Description
Bright, zesty lemon truffles with a creamy butter and cream cheese base. Roll in powdered sugar, white chocolate, coconut, or nuts for a perfect make-ahead treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- 4 cups powdered sugar, plus more for dusting
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional coatings: white chocolate, shredded coconut, chopped nuts, sprinkles
Instructions
- Cream Together Butter and Cream Cheese: In a large bowl, using an electric mixer, cream together the softened butter and cream cheese until light and fluffy (3-5 minutes). Scrape down the sides of the bowl.
- Gradually Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Once all the powdered sugar is incorporated, increase the speed to medium and beat for another 2-3 minutes until smooth.
- Incorporate Lemon Juice, Zest, Vanilla, and Salt: Add the lemon juice, lemon zest, vanilla extract, and salt to the mixture. Mix on low speed until thoroughly combined.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight.
- Prepare Your Work Station: Line a baking sheet with parchment paper. Have a small bowl of extra powdered sugar ready for dusting. Prepare any coatings you plan to use in separate bowls.
- Scoop and Roll: Remove the chilled dough from the refrigerator. Using a small cookie scoop or a spoon, scoop out portions of the dough (about 1 tablespoon per truffle). Roll each portion between your palms to form a smooth ball. If the dough is still a bit sticky, lightly dust your hands with powdered sugar.
- Place on Baking Sheet: Place the rolled truffles onto the prepared baking sheet, leaving a little space between each one.
- Chill Again (Optional but Recommended): For best results, chill the formed truffles in the refrigerator for another 30 minutes before coating.
- Coating (Optional):
- White Chocolate: Melt white chocolate in 30-second intervals in the microwave, stirring after each interval, until smooth. Dip each truffle into the melted white chocolate, tap off excess, and immediately sprinkle with desired toppings. Place on parchment paper and chill for 15-20 minutes to set.
- Shredded Coconut/Chopped Nuts: Roll each truffle in shredded coconut or chopped nuts, pressing gently to adhere. Place on parchment paper. Chill briefly if desired.
- Powdered Sugar: Roll each truffle in powdered sugar, ensuring it’s completely coated. Place on parchment paper. Chill briefly if desired.
- Storing: Store in an airtight container in the refrigerator for up to 1 week. Can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the dough.
- Chilling the dough is crucial for easy rolling.
- Adjust sweetness to taste by reducing the amount of powdered sugar slightly.
- Experiment with different coatings.
- These truffles can be made ahead of time.
- If the dough is too sticky, chill it longer.
- If the chocolate seizes up, start over with fresh chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes