Dulce de Leche-Iced Cookies

Sugar cookies topped with frosting and drizzled with dulce de leche on a wire cooling rack.

Prep 35 min
Total 1 hr 45 min
Ingredients 5
Servings 36

What could be better than sugar cookies with dulce de leche icing? Iced cookies with extra dulce de leche drizzle, of course! These incredible dulce de leche cookies taste like they took all day to make, but are actually super easy, getting a jump-start from Pillsbury™ refrigerated sugar cookie dough. After that, it only takes four more ingredients and minimal prep to make cookies that taste like they came straight from the bakery. Make them for your next holiday party, or any special day when the sweet tooth craving strikes. MORE+ LESS-

By Pillsbury Kitchens

Updated July 2, 2019

Make with

Pillsbury Cookies

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

oz (from 8-oz package) cream cheese, softened

1/3

cup all-purpose flour

1/3

cup plus 2 tablespoons dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)

1 1/2

cups powdered sugar

Steps

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1

Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
2

In large bowl, break up cookie dough; stir or knead in 3 oz of the cream cheese and the flour until well mixed. Shape into 36 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets.
3

Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4

In medium bowl, stir remaining 4 oz cream cheese, 2 tablespoons of the dulce de leche and the powdered sugar until smooth and creamy. Frost cookies.
5

In small microwavable bowl, microwave remaining 1/3 cup dulce de leche uncovered on High 30 to 40 seconds or until thin enough to drizzle (reheat 10 seconds if necessary). Drizzle over iced cookies. Store covered in refrigerator.

Expert Tips

Look for dulce de leche in the Hispanic section of your favorite grocery store.
The addition of cream cheese to the cookie dough in this recipe makes a more tender, cakey cookie.
To avoid dark bottom cookies, remove them from the cookie sheet after 1 minute and place on a cooking rack. Otherwise, they will continue to bake on the hot cookie sheet even after it is removed from the oven.
Place a piece of parchment paper underneath your cooling rack. This will catch any dripped drizzle from decorating and make for an easier cleanup overall (double win).
Due to the cream cheese in the dough and frosting, it’s important to store any leftover cookies in the refrigerator.
Want even more dessert in your life? We’ve got a full list of cookie recipes for you to find you next treat. Don’t forget to share (but we won’t judge you if you don’t!).