Soft Blueberry Lemon Cookies made with cream cheese cookies dough, white chocolate chips, and fresh blueberries for a bright fresh lemon dessert.

Scale

¾ cup butter, room temperature

4 ounces cream cheese, room temperature

1 ¾ cups granulated sugar + 5 tablespoons for rolling

1 egg

1 teaspoon vanilla

2 teaspoons lemon extract

2 tablespoons lemon juice

2 tablespoons lemon zest

1 teaspoon salt

½ teaspoon baking soda

3 cups flour

1 cup white chocolate chips

1 cup fresh blueberries

1. Preheat oven to 350°F and line baking sheets.

2. Cream butter, sugar, and cream cheese for 2 minutes.

3. Add egg, vanilla, lemon extract, lemon juice, and lemon zest. Beat 1 minute.

4. Stir in salt, baking soda, and flour until combined.

5. Fold in white chocolate chips and blueberries gently.

6. Roll ¼ cup dough balls in sugar and freeze 1 hour.

7. Bake 13–16 minutes until edges are lightly golden.

8. Cool on baking sheet 10 minutes before transferring.

Freeze dough to prevent spreading.

Gently fold blueberries to avoid breaking them.

Reduce baking time for smaller cookies.