Balls
These chewy, chocolate-coated sugar cookie balls are a no-bake, festive sweet treat perfect for holiday baking and everyday dessert cravings. Customizable, portable, and allergy-friendly, these cookie balls are sure to be a crowd-pleaser.
Ingredients
- 2 cups finely crushed sugar cookies about 12 standard cookies; leftover store-bought or homemade
- 4 oz cream cheese softened use full-fat for best texture
- 1 tsp pure vanilla extract Madagascar vanilla gives depth
- 1/4 tsp fine sea salt balances sweetness
- Optional toppings: festive sprinkles, crushed peppermint, mini M&Ms
Instructions
- Stir cookie crumbs, softened cream cheese, vanilla extract, and sea salt in a medium bowl until a dough forms.
- Use a small cookie scoop to portion dough and roll into balls. Chill if needed.
- Place cookie balls on a tray and freeze to firm up.
- Combine chocolate chips and coconut oil, melt until silky.
- Dip frozen balls in melted chocolate, twirl to coat, sprinkle with toppings.
- Pop coated balls back in the freezer or fridge until chocolate sets.
Notes
Store cookie balls in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Serve chilled or at room temperature.
Love this recipe?Follow us at @thenandnowspace for more