I am so excited that spring is almost here! Its my favorite season, it starts to warm up but its not too hot yet hear in Vegas. I also love the colors spring brings with pinks, purples, greens, yellows. All bright and beautiful! These Sugar Cookie Truffles have had my number lately and they are so cute and perfect for spring.
They are made form soft and chewy sugar cookies mixed with cream cheese and then dipped in pink candy melts found here
Sugar Cookie Truffles are so fun to make for spring events like baby showers or bridal showers. They are light and airy but still soft and chewy.
I had some leftover Pillsbury sugar cookie dough in the fridge the other day and decided to whip these up. My kids LOVED them! I was planning on taking a couple to friends but there ended up not being enough left once my family got to them. This was fun to make with the boys as well. My oldest is always helping me in the kitchen and his favorite is to help dip it in the chocolate aka eat the chocolate hehe.
- 12 sugar cookies (made with pillsbury dough)
- 3-4 tbls cream cheese
- 2 C pink candy melts
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First bake your cookies and let cool completely.
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Place cookies in a food processor and blend it up until you have fine crumbs.
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Stir in your cream cheese until you like the texture and taste. It needs to be able to hold the shape of a ball.
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Roll into balls and place on baking sheet thats lined with parchment paper. Place in refrigerator for about 30 minutes.
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Melt chocolate and pull your truffles out. Dip one by one with a fork and tap on the side of bowl to get the access chocolate off. Place back on parchment paper.
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Immediately place sprinkle on top and refrigerate until ready to serve.
sincerely, 
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