Preheat your oven to 350°F (175°C). Let the refrigerated dough sit at room temperature for about 10 minutes.

In a large mixing bowl, break up the softened cookie dough and add cream cheese, flour, and 2 teaspoons of grated lemon peel. Mix until smooth.

Form the dough into 36 balls, placing them 2 inches apart on prepared cookie sheets.

Bake for 12 to 14 minutes until edges are golden. Let cool for 1 minute before transferring to wire racks.

Make the glaze by combining powdered sugar with lemon juice until smooth. Adjust consistency with more lemon juice if needed.

Frost each cooled cookie with the glaze and sprinkle with remaining grated lemon peel.