Sugar cookie cake balls with creamy frosting and delicious chocolate coating

This fun and festive sugar cookie cake balls recipe has creamy frosting and a chocolate coating that is perfect for brightening up any celebration!

Ingredients

For The Sugar Cookie Cake

• 1 17 oz pkg Sugar Cookie Mix
• 1/2 cup unsalted butter softened
• 1 egg large
• 1 tsp vanilla extract

For the Frosting

• 1/2 cup unsalted butter softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream (or milk)

For Dipping

• 1 24 oz pkg vanilla almond bark
• Colored Sprinkles optional, for decoration

Instructions

Prepare the Sugar Cookie Cake

• Preheat the oven to 350°F (175°C). Grease an 8×8-inch square baking pan with non-stick spray.
• In a large bowl, prepare the sugar cookie dough according to the package instructions (mix sugar cookie mix with butter, egg, and vanilla extract). Alternatively, use homemade dough if preferred.
• Spread the dough evenly into the prepared pan and press it down gently with your hands or a spatula.
• Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean. Let the cookie cake cool completely in the pan.

Make the Frosting:

• In a medium bowl, beat softened butter and powdered sugar until smooth and creamy.
• Add vanilla extract and 1 tbsp of heavy cream. Mix until smooth and spreadable. If needed, add more cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Crumble the Cookie Cake:

• Once the cookie cake has cooled, crumble it into small pieces using your hands or a fork, creating a cake-like texture.
• In a large bowl, combine the crumbled cookie cake with the frosting, adding 1-2 tbsp of frosting at a time until the mixture is moist but not overly wet. Use just enough frosting to bind the cake crumbs together.

Form the Cake Balls:

• Scoop out tablespoon-sized portions of the cake-frosting mixture and roll into balls. Place them on a parchment-lined baking sheet.Repeat until all the mixture is used up.
• Chill the cake balls in the refrigerator for at least 30 minutes to firm up.

Dip the Cake Balls:

• While the cake balls are chilling, melt the vanilla almond bark in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring between each.
• Dip each cake ball into the melted chocolate, ensuring it is fully coated. Use a fork or spoon to lift the ball out and tap gently on the side of the bowl to remove excess chocolate.
• Place the dipped cake balls back onto the parchment paper and, if desired, sprinkle with colorful sprinkles while the chocolate is still wet.

Let Them Set:

• Allow the cake balls to set at room temperature for 15-30 minutes, or chill in the fridge to speed up the process.Tips:Storage: Keep the cake balls in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.Customization: Use different colored chocolate for dipping to match a theme.These Sugar Cookie Cake Balls are the perfect combination of soft, sugary cake, creamy frosting, and a smooth chocolate coating—easy to make and even easier to eat! Enjoy!

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