In a blender, grind the sugar cookies into fine crumbs.
Mix in cream cheese to form a dough-like consistency. Add milk if necessary. Optionally fold in sprinkles.
Form the mixture into 16-18 balls and freeze for 10-15 minutes.
Melt white chocolate in a separate bowl.
Dip each ball in the melted chocolate, remove excess, and place back on the tray. Sprinkle swiftly.
Continue with all truffles, reheating chocolate as needed. Store in an airtight container for up to 4 days.
