Line your work surface with parchment and place on a plate or cutting board that will fit in the fridge/freezer.

Scrape off any large sprinkles from the pre-made sugar cookies. Some frosting remaining on the cookie is okay.

Place the cookies in a food processor and grind until crumbly.

Place the cookie crumbs in a medium bowl and combine with the softened cream cheese. Mix until smooth.

Scoop out a heaping tablespoon’s worth of the dough and roll into a round ball. Place on the parchment and repeat until all the dough is used up.

Chill the rolled dough in the fridge/freezer for about 20 minutes.

Melt the white chocolate chips in a microwave safe bowl, heating in 30 second increments and stirring well between each interval.

Using a spoon, dip each chilled dough ball in the melted white chocolate and coat. Scoop out the ball and tap off the excess on the side of the bowl. Transfer the truffle ball to the parchment again and use the tip of the spoon to cover up any areas that appear thin or where the spoon left an indent.

Top with sprinkles.

White chocolate sets quickly. Work in small batches and decorate with the sprinkles before the white chocolate sets and hardens.