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    14

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

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  • 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

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