Sugar Cookie Cake Balls
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Fun and festive Sugar Cookie Cake Balls with creamy frosting and a chocolate coating—perfect for brightening up any celebration!
Looking for a show-stopping dessert that’s as fun to make as it is to eat? These Sugar Cookie Cake Balls are the perfect treat to brighten up any occasion. Ideal for festive parties, cozy family gatherings, or satisfying your sweet tooth, these bite-sized delights are guaranteed to impress. With a tender sugar cookie base, creamy homemade frosting, and a satisfying chocolate coating, every bite is packed with flavor and a delightful crunch of sprinkles if you choose to decorate.
What’s even better? This recipe is simple enough for novice bakers yet versatile for those who love to get creative in the kitchen. From using colorful almond bark to match a party theme to experimenting with sprinkles for a personalized touch, these cake balls are endlessly customizable. Plus, they’re easy to make ahead, making them a stress-free addition to your dessert table. Let’s get baking!
What You’ll Need to Make Sugar Cookie Cake Balls
Ingredients
For the Sugar Cookie Cake
- packaged sugar cookie mix (or homemade dough, if preferred)
- unsalted butter
- egg
- vanilla extract
For the Frosting
- unsalted butter
- powdered sugar
- vanilla extract
- heavy cream (or milk)
For Dipping
- vanilla almond bark
- colorful sprinkles (optional, for decoration)
How to Make Sugar Cookie Cake Balls
To Start, prepare the Sugar Cookie Cake. First, preheat the oven to 350°F (175°C) and rease 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). You can use homemake sugar cookie dough in place of the package if you prefer.
Pour our the dough into the prepared pan.
Spread the dough evenly into the 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.
Next, make the frosting! In a medium bowl, beat softened butter and powdered sugar with a hand mixer 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.
Now for the fun part! You get to 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.
To form the cake balls, using a cookie scoop or a tablespoon measuring spoon, 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.
While the cake balls are chilling, melt the vanilla almond bark in a heatproof bowl.
You can do this over a double boiler or the microwave in 20-second intervals, stirring between each.
When the almond bark is fully melted and totally smooth you are ready to start dipping!
Dip each chilled 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.
Allow the cake balls to set at room temperature for 15-30 minutes, or chill in the fridge to speed up the process.
Keep the cake balls in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
Use different colored decorations or 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!
Ideas for fun ways to serve Sugar Cookie Cake Balls
- Decorative Platter
Arrange them on a beautiful platter or tiered tray with contrasting colors to make them pop. Add sprigs of greenery or edible glitter for a festive touch. - Cake Ball Pops
Insert sticks into the cake balls to turn them into cake pops, and serve them upright in a decorated foam block or small vase filled with sugar for stability. - Individual Wrappings
Wrap each cake ball in clear cellophane with ribbons for a grab-and-go option, perfect for parties or as favors. - In Mini Cupcake Liners
Place them in colorful mini cupcake liners to keep them neat and easy to serve. - On a Dessert Board
Include them on a dessert charcuterie board alongside cookies, fruit, and candies for an impressive spread. - Drizzle and Decorate
Add some variety by drizzling some with white or colored chocolate or sprinkling them with crushed nuts, coconut flakes, or festive sprinkles before serving. - As Cake Toppers
Use them as edible decorations on top of a larger cake or cupcakes for a unique and coordinated look. - On Skewers
Skewer a few cake balls with fresh fruit or marshmallows for a fun and elegant serving idea.
More Sugar Cookie Recipes You’ll Love
- Christmas Cutout Cookies
- Stifflemier’s Melt-in-Your-Mouth Sugar Cookies
- Chewy Sugar Cookies
- Italian Sugar Cookies
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 8x8-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!
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!
- 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!
