Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the egg yolk and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough. Do not overmix.
• Chill the dough in the refrigerator for at least 30 minutes.
• Once chilled, roll the dough into small balls, about 1-inch in diameter.
• Place the cookie balls on a baking sheet lined with parchment paper. Chill again for another 15 minutes.
• While the cookie balls are chilling, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
• Dip each chilled cookie ball into the melted white chocolate, ensuring it's fully coated. Use a fork to lift and let excess chocolate drip off.
• Place the coated truffles back on the parchment-lined baking sheet.
• Immediately add sprinkles if desired before the chocolate sets.
• Allow the truffles to set at room temperature or in the refrigerator until the chocolate is firm.