Ingredients
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
10
oz vanilla-flavored candy coating (almond bark)
1
tablespoon holiday candy sprinkles or decors
Preparation
Heat oven to 350°F.
Shape each cookie into a ball; place 2 inches apart on ungreased large cookie sheets.
Bake 9 to 12 minutes or until edges are light golden brown (center of cookies will be soft). Cool on cookie sheets 5 minutes. Shape each cookie into a ball. Refrigerate 10 to 15 minutes or until completely cooled and firm.
Meanwhile, line cookie sheet with cooking parchment paper; set aside.
In medium microwavable bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
Dip cookie balls, one at a time, into melted candy coating. If necessary, reheat coating. Place on cooking parchment paper-lined cookie sheet. Immediately decorate with candy sprinkles. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
