Are these not the cutest!? Dealing with food allergies rarely has benefits, but being able to whip up egg-free cookie dough in a snap most certainly makes my happy list. Though to be clear, pre-allergy, I used to eat egg-laden cookie dough with abandon. I never got sick, but there was always that niggling little whisper of doubt. No more. Well, unless I think about the sugar. But heavens, some battles will just have to wait. At least until January 1st, when we’ll all become nutritional powerhouses. Until then, I bring you COOKIE DOUGH, in the form of these most adorable of little truffles. Orange-Scented Sugar Cookie Dough Truffles to be exact.
Don’t you just love the combination of orange and chocolate. It’s like the holiday spin on peanut butter and chocolate. Well, it’s hard to top PB and chocolate. But since peanuts are number one on my naughty (as in, I’d like to banish them from the planet) list, orange and chocolate it is!
The orange in these was a whim. I was already mid-truffle when I stopped and thought to myself “Hey, I bet these would be GREAT with a subtle orange flavor!” About thirty seconds and one orange later, ta da! My Sugar Cookie Dough Truffles are now Orange-Scented Sugar Cookie Dough Truffles. It’s the little things.
Before we go any further, you may be thinking these are too much trouble to add to your Christmas cookie tray. I’m here to tell you that these little cuties are actually quite simple. The cookie dough balls come together super fast and their swim/dunk in chocolate is really a simple process. So, add a little fun to your cookie tray this year!
As always, these little babies are gluten-free. I used my M&O gluten-free flour blend, but you can use your favorite blend, or traditional flour if you so choose. Happy Christmas cookie baking!
- 1 cup sugar
- ¾ cup butter (or butter substitute)
- 1 teaspoon vanilla
- 3 tablespoons milk
- 1¾ cups gluten-free flour blend
- 1 small orange, zested
- 2 cups chocolate chips
- 2 tablespoons shortening
- With a mixer, beat together sugar and butter until fluffy.
- Beat in vanilla and milk.
- Mix in flour and orange zest.
- Roll into small balls, about 1-inch in diameter and place on a cookie sheet. I used a small cookie scoop to scoop the dough and then roll.
- Cover and chill dough balls for at least one hour or overnight.
- Place chocolate chips and shortening in a microwave safe dish. Microwave at 50% power, stirring every 30 seconds until melted and smooth. Be careful not to overheat, chocolate burns easily.
- Dip* chilled dough balls in chocolate mixture and place on parchment or waxed paper to dry. If you'd like sprinkles (of course you do!), use them before the right after dipping while the chocolate is still wet. If you wait until the chocolate is dry the sprinkles will roll right off!
- Store in an air-tight container at room temperature, or in the refrigerator** if you want these to keep a bit longer.
This really goes pretty quickly, but I found the toothpick trick to be very helpful!
**These may be frozen, but for presentation purposes I would not recommend it. They tend to condensate when they come to room temperature. Storing in the refrigerator should eliminate this little vanity issue:-)
How are your Christmas preparations coming? We are keeping things super simple this year, which I am thrilled about!