Sugar Cookie Truffles

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🎼”It’s beginning to look a lot like Christmas, everywhere we go. Take a look at the five and ten glistening once again, with candy cane and silver lanes aglow.”🎼

Just driving down the road feels different this time of year. The Christmas lights on houses, cold air that fogs up the car and kids bundled in coats even for a little trip to the store. 

One of my favorite past-times in December is making cookies with my family. Easy cookies are best, but my 9 year-old loves a baking challenge. This year we experimented with cookie dough truffles. I was really excited to make these. One, because they are simple enough my two-year old can help. Two, they look absolutely beautiful when done!

Finding the right chocolate to melt over is difficult. I avoid dairy and that has made my love for chocolate a conundrum. I recently discovered Pascha Chocolate, a completely organic dairy free chocolate company committed to fair trade. They use rice milk to ensure being nut free as well. Anyone who has struggled with food intolerances or allergies NEEDS to try Pascha. I am so in love with their level of quality and flavors!

The first step to sugar cookie truffles is making the cookie dough. I used my sugar cookie recipe because it’s gluten free and can be done with white sugar or honey. Omit the eggs in the recipe and use 1/4 coconut oil or butter to replace it. Refrigerate the dough for 30 minutes to an hour.

Prepare a clean surface with a cookie sheet and wax paper. Using your hands (wash them first) roll the dough into balls roughly the size of bouncy ball. Or truffle size if you’ve ever eaten a truffle.

Freeze the truffles for 20 minutes – 40 minutes. They should be firm enough you can pick them up without being sticky.

In a microwave safe glass bowl, melt 1 Pascha chocolate bar. I used the white chocolate. This is a process that takes checking on the chocolate a lot. You don’t want it to burn! I melted mine for 15 seconds, stirred it and then another 15 seconds.

Using a spoon, drizzle the chocolate on the truffles in thin wisps. This part is my favorite! They look incredible, and literally take seconds to do. Now refrigerate them or freeze them for another 20 minutes.

Serve immediately or store cold until ready to serve.

These are great for the next holiday party or just an evening at home watching the Polar Express❄

Want To Try Pascha Chocolate?

This week we are hosting a giveaway with Pascha Chocolate on Instagram. Enter for you chance to win 5 chocolate bars!

Sugar Cookie Truffles

Ingredients

Instructions

  1. Prepare the cookie dough as directed, omitting the eggs. Add in the egg substitute of either 1/4 cup coconut oil or 1/4 cup butter.
  2. Once the dough is mixed, refrigerate for 30 minutes.
  3. Prepare a cookie sheet with wax paper.
  4. Roll out balls in the palm of your hand and arrange them on the cookie sheet.
  5. Place the balls into the freezer for 20 minutes.
  6. Melt the chocolate in a microwave safe bowl. No more than 15 seconds at a time. Watch carefully to make sure it doesn't burn. Stir it each time.
  7. Using a spoon, drizzle the chocolate onto the cookie dough balls.
  8. Pop them back into the freezer for another 20 minutes.
  9. Serve immediately, or store in the refrigerator until ready to eat.
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