Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, combine the sugar cookie mix, egg, vegetable oil, and water. Mix until well combined and a dough forms.
• Scoop rounded tablespoons of dough and roll into balls. Place on the prepared baking sheets.
• Bake for 8-10 minutes, or until lightly golden brown around the edges. Do not overbake.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Once the cookies are completely cooled, crumble them into a large bowl.
• Add the vanilla frosting to the crumbled cookies. Mix with your hands or a spoon until a thick dough forms and is easy to roll.
• Roll the dough mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
• Refrigerate the truffle balls for at least 30 minutes to firm up.
• Melt the white chocolate chips with shortening (if using) in a microwave-safe bowl, stirring every 30 seconds until smooth. Alternatively, use a double boiler.
• Dip each chilled truffle ball into the melted white chocolate, ensuring it is fully coated. Let excess chocolate drip off.
• Place the coated truffles back on the parchment-lined baking sheet. Immediately add sprinkles before the chocolate sets.
• Let the truffles sit at room temperature or refrigerate briefly until the chocolate coating is firm.