Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 roll (16.5 oz) Pillsbury refrigerated sugar cookie dough
4 oz cream cheese, softened
1/2 cup all-purpose flour
2 1/4 cups powdered sugar
3 to 4 tablespoons water
holiday candy sprinkles
(see tips below)
DIRECTIONS:
1: Heat oven to 350°F. Crumble cookie dough in a medium bowl. Stir or knead in cream cheese and flour until well blended.
2: Shape dough into 44 (1 1/4-inch) balls. Place 1 inch apart on large ungreased cookie sheets.
3: Bake 11 to 13 minutes or until edges are set. Cool 1 minute on cookie sheets then remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
4: In small bowl, stir powdered sugar and 3 tablespoons water until smooth. Add more water, 1/4 teaspoon at a time, as needed for desired dipping consistency.
5: Dip top of each cookie into glaze. Sprinkle with decors. Store in airtight container in refrigerator.
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Darlene’s Tips: You can tint your glaze with food coloring. You could also try rolling the cookie dough balls in powdered sugar before placing on the cookie sheet for a more crinkled version of this cookie (like these). To soften the cream cheese, just leave out at room tempurature for an hour or so or you can pop it in the microwave for 10 seconds at a time until softened enough to mix with the dough. Try this recipe with other flavor cookie doughs too!
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