Birthday Confetti Cookie Truffles

It’s my birthday week and this year is different because I made all my desserts. In the past, I usually either collaborate with a bakery or it’s gifted by a company. It’s 2021 and I wanted to showcase that I am a talented self-taught Baker. Plus, it is always great seeing my dessert creations right in front of me.

The first thing that came to mind, was to make Birthday Confetti Cookie Truffles. Simple and easy to make, these treats do not require an oven! It’s a no bake recipe! Life can’t get any better than that!

No bake birthday cookie truffles are a cute treat to make any birthday celebration! Each TASTY bite is filled with cake flavor and sprinkles.

Ingredients Needed:

  • All Purpose Flour– You can substitute for wheat flour, almond flour, and coconut flour
  • Butter– Regular butter. If using unsalted, add 1 tsp of salt to this recipe
  • Rainbow Sprinkles– Rainbow Non-pareils or regular works.
  • White Chocolate– You can substitute for any chocolate flavor you desire
  • Vanilla Extract– Regular of Pure works.
  • Golden Brown Sugar -You can substitute for white granulated sugar or any sugar your desire

How to store truffles:

  • Serve: Cookie Truffles can stay good without refrigeration for up to 2 hours before you need to refrigerate them.
  • Store: Keep in refrigerator for up to 2 weeks in an airtight container.
  • Freeze: It’s not recommended to freeze Cookie Truffles, as defrosting them will cause condensation and streaking which won’t make them look very good. However, you can freeze for your to 2 months.

Let’s get started….

Prep Time: 10 minutes

Bake Time: 0 minutes

Chill Time: 30 Minutes

Total Time: 40 minutes

Yields: 15 truffles


  • 2 cups flour heat treated
  • 1 cup butter softened
  • 1 1/2 cups brown sugar
  • 1 tsp vanilla extract
  • 1/3 cup rainbow sprinkles
  • 8oz White Chocolate

Garnish: Rainbow Non-pareils


Making the edible dough….

1. Pasteurize flour: Place flour in a microwave safe bowl and microwave for about 1 minute and 15 seconds, stirring every 30 seconds, until the flour reaches an internal temperature of 160 degrees F. This method will kill any bacteria. Let flour cool to room temperature.

2. In medium bowl, using a hand mixer or whisk, beat together butter, and brown sugar until light and fluffy.

3. Add in vanilla extract and beat until incorporated. Set aside.

4. In a large bowl, add in flour and sprinkles. Add in the wet mix. Then using a wooden spoon, mix all ingredients until dough forms.

5. Line baking sheet with parchment or wax paper. Using a tablespoon measurement, scoop out roughly 15 balls. Using clean hands, roll dough into balls and place about an inch apart on pan. Place dough balls in freezer for 10 minutes or fridge for 20 minutes. This insures that the dough will hold it shapes when coating it with chocolate.

6. While dough is chilling, in a small bowl, melt white chocolate in the microwave in 30 second increments, stirring each time. I like to add 2 tsps of coconut oil to insure I have a lot of chocolate coating (optional).

7. Using a fork, dip truffle balls in melted white chocolate. Return to parchment or wax paper and immediately sprinkle the tops with rainbow sprinkles. If you want to get a bite fancy, drizzle white chocolate on top of each ball in a zigzag pattern using a fork then add the sprinkles.

8. Let truffles coating harden in the fridge for 20 minutes. Store in an airtight container for up to a week. More storing info above!


Did you make this?
Tag me on Instagram @eatwhateveryouwant and hashtag #eatwhateveryouwant

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