It doesn’t have to be your birthday to celebrate with some sprinkles! These Sugar Cookie Funfetti Truffles are perfect for snacking any day of the week.
Whenever you’re down, bust out the sprinkles and you’re bound to feel better. Case in point: these Sugar Cookie Funfetti Truffles.
Truth be told, I’ve been feeling a bit… down lately. We all have those days, but with the baby coming and realizing everything that we need to do before she gets here, I’ve been feeling more than just a little bit overwhelmed. Totally normal, right? Our free time (which we don’t have a lot of) has consisted of getting new carpet, painting the walls, and trying to get her nursery in tip-top shape. Combine that with a 24/7 blog hustle, a pretty giant side project and trying to hit the gym at least 3 days a week, you could say my tank is almost on empty. The good news is, the side project is about to wrap up and I’ll have more free time to catch up on blog things and prepare for the arrival of our little one. It’s still so hard to believe that in 10 short weeks we will be a family of three. I can’t wait!
In an attempt to pick myself up out of this “woe is me” rut, I was determined to make something sweet and fun that involved sprinkles. I think I succeeded. The great thing about these truffles is that you probably have everything you need to make them already. If you’ve been having a serious sweet tooth like me, these will definitely sort that out in a hurry. In fact, I commend you if you can eat more than one.
Have a go at my Small Batch Sugar Cookie Bars with Cherry Cream Cheese Frosting!
- 8 tablespoons butter, room temperature
- 1½ cups sugar cookie mix
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 teaspoons vanilla extract
- ⅓ cup rainbow sprinkles
- 16 oz white almond bark
- 2 teaspoons shortening
- rainbow sprinkles or nonpareils for topping
- In the bowl of a stand mixer, combine butter, sugar cookie mix, sugar, flour and vanilla extract. Blend until a uniform dough forms and there are no lumps left. Remove the bowl from mixer and stir in rainbow sprinkles. Roll dough into 1-inch balls and place on a baking sheet covered with parchment or wax paper. Place the dough balls in the freezer for 10 minutes.
- While dough is chilling, melt almond bark in a double boiler, or in the microwave in 30-second increments, stirring each time. Once completely melted, stir in shortening until smooth. Dip truffle balls in melted almond bark using toothpicks. Return to parchment paper and sprinkle the tops with additional sprinkles or rainbow nonpareils. Let the truffles harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week.