White Chocolate Truffle Citrus “Chick” Cookies

Adorable edible chicks for spring celebrations! Our White Chocolate Truffle Citrus “Chick” Cookies are moist and zingy with a white chocolate truffle chick sitting on top.

Can you feel the buzz of spring fever in the air? The official start of spring is only two days away. I’m already planning hiking trips and picnics, as if the flowers were already in bloom.

We’re on the cusp of a season bounding with new life and possibilities. That always puts me in the mood to celebrate.

So today we’re celebrating the arrival of spring with cute White Chocolate Citrus “Chick” Cookies!

These sweet, little bundles are built on a tender, buttery citrus cookie made with creamy Land O Lakes^® Butter, lemon, lime, and orange zest.

Using convenient Unsalted Butter Half Sticks makes it easy to pull out the right amount of butter you need, while keeping the rest of the butter ultra-fresh.

I dunked the warm, aromatic citrus cookies in green and yellow sprinkles to give them the appearance of nests.

While the cookies are warm, the sugar sprinkles stick really well.

For kicks and giggles, I topped each citrus cookie with a white chocolate truffle chick. The chicks are much easier to make than you might think…

I used candy melts to pipe itty-bitty feet, beaks and wings onto wax paper.

Then, I dunked creamy white chocolate truffles in molten candy melts, sat them in the citrus cookie nests, and attached the body parts while the candy melts were still soft.

White Chocolate Truffle Citrus “Chick” Cookies are a fun spring project for the kids, and will make a show-stopping addition to your Easter table or class party.

I love the little yellow chicks for Easter, but the baby blue birds are marvelous for any spring celebration. They are only half-dipped to create the color variation.

Not only do these cookies look adorable, they are easy to make and taste amazing. That is certainly something worth celebrating.

White Chocolate Truffle Citrus "Chick" Cookies

PREP TIME: 1 hour

COOK TIME: 20 MINUTES

YIELD: 24 COOKIES

Ingredients

4 Half Sticks (1 cup) Land O Lakes^® Butter
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
Zest of 1 lemon
Zest of 1 orange
Zest of 1 lime
1/2 cup green sugar sprinkles (I mixed green and yellow)
48 candy eyes
24 round white chocolate truffles (I used Lindt® truffles)
1/2 cup orange candy melts
1 bag yellow candy melts (or light blue)

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. Place the butter and sugar in the bowl of your electric mixer and beat on high until light and fluffy, 3 to 5 minutes. Turn the mixer on low and add the vanilla and salt, then slowly add the flour. Scrape the bowl and beat in the citrus zest until well combined.

Roll the dough into 24 - 1 ounce balls (about 1 1/2 tablespoons) and arrange 12 on each cookie sheet. Bake for 12 minutes, then quickly remove from the oven and use a pestle to press a crevice in the middle of each cookie. Place the cookies back in the oven for 6 to 8 more minutes.

When the cookies are still warm, use a small spatula to lift and dunk them into a dish of sprinkles. Then place them back on the baking sheets. Cool completely before continuing.

Place the orange candy melts in a freezer zip bag and microwave 1 minute at a time, squishing in between, until the candy melts are completely smooth. Snip a tiny hole in the corner of the bag and pipe tiny kisses (or triangles) for beaks, and little 3-prong feet onto wax paper. Make more than you think you will need, because some will break.

Use the same method to melt 1/2 cup yellow (or blue) candy melts. Then pipe little wings onto wax paper that look like 3 flower petals. Don't be overly concerned with perfect beaks, feet, and wings. Move quickly for smooth flowing lines. Allow the parts to dry.

Now melt the rest of the candy melts in a medium microwave-safe bowl. Microwave 1 minute at a time, stirring in between, until smooth. For yellow chicks: Dunk one truffle at a time into the candy melts. Lift it out and place in in the center of a citrus cookie. Cover your fingerprints with the wings, then quickly add the eyes, beak, and feet before the candy melt dries. For the blue chicks: Dunk half the truffle in blue, and place in the cookie with the color line where the chick's forehead would be. Quickly add the eyes right on the line, and attach the wings. Then use the candy melt to "glue" on the beak and feet.

*I found it's best to lay out all the parts for each chick before you start. That way, you have time to get everything on before the candy melt hardens.

Disclosure: A Spicy Perspective has partnered with Land O’Lakes for an exclusive endorsement of  Land O Lakes^® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.