Sugar Cookie Truffles Sweet Twist (Print Version)
# Ingredients:
→ Dough Base
01 -
125 grams all-purpose flour
02 -
113 grams unsalted butter, softened
03 -
100 grams granulated sugar
04 -
60 grams powdered sugar
05 -
30 milliliters milk
06 -
5 milliliters vanilla extract
07 -
2.5 milliliters almond extract (optional)
08 -
1.25 grams salt
→ Coating and Finish
09 -
135 grams white chocolate chips
10 -
35 grams rainbow sprinkles
# Instructions:
01 -
In a mixing bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy.
02 -
Add the milk, vanilla extract, and almond extract if using. Mix thoroughly until fully combined.
03 -
Gradually add the all-purpose flour and salt to the wet mixture, mixing until a cohesive, soft dough forms.
04 -
Wrap the dough in plastic film and refrigerate for 30 minutes until firm.
05 -
Portion out the dough and roll into 2.5-centimeter balls. Arrange on a parchment-lined baking sheet.
06 -
Place white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
07 -
Using a fork or toothpick, dip each dough ball into the melted white chocolate, allowing excess to drip off. Roll the coated truffle in rainbow sprinkles and return to the lined tray.
08 -
Let the truffles stand at room temperature or refrigerate for approximately 15 minutes, until the chocolate coating has fully set.
# Notes:
01 -
If flour safety is a concern, toast the flour in the oven at 170°C for 5 minutes and allow to cool before use.