Edible Sugar Cookie Dough Truffles

Sweet and soft edible sugar cookie dough made with Rodelle’s vanilla extract and vanilla paste is enveloped with a layer of white chocolate studded with vanilla beans. Each truffle is chilled and then drizzled with white chocolate to seal the deal. These edible sugar cookie dough truffles are a perfect blank canvas to add sprinkles or edible glitter on top.

  • Easy
  • 30 mins
  • 20 servings
Overhead shot of Edible Sugar Cookie Dough Truffles in a bowl with a spoon
Edible Sugar Cookie Dough Truffles in a bowl with a spoon Overhead shot of Edible Sugar Cookie Dough Truffles in a bowl with a spoon Edible Sugar Cookie Dough Truffles in a bowl with a bite taken out Overhead shot of Edible Sugar Cookie Dough Truffles on a cookie sheet with white chocolate drizzle
Ingredients

For the truffles

  • 1 cup all-purpose flour (135.5 g)
  • ¼ tsp pink salt (2 g)
  • ½ cup salted butter, melted (113 g)
  • 5 ½ tbsp granulated sugar (79 g)
  • 1 tsp Rodelle Vanilla Extract (5 ml)
  • 2 tsp Rodelle Vanilla Paste (10 ml)

For the white chocolate glaze

  • ¾ cup white chocolate chips (132 g)
  • 1 tbsp coconut oil (10 g)
  • ¼ Rodelle Vanilla Bean (0.25 g)
Uses
Occasions
Directions
  1. Place the flour into a microwave-safe bowl—heat flour for 1 minute in the microwave. Use a thermometer to ensure the flour reaches 160 F. Allow the flour to cool slightly.*
  2. Next, add in the butter, sugar, and both extracts. Stir well to combine.
  3. Use a teaspoon-sized cookie scoop to portion the dough into 20 rounds onto a parchment-lined baking sheet. Roll each in your hand until round. Chill for 25-30 minutes.
  4. In the meantime, combine the ingredients for the white chocolate glaze. Heat the mixture in the microwave in 30-second increments stirring after each heating until melted.
  5. Remove the truffles from the fridge and give each one a roll before dunking into the melted white chocolate. Use a fork to lower the truffle into the chocolate and a spoon to coat the chocolate over the truffle.
  6. Keeping the truffle on the fork, slowly raise the truffle out of the melted chocolate and tap off any excess. Return the truffle to the parchment-lined baking sheet. Repeat with all the truffles. Chill the truffles for a few minutes until the coating is hardened.
  7. Drizzle each truffle with the remaining chocolate. Chill again until firm. Enjoy immediately.

Tip

  • Since the dough is soft, the truffles tend to flatten slightly before chilling. We suggest you roll the truffles again right before dipping truffles into the melted white chocolate for the roundest truffle.
  • Note: since all flour is different, you may want to find a commercially heat-treated flour to ensure a scientifically-verified kill-step has been included and your flour is safe to eat. There is still a slight risk in at-home heat treatment as flour is a raw food and the introduction of other ingredients can increase risk.

Note: this recipe was prepared for Rodelle by Amanda at @frommetovuu.