Best Easy Lemon Cookie Truffles Recipes

Easy Lemon Cookie Truffles image

Provided by McCormick Kitchens

Categories Dessert

Time 20m

Yield 18 serving(s)

Number Of Ingredients 4

4 cups crumbled sugar cookies
1 1/2 cups marshmallow creme
1/2 teaspoon McCormick® Pure Lemon Extract
12 ounces white chocolate, chopped

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.

Nutrition Facts : Calories 162.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 4, Sodium 32.1, Carbohydrate 26.1, Fiber 0.1, Sugar 20, Protein 1.3

Easy Lemon Cookie Truffles image

Provided by @MakeItYours

Number Of Ingredients 4

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:

Heat oven to 350°F. Lightly grease cookie sheet, or line with cooking parchment paper.
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.
Bake 10 to 12 minutes or until edges begin to lightly brown. Cool 5 minutes; shape into balls. Refrigerate balls 10 to 15 minutes.
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!