Lemon Lime Sugar Cookie Balls – An Easy Summer Snack

I’ve known my husband for over 10 years and for some reason this weekend when I said I was going to make Lemon-Lime Truffles he informed me he doesn’t like lemon desserts….huh??? You’ve got to be kidding me.

So instead of Lemon-Lime Cookie Balls I told him I was making Lime Cookie Balls.

What he doesn’t know…

These were probably one of the easiest desserts I’ve made and didn’t take that long either.

I pulled the original recipe from Sing for Your Supper and kept most everything the same. After trying the original batter I did add one more lime than it called for.

I wanted to make sure you could actually tell it was supposed to be “lime-y”, almost a Key Lime flavor.

Here is what you will need:

  • 1 batch of sugar cookie dough (I used the pre-made Pillsbury cookie roll/tube type thing, left at room temperature)
  • juice of 1 large lemon and 1 large lime (I added one more lime)
  • 1 1/2 blocks cream cheese (12 ounces) at room temperature
  • 1 package white chocolate candy coating
  • colored sprinkles or coarse sugar, for garnish

Directions:

  • Mix the cookie dough with the juice of the lemon and limes.
  • Put the dough in a greased 9×9 pan.
  • Bake at 350 for 30-40 minutes. I know it seems like a long time but it was the perfect amount of time for a fluffy cookie mixture.
  • After you remove it from the oven crumble it into tiny pieces and mix in the cream cheese. I used a stand mixer but I’m sure you can do the same thing with a hand mixer.
  • After you have the mixture together it is super easy to roll out and place on a pan with wax paper. I should have made my balls a little bit smaller to fit into the truffle cups. The size I made was a bit too small for cupcake liners but I wasn’t happy with how they fit in the smaller cups. I left the rolled balls in the fridge while melting the chocolate in a double boiler.

I’ve never been able to make my candy coating smooth, that’s something I am still working on. I did make it a bit thinner with vegetable oil but I would probably thin it down a little bit more on my next batch.

I wish I would have sprinkled them with green sugar but after digging through my baking supplies I had yellow, blue or red.

I went with yellow.

Make sure that as you are dipping the chocolate you start to sprinkle your toppings. The chocolate hardens quickly and by the time I had most of my cookies done the ones I started with would no longer take the sprinkles.

It’s all a learning experience. 😉

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