PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies

Step 1

Heat oven to 350°F.

Step 2

Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.

Step 3

Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.

Step 4

Transfer to a large freezer bag or piping bag and refrigerate until ready to use.

Step 5

Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.

Step 6

Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.

Step 7

Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.

Step 8

Bake for 11 to 12 minutes until edges are lightly browned.

Step 9

Cool completely on a wire rack before frosting.

Step 10

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.