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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134 Comments »

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

    [Reply]

    Comment by amy — September 10, 2012 @ 11:01 AM

  2. 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 😀

    [Reply]

    Comment by amy — September 10, 2012 @ 11:02 AM

  3. 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

  4. Can these be made ahead and frozen?

    [Reply]

    amy Reply:

    Definitely!

    [Reply]

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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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 stacey — November 4, 2012 @ 6:39 AM

  10. yummy , really thanks

    [Reply]

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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

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

    [Reply]

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

  21. […] 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 […]

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  22. Thanks for the recipe. I think I’ll try these. They sound so much lighter than the rest and I could substitute my own sugar cookies I if I chose. Cake balls and Oreo truffles sound so dense and these sound refreshing and light for the summer.

    [Reply]

    Comment by Mary — July 8, 2015 @ 8:05 PM

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