MENU
  • Pinterest
    62
  • Save
    92
  • Print
    116
  • Facebook
    9
  • Email
    12

Easy Lemon Cookie Truffles

  • Prep 15 min
  • Total 45 min
  • Ingredients 4
  • Servings 24

Lemon cookies are shaped into truffles then dipped in white candy and topped with sprinkles for a darling spring dessert. MORE+ LESS-

Shawn Syphus Shawn Syphus
March 14, 2017

Ingredients

1
roll (16 oz) Pillsbury™ refrigerated sugar cookies
2
tablespoons grated lemon peel and 2 tablespoons lemon juice from 2 lemons
12
oz white candy melts
1
tablespoon yellow candy sprinkles, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Lightly grease cookie sheet, or line with cooking parchment paper.
  • 2
    Break up 1 roll (16 oz) Pillsbury™ refrigerated sugar cookies into large bowl; add 2 tablespoons grated lemon peel and 2 tablespoons lemon juice from 2 lemons. Beat with electric mixer on medium speed until blended. Scoop cookie dough by large tablespoonfuls 2 inches apart on cookie sheet.
  • 3
    Bake 10 to 12 minutes or until edges begin to lightly brown. Cool 5 minutes; shape into balls. Refrigerate balls 10 to 15 minutes.
  • 4
    Melt 12 oz white candy melts as directed on package. Using fork, dip balls into candy melts, tapping excess off. Place balls on cooking parchment paper-lined cookie sheet; top all with 1 tablespoon yellow candy sprinkles, if desired. Let stand until coating hardens, and enjoy!

Expert Tips

Grate the lemon straight into the cookie dough. The oils that come off the lemon peel will add a lot of great lemon flavor!

Don’t overbake the cookies; you’ll want to make sure they’re still soft so you can shape them into balls.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment