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Meyer Lemon Ginger Cookie Truffles have light, lemon flavor, rich ginger flavor, and a sweet white chocolate coating on the outside.  These are not overly sweet and taste perfectly packed with flavor.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

 

 

I have resisted the cookie truffle trend. I’m not sure why. I think it has something to do with trying to find the Kentucky bourbon ball recipe. And it had nothing to with adding cookies to the recipe. But then I tried to make some Black Forest rum balls. And those are so delicious that I decided to try making some cookie truffles. I’m really glad I did!

 

What are cookie truffles?

 

For those that don’t know I’m sure you’re saying the same thing I did at first. What are cookie truffles? Like, what’s in there besides cookies? Chocolate? Cream? Maybe. The basic cookies truffle recipe calls for cookies. Duh. I know. But there needs to be a binder of some kind. Typically, you make cookie truffles with cream cheese, but you can also make cookie truffles with sweetened condensed milk or frosting. If you make cookie truffles with frosting, you have a range of frosting flavors at your disposal. I might have to try that next time I want to make them.

 

 

The cookies and binder are processed to form a truffle like texture. This mixture is rolled into balls and chilled. I like to freeze mine to make sure they stay round when I am dipping them. The last ingredient with cookie truffles is come kind of coating. This is usually chocolate of some description; white, dark, semi-sweet, milk, etc.

 

This is always where I struggle. Me and dipping chocolate just do not get along at all. I desperately want to be able to dip chocolate like Nana and Mom, but I just can’t. And maybe it’s because the nature of chocolate has changed over the years. And maybe it’s because I haven’t added the paraffin that Nana used to add to her bourbon balls. The original recipe calls for it. And I should just give a try the next time I make them.

 

 

How do you make Meyer Lemon Ginger Cookie Truffles?

 

The hardest part of any cookie truffle recipe for me is the dipping in chocolate part. The rest of the recipe is made in the food processor. First, you process the cookies into crumbs. For me, it was heartbreaking to see these delicious ginger cookies be turned into crumbs. I am totally IN LOVE with the stem ginger biscuits from Nairn’s. I am a bit selfish and want to keep ALL the ginger cookies for myself. But I couldn’t help but combine the ginger with the Meyer lemons for the best cookie truffles.

 

Once the cookies and cream cheese combine and turn into a cookie truffles style texture, then it’s time to get rolling! I grabbed a teaspoon scoop I have for cookies and made little balls out of the cookie mixture. I grab the bowl, I grab a sheet pan, and I sit on the couch and roll these suckers out while I watch TV. 

 

 

Once I’ve rolled all the truffles out, then they go into the freezer for about 30 minutes to an hour. They need to harden to dip into chocolate. Sticking them in the freezer accomplishes this. Quickly. And Anolon sent me the perfect sized pan for my freezer. It fits perfectly on the shelf (on top of all the other crap in the freezer). And for the record, I have a side-by-side fridge/freezer. So, if their pan can fit into my freezer I know it can fit into yours.

 

Once the truffles are hard enough, it’s time to melt the chocolate for dipping. This is where I struggle. I’ve tried the melting wafers. I’ve tried regular chocolate. Basically, I’ve tried every kind of chocolate to dip things into and I usually have a total fail most of the time. For some reason, this time the white chocolate behaved. And I didn’t have a hard time dipping the truffles in the chocolate. 

 

 

Can you freeze Meyer Lemon Ginger Cookie Truffles?

 

I always freeze them so I can dip them in the coating. So, the filling is definitely freezable. Of course, you might chip a tooth trying to eat them frozen, but that’s another issue entirely. But I don’t know anyone who would want to eat these right out of the freezer.

 

Yes. I’ve frozen cookie truffles before. The only thing about that is the chocolate coating might crack. That happened to me on the last batch. I thought keeping them in the freezer would be a good idea. I pulled a few out to take to work and noticed after they thawed that the chocolate cracked a little. They’re still totally edible, but the chocolate sort of fell off when I bit into it.

 

 

What do Meyer Lemon Ginger Cookie Truffles taste like?

 

These no bake cookie truffles are so delicious! Of course, you must be a lemon and ginger lover. And I don’t mean gingerbread lover. I mean ginger lover. Because these cookies have stem ginger in them. This means their ginger flavor is not the same as gingerbread.

 

They’re not spicy like some ginger candies or sucking on a ginger root. But they have a different ginger flavor than gingerbread. Of course, that could be the lack of molasses in these cookies. And they’re not as sweet as other cookies, which I love, too.

 

 

The sweetness of the white chocolate adds a little extra sweetness that some might want in these cookies. I like them just the way they are because I’m not a super sweet treats fan. Meaning, the sweeter the better is not something you’ll hear me say. I tend to cut back on the sugar in recipes because I don’t like things super sweet. My teeth hurt when things are too sweet. And that tolerance is lower than more.

 

And the lemon flavor? For me, it’s perfect. The other in the house not so much. But he doesn’t like citrus desserts. He doesn’t like citrus much at all. Which is weird because his favorite dish to make is chicken piccata. Go figure. I am not sharing these with him. They are in my desk drawer, and I am nibbling on one every afternoon. I’m not even sharing them with my new coworkers! 

 

 

I should have gotten different sprinkles. Something that matches the flavors of the Meyer lemon ginger cookie truffles butter. But I really like the pink sugar with the silver flakes. I can’t wait to use them with some macaron or cupcakes. Not that I make many cupcakes, but I plan to! Because I have new coworkers. And an open office area. So, I can leave them out in several places for many to eat! But if they’re that good, I might just keep them for myself. And not even feel guilty about it.

 

I drizzled decorative chocolate over top to hide the holds from the toothpick. I need one of those forks that people use to dip things into chocolate. But I don’t do it enough to really invest in that thing. Whatever it’s all. I’ll continue to use my toothpick method and drizzle chocolate over top to hide the holes. So, you see? If I can dip things in chocolate, like these Meyer lemon ginger cookie truffles, then you can, too!

Friday #SpringSweetsWeek Recipes

• Almond Scones from Palatable Pastime
• Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
• Carrot Cake Cookies from Eat Move Make
• Carrot Cake Poke Cake from Cheese Curd In Paradise
• Cinnamon Butterscotch Pear Chips from Blogghetti
• Coconut Vanilla Bean Panna Cotta with Mango Coulis from The Spiffy Cookie
• Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
• Easter Egg Macarons from Jen Around the World
• Easy Berry Semi Naked Cake from Red Cottage Chronicles
• Ginger Pear Turnovers from Cindy’s Recipes and Writings
• Key Lime Icebox Cake from Jolene’s Recipe Journal
• Key Lime Pound Cake from Devour Dinner
• Key Lime Whoopie Pies from Karen’s Kitchen Stories
• Lemon Lavender Fudge from That Recipe
• Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
• Meyer Lemon Posset from Shockingly Delicious
• Ombre Cakes from Art of Natural Living
• Stem Ginger Mango Cheesecake Parfait from Magical Ingredients

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