I give these cookies a four star rating because it was IMPOSSIBLE to roll and cut without a lot of sticking or too much flour on surface. I had to scratch the rolling/cutting and did a drop cookie. I did refrigerate for 9 hours. I also used full 8 oz. of cream cheese, a LITTLE bit of lemon zest and 1/8 c. extra sugar, and used vanilla instead. With all that said they came out FANTASTIC. Perfect sweetness, not very sweet like a regular sugar cookie. Texture was kind of like a cake. Very moist and stayed that way, fresh tasting, for 4 days. I baked them until golden around edges and the middle looked under cooked, but it wasn't. I will absolutely make these again, my way.
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I give these cookies a four star rating because it was IMPOSSIBLE to roll and cut without a...