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Dulce de Leche-Iced Cookies

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

Sugar cookies get dressed up with cream cheese and an irresistible dulce de leche frosting for a treat that tastes like it came straight from the bakery. Don’t forget the extra dulce de leche drizzle! MORE+ LESS-

By Pillsbury Kitchens

July 30, 2018

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.