Cookie Button Truffle Recipes | The Voice of the Mountains

Bite sized, crunchy, and flavor packed, Cookie Buttons from The Vermont Country Store make a delicious sweet treat all on their own. Low in sugar and calories, these all-natural cookies are made right in our very own bakery. You should be here when a fresh batch is baking away in the oven; that’s an aroma sure to make your mouth water.

Cookie Buttons are so much more than just delicious bite-sized cookies. They can be used in a variety of desserts from cheesecake crusts to acorn cookie bites, and so many options in between. Our new favorite way to use these flavorful cookies is our very own adaption of Cookie Truffles. With bright citrus and warm vanilla flavors, our cookie truffles make a tasty treat for early Spring when the wet winter blues are dragging you down.

Cookie Button truffles are easy to make, require only a few ingredients, and come together very quickly. With no baking or stove top steps, these are the perfect recipes to make with the help of some little ones on a cloudy afternoon. One 6 oz. box of cookie buttons will yield approximately a dozen cookie button truffles.

Ingredients

Ginger-Lime

1 6-oz box Ginger Cookie Buttons
4-oz fat free cream cheese
1-2 TBS honey
1 lime, zested
White Candy Melts

Lemon

1 6-oz box Lemon Cookie Buttons
4-oz fat free cream cheese
2 TBS vanilla frosting
1 lemon, zested
White Candy Melts

Vanilla-Strawberry

1 6-oz box Vanilla Cookie Buttons
3-oz fat free cream cheese
3-4 small strawberries, diced (or try freeze-dried strawberries)
White Candy Melts

Directions

Turn your cookies into crumbs. We used a food processor with one flavor at a time, but you could also put each flavor cookie into a zip top bag and crush using a rolling pin. The finer the crumb, the smoother your truffle filling.

Ginger-Lime

Mix the Ginger Cookie Button crumbs, 4-oz cream cheese, and about a tablespoon of honey in a medium bowl.
Zest your lime, and reserve about a teaspoon for decorating your truffles later.
Juice half the lime into your crumb mixture and stir well to combine (the texture should resemble cookie dough)
Taste the mixture and add honey to adjust the sweetness.

Lemon

Mix the lemon cookie crumbs, 4-oz cream cheese, and 1 tablespoon of vanilla frosting.
Zest your lemon, and reserve about a teaspoon for decoration.
Carefully add lemon juice to your mixture. Adding too much juice will result in a mixture that is too wet to hold its shape. (we used approximately 1 tablespoon of lemon juice).
Taste the mixture, and add up to an additional tablespoon of frosting to balance the sweet and tart flavors

Vanilla-Strawberry

Mix the vanilla cookie crumbs, and 3-oz cream cheese
Finely dice 3-4 strawberries (if using freeze dried strawberries, mix in your desired amount. Note: you may need to add additional cream cheese or frosting to balance the flavors if using freeze dried berries)

Once all your flavor combinations are well mixed, chill in the fridge for about 30 minutes. This will making rolling the mixture much easier.
When chilled, roll each flavor into approximately a dozen 1 inch balls and place on a parchment lined baking sheet. Place these into the fridge while you melt your candy melts
Follow the package instructions for melting the candy melts in the microwave. (If you can’t find candy melts, white chocolate will also work, but you will have to work more quickly as the chocolate cools and sets faster than candy melts.)
Remove your truffle balls from the fridge when the candy melts are melted fully.
Dip each ball in the candy melts to coat, and return to the parchment lined baking sheet to set.
While the coating is still wet, top each flavor with the reserved zest, sprinkles, or freeze dried berries.
Once the coating is set, your Cookie Button Truffles are ready to eat!