Place the frosted sugar cookies in a large mixing bowl or the bowl of a stand mixer. Mix on low speed until they break down into fine crumbs (about 30 seconds).

Add the softened cream cheese to the crumbs. Mix on low until it turns into a soft dough that sticks together, about 1 minute.

Use a cookie scoop or spoon to measure about 2 tablespoons of dough. Roll into a ball with your hands and place on a baking sheet lined with parchment paper. Repeat with all of the dough.

Place the white chocolate or candy melts in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth. (Or melt in a double boiler on the stove.)

Drop one dough ball into the melted chocolate. Use a fork to gently roll it around until coated. Lift it out with the fork and tap on the edge of the bowl to remove extra chocolate.

Place the coated truffle back on the parchment. Add sprinkles right away if you’d like. Repeat with the rest of the truffles, reheating chocolate as needed.

Allow the chocolate to firm up at room temperature. Once set, transfer truffles to an airtight container and refrigerate until ready to serve.