Bake a batch of PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies for your family and friends. Ready to serve quicker than a trip to a fancy bakery, these PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies are simple and scrumptious.
What You Need
Original recipe yields 32 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups powdered sugar
2 Tbsp. freshly squeezed lemon juice
1/2 tsp. vanilla extract
a few drops yellow food coloring
1 pkg. (16.5 oz.) refrigerated sugar cookie dough
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Let's Make It
Heat oven to 350°F.
Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.
Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.
Transfer to a large freezer bag or piping bag and refrigerate until ready to use.
Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.
Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.
Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.
Bake for 11 to 12 minutes until edges are lightly browned.
Cool completely on a wire rack before frosting.
Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of the chilled cream cheese frosting. Serve immediately.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.