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1 package Foodstirs Organic Sweet Tooth Sugar Cookie Mix
12 tablespoons butter, room temperature
2 tablespoons cold water
6 tablespoons rainbow sprinkles, divided
¾ cup powdered sugar
1-2 tablespoons milk (or water)
Natural food coloring (optional)
Preheat oven to 375 degrees.
In a mixer, blend butter on low speed until smooth.
Add dry mix and blend on low until a dough forms.
Add cold water 1 teaspoon at at time until dough comes together.
Add 2 tablespoons of sprinkles and mix a few times to incorporate.
Refrigerate dough for 30 minutes.
Roll dough into tablespoon-sized balls and place on a parchment lined baking sheet, then return to refrigerator to chill for another 30 minutes.
Combine powdered sugar and milk in a small bowl and whisk until a thick glaze is formed.
Add a few drops of natural food coloring and stir to combine.
Dip truffles into the glaze; use a fork to remove them from the bowl, allowing excess glaze to drip off.
Return truffles to parchment to allow glaze to set completely.
Refrigerate until ready to serve.
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