Easy Lemon Cookie Truffles Recipes

LEMON COOKIE TRUFFLES

Steps:

• In a food processor, blend lemon sandwich cookies until they are fine crumbs. Add in cream cheese and process again until they are fully combined.
• Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the cookie mixture has been used.
• Place sheet pan in freezer for at least 30 minutes.
• Once the truffles have finished firming up in the freezer, place white chocolate in a microwave safe bowl and heat until melted.
• Roll each truffle in the white chocolate until fully coated and then transfer back to the lined sheet pan. Add decorations like sprinkles before the truffles harden if you are decorating. Repeat with remaining truffles and then freeze until ready to serve.

SOFT AND CHEWY LEMON COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
• Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
• Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

WHITE CHOCOLATE LEMON TRUFFLES

Steps:

• Add the white chocolate chips to a medium mixing bowl. Set aside.
• In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
• Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
• Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
• Scoop 1 to 1 ½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
• Refrigerate the truffles for at least 1 hour before enjoying them.

EASY LEMON COOKIE TRUFFLES

Steps:

• Mix crumbled cookies, marshmallow creme and lemon extract in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
• Melt chocolate directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
• Refrigerate 30 minutes or until chocolate is set. Store in covered container at room temperature up to 5 days.