My Husband Doesn’t Like Lemon Desserts

I’ve known my husband for 6 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 Truffles I told him I was making Lime Truffles. 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


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 truffles done the ones I started with would no longer take the sprinkles. It’s all a learning experience. 😉

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