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Line a cookie sheet with parchment paper and set aside.
Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.2
Shape cookies into balls about 1-inch to 1 ½-inches in diameter. Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes.
While the truffles freeze, melt white chocolate in a medium bowl according to instructions. See notes below for tips on melting chocolate.3
Remove the cookie truffles from refrigerator. Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining truffles. Store in an airtight container in the fridge for up to a week or in the freezer for up to one month.4