In elementary school, I was always the kid who had a pocket full of quarters that I stole out of my dad’s coin jar. You wanna know why? Because the kid with the quarters was always the one who could buy the little cups of cookie dough at the end of the food line! They were $0.25 a scoop and you better believe that I always had at least $0.75 in my pocket. You could choose between sugar cookie with sprinkles, chocolate chip or peanut butter. My scoops of choice were always sugar cookie and chocolate chip cookie dough. The lunch ladies loved me.
Needless to say, I needed these little cookie dough balls back in my life! They are like scrumptious, cakey gumdrops of happiness. You know whats even more great? They are pretty darn easy to make! I mean, just think of all the cookie dough truffles you could be eating right now! Low maintenance and ingredients that you most likely have on hand. No excuses to not make them! Even if you’re on a diet, you gotta have at least one! I had to try to not eat all the dough while I was making them!
My mom said they tasted like Christmas cookies so they are officially “mom-approved!” My husband thought I was a little crazy, but he obviously didn’t grow up with a few quarters in his pocket to buy himself some dough.
This is such a kid-friendly little treat that you can have your littles help you roll them up and decorate them however they please. You’ll only just have to find something to do while you wait for the dough to set in the fridge for 20 or so minutes. Its basically like a lifetime, but they are worth they wait. We’re calling them truffles to make them ultra fancy and special.
Sugar Cookie Dough Truffles
- 1 stick butter (8 tablespoons), softened
- 3/4 cup sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup flour
- 2 tablespoons milk
- Sprinkles (I used sanding sugar sprinkles)
- Preheat your oven to 400 degrees. Spread the flour out evenly on a baking sheet and toast the flour for a couple minutes. Remove from the oven and set aside to cool.
- In the bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the almond extract, vanilla extract and salt and blend until smooth. Mix in the flour and the mixture will become crumbly. Beat in the milk and beat until the dough is smooth, about a couple minutes.
- Refrigerate the dough for 25 minutes. Using rounded teaspoonfuls, roll the dough into balls and roll in sprinkles as desired. Refrigerate the dough prior to serving and let sit at room temperature at least 5-10 minutes before eating if the dough has been in the refrigerator for more than an hour.