Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it's light and fluffy. Gradually add the sifted powdered sugar, mixing until well combined and smooth.1 cup Unsalted Butter, 2 cups Powdered Sugar
- Pour in the milk, vanilla extract, and almond extract (if using). Beat again until everything is thoroughly incorporated and the mixture is creamy.1/4 cup Milk, 1 teaspoon Vanilla Extract, 1/2 teaspoon Almond Extract
- Add the toasted and cooled flour and mix on low speed until just combined. Be careful not to overmix. The dough should be thick but pliable.1.5 cups All-purpose Flour
- Gently fold in the rainbow sprinkles with a spatula until they are evenly distributed throughout the dough.1/2 cup Rainbow Sprinkles
- Roll the dough into small balls, about 1 inch in diameter. You can use your hands or a small cookie scoop for uniformity. Place the rolled truffles on a parchment-lined baking sheet.
- Place the baking sheet in the refrigerator for at least 15–30 minutes to allow the truffles to firm up. This step is important for easier handling, especially if you plan to dip them in chocolate.
- Melt your white chocolate or candy melts according to package directions. Dip each chilled truffle into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip off. You can place the dipped truffles back on the parchment-lined baking sheet.White Chocolate or Candy Melts
- If desired, immediately sprinkle more rainbow sprinkles over the wet chocolate coating. Allow the chocolate to set completely at room temperature or briefly in the refrigerator.1/2 cup Rainbow Sprinkles
Notes
To toast flour: Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or until lightly golden and fragrant. Let it cool completely before using.
Store in an airtight container in the refrigerator for up to one week. Can be frozen for up to 2 months.
