Easy Christmas Desserts

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cut the sugar cookie dough into small pieces and roll them into 1-inch balls. Place them on the prepared baking sheet, leaving space between each cookie.

3. Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden brown. Remove from the oven and let them cool completely on a wire rack.

4. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth and melted.

5. Dip each cooled cookie halfway into the melted white chocolate and place them back on the parchment paper-lined baking sheet.

6. Sprinkle the crushed candy canes over the white chocolate-dipped cookies and add festive sprinkles for extra flair. Let the cookies set at room temperature until the chocolate hardens.

7. In a small saucepan, heat the heavy cream over low heat until it simmers. Remove from heat and pour over the semisweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.

8. Dip the cookies into the chocolate ganache, using a fork to coat them evenly. Allow any excess chocolate to drip off before placing them back on the baking sheet.

9. While the chocolate is still wet, sprinkle your chosen toppings over the cookies. Get creative with chopped nuts, dried fruit, or coconut flakes for added texture and flavor.

10. Let the cookies set at room temperature or place them in the refrigerator for faster chilling. Once the chocolate has hardened, store the cookies in an airtight container until ready to serve.