Lemon-Glazed Cream Cheese Cookies


  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 
  • 3 oz cream cheese, softened
  • 1/2 cup all-purpose flour
  • 3 teaspoons grated lemon peel
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons lemon juice


1 _ Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.

2 _ In large bowl, break up cookie dough. Add cream cheese, flour and 2 teaspoons of the lemon peel; stir with spoon or hands until well blended. Shape dough into 36 (1-inch) balls. Place 2 inches apart on cookie sheets.

3 _ Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

4 _ Meanwhile, in medium bowl, stir powdered sugar and lemon juice until smooth. Frost cookies; sprinkle with remaining 1 teaspoon grated lemon peel. Store in airtight container.