1. LP says:

    I’m confused on room temperature and cold for butter and cream cheese. Is it cold or room temperature? How long do you suggest to leave on counter before using. Please clarify. Thanks 🙂

    • Patricia says:

      hi, the cream cheese because is softer than the butter could go straight from the refrigerator, the butter could be “room temperature” not too soft, not too cold.
      (trying to help) 😊

  2. KL says:

    Hello. Thank you for sharing your recipe. I am confused as towards the top you said you don’t bother to have have your butter and cream cheese to room temperature but your recipe says cold cream cheese, and then down at the direction you note that both the butter and cream cheese needs to be room temperature. I don’t know which you’re recommending. Just wanted some clarification. Thank you.

    • Judit says:

      Hi! Sorry about the confusion, I just fixed it. I use the butter and cream cheese not at room temperature, but they do need to be soft to the touch. Hope this helps.

  3. Susie says:

    Hi Judit. Do these cookies freeze well after baking but before decorating? If so, what do you recommend for defrosting before decorating?

  4. EH says:

    Thank you for this blog!! Very much appreciate your time and expertise! I’ve got a question about the Grams of Flour: 5 1/2 c = 660g which is 120 g/cup, so shouldn’t the extra 1/4 c be 30 g, not 60? Thank you!

  5. Angelica says:

    Hola! Don’t know if I missed it. My question is if we omit the lemon zest will it change the recipe a lot besides the flavor.

  6. Sheree says:

    Do you always use the lemon flavor for your cookie? And do you buy a lemon zest you buy or do you actually grate lemon?

  7. Sheree says:

    Ok…what flavoring do you use in the frosting of each of these recipes?

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