Prepare Your Workspace
Line a cookie sheet with parchment paper or tin foil. This will prevent sticking and simplify cleanup.

Crush the Sugar Cookies
Place the sugar cookies into a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, put the cookies in a Ziploc bag and crush them with a heavy object, such as a meat pounder. Aim for a smooth, crumbly consistency.

Combine Ingredients
In a mixing bowl, combine the crushed sugar cookies with softened cream cheese. Mix thoroughly with a spoon, and then use your hands to ensure the mixture forms a uniform dough.

Shape the Truffles
Scoop about 1 tablespoon of the mixture and roll it into a ball. Place the truffle balls on the prepared cookie sheet. Repeat until all the dough is used.

Chill the Truffles
Put the truffles in the freezer for 10 minutes to firm up, making them easier to coat.

Melt the Coating
Microwave the vanilla-flavored melting wafers in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring each time, until the wafers are fully melted and smooth.

Dip the Truffles
Use a plastic fork with the two middle prongs removed to dip the truffles. Coat each truffle completely, tap the fork on the bowl’s edge to remove excess coating, and place the truffle back onto the cookie sheet. Use a toothpick to gently slide the coated truffle off the fork.

Decorate
Drizzle extra melted wafers over the truffles using a Ziploc bag with a small corner cut off. Immediately sprinkle red and green sprinkles on top while the coating is still wet.