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:
Sponsored
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!