No doubt you’ve heard of cake balls, and Oreo truffles, and cookie dough truffles; and most likely, you’ve even made your own cake balls, Oreo truffles, etc. I know I’ve definitely made my fair share of all kinds. And that’s exactly what these are- more ‘dessert balls’. But these are oh-so much better than the run-of-the-mill Oreo truffles or cake balls! You all know how Oreo truffles work- crushed up Oreos, cream cheese and chocolate coating. These are essentially the same thing, except made with freshly baked sugar cookies and the zest and juice of lemon and lime. I must say….pretty darn tasty. These taste like key lime pie- they’re super tart, chewy and insanely rich. As soon as my hubby got home from work, I immediately shoved one into his mouth and his exact response was, “oh my gosh, these are AWESOME!!!” My family was inclined to agree- since there were so many, my grandmother took them to my aunt and uncle’s house where they were quickly devoured (so I’m told). They even passed the test of all tests- my cousin Ethan loved them. If Ethan loved them- they’ve got to be good! I have big plans to try these in all kinds of flavors- strawberry, peach, maybe even apricot. But for now, the lemon-lime is the flavor of choice!

Lemon-Lime Sugar Cookie Truffles

1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!)
zest and juice of 1 large lemon and 1 large 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

Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely.

When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

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133 Comments »

  1. awesome – can’t wait to try these!

    [Reply]

    Comment by Hayley — July 6, 2010 @ 1:39 PM

  2. I’m so going to get the ingredients to make these tonight!

    [Reply]

    Comment by Sam — July 6, 2010 @ 1:56 PM

  3. What a delicious idea!

    [Reply]

    Comment by Kelsey — July 6, 2010 @ 2:05 PM

  4. These look fabulous! I have already decided that cookie dough truffle and cake balls are going to be my go-to Christmas gift this year :)

    [Reply]

    Comment by Evan@swEEts — July 6, 2010 @ 3:32 PM

  5. Oh I have been wanting a new lemon-lime dessert! Summer just calls for the light and refreshing taste of citrus, don’t you think? Thanks for a recipe that is bound to be a surefire hit!

    [Reply]

    Comment by Margo — July 6, 2010 @ 3:55 PM

  6. These look amazing. I love that they are sugar cookies. I have yet to try cake balls or oreo truffles, but these just might make me do it!!

    [Reply]

    Comment by Jade — July 6, 2010 @ 4:03 PM

  7. Whoa! These look amazing. I like the pictures too!

    [Reply]

    Comment by Noelle — July 6, 2010 @ 4:24 PM

  8. Jade- you should definitely try the Oreo truffles (well, and these too!); they’re pretty hard to beat!

    -Amy

    [Reply]

    Comment by amy — July 6, 2010 @ 6:09 PM

  9. [...] Sing For Your Supper » Lemon-Lime Sugar Cookie Truffles… [...]

    Pingback by Lemon Detox Diet Recipe | Home Detox Natural — July 6, 2010 @ 7:17 PM

  10. oh yum! I have yet to make ANY form of truffle but it’s on my list. These are such a great variation!

    [Reply]

    Comment by Natalie (The Sweets Life) — July 7, 2010 @ 9:51 AM

  11. Mmm, they sound so fresh and delicious. I bet they’d make a nice after dinner treat.

    [Reply]

    Comment by Amanda — July 7, 2010 @ 12:13 PM

  12. What a GREAT idea! These look so good, definitely going to make them once this heat wave is over and I can use my oven again!

    [Reply]

    Comment by Melissa — July 7, 2010 @ 4:13 PM

  13. What a fantastic idea! I can’t wait to try these!!

    [Reply]

    Comment by themilkmanswife — July 7, 2010 @ 5:25 PM

  14. I am so making these. I cannot wait.

    [Reply]

    Comment by Jen — July 7, 2010 @ 6:53 PM

  15. Ooohhh…these sound yummy! I wonder how they would taste with other flavors, say, pineapple…

    [Reply]

    Comment by Arena @ {thenerdswife} — July 7, 2010 @ 7:23 PM

  16. My friend makes the Oreo version of these (we call them “Trailer Trash Truffles”) at Christmas. I’m thinking that this will be my summer version…yum-o!

    [Reply]

    Rebecca Reply:

    Rosey,
    Could you please post how you make Trailer Trash Truffles?

    [Reply]

    MamaB Reply:

    1 package of oreos crushed
    1 package a cream cheese softened
    And for the topping you can use 16oz Baker’s Chocolate (Semi Sweet), almond bark, and even just white chocolate chips.

    I used chocolate and it was REALLLLLY chocolatey. Almost too much and I am a chocoholic. So some people use white chocolate and then drizzle regular chocolate across the top.

    You make it the same was as this recipe. Just mix the cookie crumbs with the cream cheese and then refrigerate it for at least an hour. Then you roll it into the melted chocolate and put on wax paper. Voila! :)

    [Reply]

    MamaB Reply:

    I should have said roll it into balls before refrigerating. :)

    Comment by Rosey — July 8, 2010 @ 12:20 AM

  17. Oh goodness – these look amazing!!! I could eat like 10 of these right now.

    [Reply]

    Comment by Eliana — July 9, 2010 @ 10:32 AM

  18. Lemon Lime Sugar Cookies Recipe – Sweet and Bursting With Citrus Flavor

    Made with the juice and zest of fresh fruit

    Enjoy the video recipe in HD at

    http://www.youtube.com/watch?v=U-5ywpmsY5g

    [Reply]

    Comment by Divine Chef — August 7, 2010 @ 1:08 AM

  19. I really want to make these!
    Can I use white chocolate chip in place of white chocolate candy coating?

    Thanks for the post!

    [Reply]

    Comment by Adelina — December 15, 2010 @ 3:46 PM

  20. I made these over the weekend for a birthday celebration-they were a big hit! Everyone loved them. I used white chips because that is what I had in the pantry-they worked just fine. Thank you for this wonderful recipe!

    [Reply]

    Comment by Lisa — January 24, 2011 @ 8:35 AM

  21. You’re so welcome, Lisa! I’m so happy everyone enjoyed them!

    [Reply]

    Comment by amy — January 24, 2011 @ 10:39 AM

  22. I’m curious, how many truffles does this batch yield? I gotta make 80 of them for party favors and I think it’s what I’m looking for! Would you pair them with dark chocolate instead of white for the coating??

    [Reply]

    amy Reply:

    Laurie, I would go ahead and plan on making at least 4 batches if you need 80- I can’t exactly remember, but I believe I got around 20 truffles out of one batch. The coating is totally up to you- if you’d prefer dark chocolate, go for it! You could always do half and half, as well. Hope you enjoy!

    [Reply]

    Laurie T Reply:

    Hi! Thank yo so much for a quick reply. That sounds about right. And good idea on doing half n half, gives each guest a choice!

    [Reply]

    Comment by Laurie T — March 28, 2011 @ 10:11 AM

  23. i love key lime cant waite to try them

    [Reply]

    Comment by brenda — November 3, 2011 @ 12:05 PM

  24. these look divine, they will sit on our christmas table!

    [Reply]

    Comment by jean daigle — November 10, 2011 @ 1:01 AM

  25. Why don’t you use golden Oreos? These look awesome btw.

    [Reply]

    amy Reply:

    You can if you want, I guess. I prefer the chewiness of the sugar cookies though.

    [Reply]

    Comment by Anna — November 15, 2011 @ 8:27 PM

  26. Does anyone know if these would freeze? I am thinking these might be good to make for a wedding reception but would need to make them ahead of time.

    [Reply]

    amy Reply:

    Yes they do!

    [Reply]

    Becky Reply:

    I too am doing baking for a wedding and due to the large quantity (100 guests) and my schedule, I would need to make/freeze 2-3 weeks ahead of time. Would this be okay to do?

    [Reply]

    amy Reply:

    Definitely! I’ve done it before and it worked great.

    Comment by Lynne — November 19, 2011 @ 12:56 PM

  27. Does anyone know how much chocolate coating they used? Will one package make two batches?

    [Reply]

    amy Reply:

    I would go ahead and get two packages.

    [Reply]

    Comment by Kyla — November 21, 2011 @ 12:52 PM

  28. These look so tempting! I must try them!

    [Reply]

    Comment by Miss @ Miss in the Kitchen — November 26, 2011 @ 10:52 PM

  29. Looks Yummy! Can’t wait to try these.

    [Reply]

    Comment by Laura — November 27, 2011 @ 7:33 AM

  30. These are going to be made tomorrow!! so very easy and sooo TEMPTING!!!

    [Reply]

    Comment by sherri — November 28, 2011 @ 11:35 PM

  31. Delicious! Just made me some! I love key lime pie, and these taste exactly like it just SO much easier =)

    [Reply]

    Comment by Jessica — December 11, 2011 @ 8:19 PM

  32. These look delicious!! I am so excited to try these. Thanks so much

    [Reply]

    Comment by Crystal — December 18, 2011 @ 2:19 PM

  33. Oh my these look amazing. I love anything sweet sour, so these look like they would be right up my alley.

    [Reply]

    Comment by Shirley from Funchkins — January 26, 2012 @ 8:10 AM

  34. [...] over for the game. I didn’t really clean, I cooked. We had hot wings and curly fries and cookie balls on the menu. None of that is terribly difficult to make but the timing is tough and I didn’t [...]

    Pingback by A Vintage(ish) Tablescape « The Button Casa — February 7, 2012 @ 2:01 AM

  35. [...] can find the fantastic recipe on Sing For Your Supper   Share this:DiggRedditStumbleUpon Filed Under: All House & Home, Discoveries, [...]

    Pingback by Lemon Lime Sugar Truffle Cookies — February 8, 2012 @ 2:34 AM

  36. [...] over for the game. I didn’t really clean, I cooked. We had hot wings and curly fries and cookie balls on the menu. None of that is terribly difficult to make but the timing is tough and I didn’t [...]

    Pingback by A Vintage(ish) Tablescape | The Button Casa — February 14, 2012 @ 5:32 PM

  37. I live where I don’t have access to store bought cookie dough mix. Can you tell me approximately how many cookies your package makes so that I can adjust my recipe accordingly? Can’t wait to try these. I’m going to tint them green for St. Paddy’s Day.

    [Reply]

    amy Reply:

    You’ll need around 2 dozen cookies. Enjoy!! :)

    [Reply]

    Comment by Renee — March 12, 2012 @ 8:54 AM

  38. My mom use to make sugar cookies and add a box of lime jello (or other flavors) to the dough and bake them. They were to die for and so flavorful. Bet you could do that with all of the other stuff. Just a little easier than squezzing fruit. I use sugar free jello.

    [Reply]

    Comment by tonya — March 14, 2012 @ 8:57 PM

  39. If these are ‘key-lime ‘ bites…then why couldn’t one use key lime juice in the recipe???

    [Reply]

    amy Reply:

    They’re not key lime bites. They’re Lemon-Lime Sugar Cookie Truffles.

    [Reply]

    Brianna Reply:

    She probably asked because they are going around Pinterest as “Key-Lime Sugar Cookie Cake Balls.”

    [Reply]

    amy Reply:

    Yes, I know. I’m not sure how that got started.

    Comment by Pam — March 27, 2012 @ 8:17 PM

  40. I can’t imagine what these taste like – I know what truffles taste like, and it’s not cream cheese. I’ve never had a cake ball.

    [Reply]

    Comment by Nancy — March 29, 2012 @ 2:58 PM

  41. has anyone tryed to make these strawberry? i am going to make these but would love another version to add!

    [Reply]

    amy Reply:

    You can. Just mix in a little strawberry purée with the cookie dough before baking.

    [Reply]

    rachael Reply:

    thanks you are awesome! i just made these and they are soooooo delicious!! i am making the strawberry version tomarrow!!

    [Reply]

    Comment by rachael — March 30, 2012 @ 1:39 PM

  42. a quick question. Do you ONLY add the lime and lemon juice or are they IN ADDITION to whatever the package calls for?

    Thanks.

    Want to make them for Easter so need to get crackin’

    [Reply]

    amy Reply:

    If you’re using a cookie dough mix, the lemon and lime juice is in addition to whatever the package calls for.

    [Reply]

    Comment by Rebecca — April 1, 2012 @ 12:16 PM

  43. Im also making these for Easter and my sons baptism. How much zest do you use? I’ve never done the zest in Anything before. Thanks

    [Reply]

    Comment by Kari — April 3, 2012 @ 2:07 PM

  44. I am making these for my sister.. so I want to get them right.. I went to buy the cookie mix and they only come in a 3 dozen pack.. do you think I should not double the recipe but treat it as 1 and a 1/2?

    [Reply]

    Comment by Jenelle — April 3, 2012 @ 9:39 PM

  45. Awesome recipe – just finished making them for Easter – I took it up a notch and added some graham cracker crumbs when mixing the cream cheese with the crumbled cookies – tastes just like tiny lemon-lime cheesecake bites of heaven. I also sprinkled some graham cracker crumbs on top after coating them with chocolate. Thank you for a wonderful recipe!!!!

    [Reply]

    Comment by Donna — April 7, 2012 @ 2:32 PM

  46. going to make these with my son but we are going to put just lime in them. to make it keylime truffles

    [Reply]

    Comment by jennie — April 8, 2012 @ 9:14 PM

  47. just wanted to say thanks for a great recipe. i just made 2 batches for my daughters baptism. they look and taste great!

    [Reply]

    Comment by ginette — April 13, 2012 @ 6:36 PM

  48. These sound soo yummy and EASY to do!

    [Reply]

    Comment by Starkeeper — April 15, 2012 @ 9:07 AM

  49. Is it 1 and a half 12oz blocks of cream cheese total of 18 oz of cream cheese or is it a total of 12oz cream cheese

    [Reply]

    amy Reply:

    12 ounces total.

    [Reply]

    Lori Reply:

    Thank you So much!!!!

    [Reply]

    Comment by Lori — April 24, 2012 @ 1:00 PM

  50. I sprinkled these with Graham Cracker crumbs. Like mini-Key Lime pies :)

    [Reply]

    Comment by Lisa — April 28, 2012 @ 2:08 PM

  51. If you used orange juice and orange zest do you think with the cream cheese these would taste like a dreamcycle??

    [Reply]

    amy Reply:

    That would be awesome! Go for it!

    [Reply]

    Comment by Kelly — May 3, 2012 @ 8:57 PM

  52. I just have to say that having eaten some of the cookie dough (I know, I know, raw eggs and all that), it tastes like these would make fabulous plain old lemon/lime cookies!

    [Reply]

    Comment by MamaB — May 10, 2012 @ 6:43 PM

  53. Definitely on my list of things to try for my next catering jib.

    [Reply]

    Comment by Rosemaryandthegoat — May 12, 2012 @ 2:58 PM

  54. How many does this recipe make?

    [Reply]

    amy Reply:

    20-30

    [Reply]

    Comment by Kathy Winders — May 23, 2012 @ 12:50 AM

  55. [...] singforyoursupperblog.com via Chandalee on [...]

    Pingback by Lemon-Lime Sugar Cookie Truffles | Fussy Food Reviewer — May 25, 2012 @ 3:29 PM

  56. Can these be made into cake pops without falling off the stick????

    [Reply]

    amy Reply:

    Yes

    [Reply]

    Comment by DIANE PASKAN — June 3, 2012 @ 5:34 PM

  57. Can you freeze these?

    [Reply]

    Comment by mary — June 5, 2012 @ 5:01 PM

  58. Can’t wait to try these. Such an easy recipe and great for summer!!

    [Reply]

    Comment by Pat Routh — June 7, 2012 @ 5:14 PM

  59. OMG, that looks and sound delish! Going to have to try them.

    [Reply]

    Comment by Erin @ Erin's Creative Energy — June 12, 2012 @ 5:23 PM

  60. What is the trick to make the chocolate covering so neat? We have tried the red velvet version of this and it was such a mess… Is there a tool that helps?

    [Reply]

    Comment by Val — June 16, 2012 @ 2:05 PM

  61. Just finished a batch and these are fanastic! I had to make mine the “lazy man’s” way because my oven is dead! I used one package of store made, 12 count sugar cookies and crumbled them in the stand mixer with the zests. Then used only one block (8 oz) of cream cheese and continued with the recipe from there. Perfect! Also colored my own sugar by mixing 1/2 c sugar with one drop of food coloring in a zip lock bag and shook the crap out of it until it was completely mixed. They turned out great. I’m thinking about making an “adult batch” with a shot of rum or limoncello in it! Thanks for a great recipe!

    [Reply]

    Comment by Melissa — June 16, 2012 @ 2:41 PM

  62. How many cookies does one batch make?

    [Reply]

    Comment by Sheila — June 23, 2012 @ 11:46 AM

  63. I wonder if you could use cream cookies, like you use oreos for those truffles? not that i don’t mind baking cookies–but since its summer, to save on the oven? Just an idea :)

    [Reply]

    amy Reply:

    You totally could! Yum!

    [Reply]

    Comment by micki — July 3, 2012 @ 11:52 AM

  64. [...] Recipe:  http://www.singforyoursupperblog.com/2010/07/06/lemon-lime-sugar-cookie-truffles/ [...]

    Pingback by Lemon-Lime (Key Lime) Sugar Cookie Truffles « ipinnedit — July 6, 2012 @ 1:20 PM

  65. These turned amazing! Refreshing summer truffle. I changed the recipe a little for my batch according to the ingriedeints I had on hand, I only had 2 lemons so I used them instead of a lime. And the cookie dough mix I used called for an egg, but alas! I was out of eggs! All the lemon juice seemed to make the correct consistency without the egg, so I went ahead and baked them and the cookies turned out great! Will be sure to make these again!

    [Reply]

    amy Reply:

    So happy you enjoyed them! We sure love ‘em around here! :)

    [Reply]

    Comment by Emily — July 7, 2012 @ 2:23 AM

  66. Did not turn out for me. Good flavor but hard to dip in chocolate. Needed more pictures. Tasted like dough balls.

    [Reply]

    amy Reply:

    Sorry to hear that. Toothpicks have always worked well for me for dipping in the chocolate.
    As far as the “dough” taste, I definitely didn’t get that with mine.

    [Reply]

    stacey Reply:

    Michael’s sell’s a tool kit for diipping; best $10 I ever spent!

    [Reply]

    Missy Reply:

    Wow! That’s good to know! Do you recall the name brand? :)

    [Reply]

    Comment by lottie — July 21, 2012 @ 5:57 PM

  67. I’m anxious to try these in ‘peach’ as you mentioned above – have you tried it yet? What is that process?

    [Reply]

    amy Reply:

    I haven’t tried it yet (I need to!)!

    [Reply]

    Comment by Sharon — July 30, 2012 @ 2:47 PM

  68. They look beautiful and so innocent! ;-)

    [Reply]

    Comment by Ronja — August 1, 2012 @ 6:50 AM

  69. I love making Oreo and cake truffles, and these sound delicious! I will definitely have to try them!

    [Reply]

    Comment by Heather H. — August 1, 2012 @ 7:11 PM

  70. [...] Lemon Lime Cookie Truffles [...]

    Pingback by Oops I did it again-Lemon Lime Truffles « Senior Year 2 Real World — August 21, 2012 @ 10:05 AM

  71. How much juice, in total, do you think you used? I wanted to try these with key lime juice but not sure how much to use.

    [Reply]

    amy Reply:

    Probably around 1/4 – 1/3 cup juice, depending on how tart you want them.

    [Reply]

    Comment by momaiken — August 29, 2012 @ 6:18 AM

  72. [...] 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 [...]

    Pingback by My Husband Doesn’t Like Lemon Desserts – marianna frances — September 4, 2012 @ 8:29 PM

  73. i purchased a pre-cut batch of cookie dough. could i use this type of pre-made dough for this recipe? any recommendations i should follow if this will work? thanks!

    [Reply]

    amy Reply:

    I don’t see why not. You may need a little more since (I believe) the pre-cut dough makes fewer cookies.

    [Reply]

    amy Reply:

    Oh, and just mix the zest and juice in when you’re mixing the cream cheese and baked cookies.

    [Reply]

    pocahotness Reply:

    wow, that was a quick reply! thanks so much, i am really looking forward to trying these out this week :D

    [Reply]

    Comment by pocahotness — September 10, 2012 @ 10:59 AM

  74. Just wanted to say used Lemon Sprinkle by Pampered Chef for the topping and they turned out awesome! I need something to make for a tea in November and made a batch to test the recipe. They turned out great! Thanks for the recipe!

    [Reply]

    amy Reply:

    You’re welcome! So happy you enjoyed them!

    [Reply]

    Comment by Barb — September 13, 2012 @ 10:12 PM

  75. Can these be made ahead and frozen?

    [Reply]

    amy Reply:

    Definitely!

    [Reply]

    Comment by justine — October 21, 2012 @ 4:43 PM

  76. These were yummy! I’m not good with toothpick so I used a fork then made sure it was covered after I put it on the pan.. Kids loved these!

    [Reply]

    Comment by Michelle — October 22, 2012 @ 5:29 PM

  77. I just made these yesterday a party. I made some dipped in white and some dipped in dark chocolate. They were awesome! Very, very rich. Great for people who want to be bad but not too bad because you just can’t eat many of them. One is satisfying!

    [Reply]

    Comment by Tamara — October 27, 2012 @ 12:33 PM

  78. I love to bake lots all the time because when you need to bake for Christmas or each year when the holiday come and you start baking all different kinds of cookies like sugar cookies with icing on top and also making Christmas bread and make some fudge for the year to come. when I saw those pictures of those lemon lime cookies how do you it when your making them and how long does it take them to bake for.

    [Reply]

    Comment by Jessica Kapush — November 3, 2012 @ 5:25 PM

  79. what is considered “a batch” of the sugar cookies? A single pan of baked cookies or the whole box?

    [Reply]

    amy Reply:

    If you’re using store bought dough, it’s one entire package, which is around 24 cookies, I believe.

    [Reply]

    Comment by stacey — November 4, 2012 @ 6:37 AM

  80. yummy , really thanks

    [Reply]

    Comment by nona — November 29, 2012 @ 8:24 PM

  81. Hey there. Thanks for this gorgeous recipe. Could you please give me the weight of “one batch of cookie dough”? Just trying to make this work with a recipe from scratch (as we don’t have bought cookie dough in NZ) and will need some moderating these instructions… thanks so much though. I can’t wait to try them!

    [Reply]

    amy Reply:

    Thanks! I’m not sure on the weight, but you’ll need about 18-24 small-ish cookies. Does that help at all?

    [Reply]

    Aimee Reply:

    I’ll give it a bash with a regular-ish recipe, see what happens – I’m sure the cream-cheese to cookie ratio isn’t exactly a fine art anyway hehe. Thanks. x

    [Reply]

    Comment by Aimee — December 4, 2012 @ 4:53 AM

  82. I’d like to make these and mail them for Christmas. Do you know if they will keep ok if I mail them?

    [Reply]

    amy Reply:

    I really would not recommend mailing them. Since they contain cream cheese, they really need to be refrigerated. Of course they’re okay to sit out for a couple of hours, just not overnight or for days at a time.

    [Reply]

    Comment by Debbie — December 4, 2012 @ 1:22 PM

  83. Not a fan of white chocolate. Any suggestions for a substitution?

    [Reply]

    amy Reply:

    You could always use dark chocolate, but I prefer the combination of white chocolate with the lemon flavor.

    [Reply]

    Comment by Missy — January 1, 2013 @ 6:56 PM

  84. These were my first truffles. I wish I would’ve read all the comments before starting because I would have used golden Oreos. I also didn’t understand why it says “spread cookie dough in a 9×9 pan” then it says cookies? So do you roll them into cookies or bake it as one? I just used a 9 inch pie pan bc that’s all I had, then the edges burned :( so far not a good first truffle experience.

    [Reply]

    Comment by Ashley — January 5, 2013 @ 2:49 PM

  85. I made them and this is just me but I must say lemon is the fav. Over chocolate and ice cream etc. and I was not happy with these. Sorry:-(

    [Reply]

    Comment by Debbie — March 2, 2013 @ 4:16 AM

  86. If I’m making my own dough and it calls for the dough to be refrigerated for at least 2 hours, do I add the lemon/lime juice before or after I refrigerate? Also, you are just spreading the dough in a pan – no rolling to a specific thickness?

    [Reply]

    amy Reply:

    Juice goes in prior to chilling. Just press the dough into the pan. No rolling necessary.

    [Reply]

    Katrea Reply:

    Made these – they made like 50, holy cow! I think my cookie recipe is just big. But yea – they were AMAZING! Thanks! (I had to basically 1 1/2 times the cream cheese and 2x the lemon/lime juice). I added the lemon/lime juice to the cookie crumbs as I mixed in the cream cheese, and it worked quite well. I also added like 2 Tbsp. coconut oil to the white chocolate chips (I used Ghirardelli) and it made for very smooth dipping.

    [Reply]

    Comment by Katrea — March 12, 2013 @ 9:40 PM

  87. These are SO AMAZING!!! I made a batch to share with some neighbors and family members: Success! Everyone loved them and totally be making them again! Thanks for sharing this wonderful recipe!! :)

    [Reply]

    Comment by Kaitlyn — March 27, 2013 @ 11:08 AM

  88. I just made these but I used cream cheese frosting instead of cream cheese. They are sinfully delicious and I highly recommend subbing in cc frosting if you’re feeling extra indulgent! :)

    [Reply]

    Comment by Gabby — March 30, 2013 @ 7:22 PM

  89. Made these tonight with a homemade sugar cookie recipe, used cream cheese, 3 LIMES of zest and juice and shot of tequila! We rolled them and coated them in white chocolate – sprinkled with a blend of Lime Zest and coarse ground salt.. Margarita Cookie Truffles! Careful with the salt ! Thank you SO MUCH for the idea and starter recipe!

    [Reply]

    Comment by Tamra — May 25, 2013 @ 2:43 AM

  90. Everyone loved them and were talking about them the next day.

    [Reply]

    Comment by GiGi — June 23, 2013 @ 11:22 AM

  91. […] disaster, a dish fell through and I needed a last minute treat. I was so excited to make these key lime pie cake balls. It was going to be summery and a way to link our big fun balloons with the food. I had circles on […]

    Pingback by Summer Sweetness at Forth Chicago | A Seasonal Salon for Bright Ideas in Chicago: Forth Chicago — September 9, 2013 @ 11:51 AM

  92. […] Saucy Asian Meatballs Bourbon Whiskey Meatballs Turkey Sausage Meatballs Pink Cheese and Apple Avocado Chimichurri Bruschetta Key Lime Pie Truffles […]

    Pingback by 106 Reception Hor D’oeuvres for Artists: 67 Grouped by number of ingredients | — February 7, 2014 @ 2:52 PM

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